I know that someone asked this question before, but all the answers seem to have been referring to thinly sliced pork belly and not pork belly that's just thin. I have some pieces of fairly lean-looking, unsliced pork belly. Each piece is about 5" X 5" and only 3/4" thick. I have three of them and they total about 2.25 lbs.
I'd like to do an Asian-ish preparation with them, but I'm not sure how to cook them. Do you think they need pressure cooking or braising? If so, do I sear them before or after? I'd like to get something of a crust or crunch on the outside if possible.
Is this purchase just a terrible mistake?
Thanks very much,