I was going to make bacon again but decided to try a couple different ways of doing pork belly instead. This hunk of belly is nice and meaty. Start by removing the skin. Take your time so you don’t leave a bunch of fat on the skin.
How fantastic! The salty, fatty pork belly with a hint of heat and sweet, had great texture from the searing, great smoke flavor and was super rich. I served it with homemade flat bread and hummus and some cheapo pasta salad. So tasty!
If you happen to have leftovers you could do as I did and wrap it in foil with a little cola and bring it up to about 200° for some pulled pork belly. I am going to do a whole slab of belly like this one day! It was fantastic. Pulled pork that tastes just like bacon is ridiculous. Best. Pulled. Pork. Ever! Thanks for checking out this meaty installment.