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I'm making a braised potroast called "Christmas Etoufee" (I think, the recipe says it's the mother of all pot roasts, takes a few days for all the steps) and it calls for a pigs foot, a beef chuck roast, and a 1/2 pound of slab bacon..
I went to the asian grocery store here and got everything I need, but I bought "pork belly" thinking it was slab bacon.. wrong right? Pretty sure this is the non-smoked version?
Also they would only sell me the pieces they had, so I bought like 2.3lbs worth.. I'm guessing I should go tomorrow and buy the proper bacon?
What else can I do with this slab of pork belly?