The Pork Belly Report

After 3 days of curing, an overnight braise and crisping up the fatty side, I can report that the bellies were indeed quite tasty, but the yield one gets may not justify the time spent. There was quite a bit of fat still in the belly pieces that we wound up not eating (though I suppose I could've harvested it for some kind of spread). The meat that was there was delicious and actually quite filling for its size. I'm also thinking that we made a bad choice of sides (potatoes and roasted broccoli). Not that the sides weren't good, (they were great, actually) it's just I'm not thinking the bellies would've been a better match over some kind of salad greens, maybe arugula, something like that.

We do have 2 servings worth left of the cured, braised belly in the fridge so perhaps during the week we'll sear it off and serve over a cool salad with a nice, fresh made vinaigrette. I'll report back on how that goes and also post some pictures of the process for you food porn fans out there.