On Fri, 13 Jan 2017 08:24:53 +1100, Jeßus > wrote:

> On 12 Jan 2017 21:08:45 GMT, notbob > wrote:
>
> >....or salt pork or pork belly or wtf you folks were droning on,
> >about. I got some!
> >
> >Now what? Can I cook it in my steel skillet?
>
> Something along the lines of these is my reccomendation:
> http://www.bbcgoodfood.com/recipes/1...sed-pork-belly

How can anyone say all the fat has been rendered from the piece shown
in that picture? Even enlarged, I don't see any meaty bits.
>
> http://www.taste.com.au/recipes/3337...le+cider+gravy

This one looks like it's well rendered and meaty. We don't get pork
belly that meaty here. Asians love to eat fat, so that's what they
sell.

Cider and pork go together well. There's a restaurant chain in the
South called Cracker Barrel that had delicious cider braised pork on
the menu when I ate there.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.