PORK BELLY
PORK BELLY
The London Broil, cut from the top round of the steer, is lean yet bursting with beefy flavor. It's perfect for marinades, tenderizing this tougher cut. For best results, broil it to rare or medium rare and slice thinly. Plus, its affordability makes it great for budget-conscious cooks.
WHAT TO EXPECT:
Pork belly comes from the underside or belly of the pig, specifically the area between the front legs and the hind legs. This part of the pig is known for its layers of fat and meat, which give pork belly its rich and tender texture. The pork belly is prized for its versatility in cooking, often used for dishes like bacon, porchetta, and braised preparations due to its flavorful fat content.
COOKING NOTES
For achieving crispy pork belly, begin by seasoning the pork with a mixture of equal parts salt and sugar, along with a few grinds of pepper. Allow the seasoned pork belly to rest in the refrigerator overnight. When ready to cook, roast the pork belly at 500°F for 30 minutes, then reduce the temperature to 350°F and continue cooking for an additional hour until the exterior is golden and crisp.
HOW TO PREPARE:
ROASTED
SMOKED