OK, I’ve eaten pork belly in restaurants but never cooked it. I was just wandering through my Asian market, disappointed by the dearth of vegetables (who knew there’s a weekly cycle? They said to come back on Friday) Anyway, I found myself looking at a lovely piece of pork belly at what seemed like a great price (certainly compared to the pork belly I’ve eaten in fine dining restaurants).
So how should I fix my first home-cooked piece of pork belly???