Comes from:
The belly.
Best cooking method:
You can make bacon. But you can also make a lot more. You can use it for ramen, banh mi, pho, or an Italian gravy. You can also just eat it – slow cook it until it’s tender, chill it, cut it into cubes, and then brown it.
Tips:
Do some research; many cultures cook pork belly. Get creative. It’s fatty so maybe don’t eat it daily.
Similar cuts:
It’s hard to compare pork belly.
Ordering Instructions:
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.
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