The Lemonade Cookbook by Alan Jackson

Author:Alan Jackson [Jackson, Alan; Cianciulli, JoAnn]
Language: eng
Format: epub
ISBN: 978-1-4668-3866-6
Publisher: St. Martin's Press
Published: 2013-05-22T16:00:00+00:00

PORK BELLY

Pork belly, which comes from the underside of the hog, is basically uncured fresh bacon. The rosy meat is marbled with fat and when brined, braised, and seared (as it is here), the pork becomes custardy soft and you can literally cut it with a spoon. I have to say; the succulent and crackling fat is what makes it taste so damn delicious! A good butcher should be able to help you out when buying pork belly and it’s typically an inexpensive cut. Ask for unsalted, uncured belly, which is not the same as a slab bacon or salt pork. You can often find pork belly in Asian markets, as it is used a lot in their cuisine.

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