some parts of the pig resisted the fat-free diet imposed on them. If you want a fattier cut of pork, the pork belly is the ...

So the center cut is ideal as it has a ratio of 50% meat and 50% fat. Place the pork belly on a large cutting board. If you ...

Pork belly may have already passed its peak on restaurant menus, but since when did crispy, juicy, fatty pork ever go out of style? In fact, chef Jose Garces thinks you need to use more of this ...

Cut the pork belly into largish chunks about 2½cm (1in ... Use a shallow ladle or spoon to skim off as much fat as possible from the surface of the cooking liquid, putting the fat into a bowl.

For meat lovers, that fat isn't a curse; it's a blessing, making pork belly incredibly rich and versatile. Plus, it is simply delicious. Raw pork belly sprawled out on paper - HEROTOWN ...

Stir and season to taste with salt and freshly ground black pepper. Cut the pork belly into two portions. Skim the fat from the top of the broth and discard. The broth should be wobbly and gelatinous.

Small pieces of pork belly can used to add flavour to soups and stews and are particularly good cooked with lentils, pulses or other meats, especially beef and game. Much of the fat will render ...

These five spice-scented, melt-in-your-mouth, crispy skin-topped pork belly bites are perfect alone (but sing with a sidecar of hot mustard and hoisin sauce). Loosely inspired by the flavors of ...