On 11/23/2016 3:37 PM, Sky wrote:
> OK, on a whim I bought about 0.7 lbs of fresh pork belly ($4.69/lb). My
> quandary now is I haven't a clue what to do with it! Any suggestions?
> Heheh, this should be fun once I figure out what to do with it.
>
> Sky
>
> ================================
> Kitchen Rule #1 - Use the timer!
> Kitchen Rule #2 - Cook's choice!
> ================================
>
I had a confit of pork belly in a French restaurant once and it was
superb. They had, I think, slow cooked it submerged in pork fat
(analogous to duck confit) rendering even more fat from the meat, then
sliced it and seared it before serving.
I have tried to emulate this but *all* of the pork belly that I have
found in supermarkets is salted.
You might want to try this:

http://www.deliaonline.com/recipes/t...n-apples-cider

http://tiny.cc/9jd7gy

Graham