So, while pork belly satisfies as an entrée centerpiece, bacon's less-rich flavor, thin size, and easily melted fat make it more malleable. Read the original article on Chowhound.

The skin will be less crispy than when freshly cooked. Dice the pork belly into cubes about 1 inch in size. 1 pound pork belly Pat the pork belly dry with a paper towel. The drier it is the ...

Cut the rhizome into strips about the same size as the white radish so that ... Be sure to buy well-layered pork belly. I use skin-on pork because it makes the sauce richer, but remove the skin ...

Succulent pork coated in a rich, sticky glaze. Serve with rice and stir-fried pak choi, or piled into bread rolls with fresh mint, coriander and chilli. Put all the belly strips into a slow cooker ...

Cut pork belly slices into length of 5 to 6 cm. Cut onion into bite-size pieces. Cut nira into 7-cm long pieces. 2. Pour 1 Tbsp oil in frying pan, add onion from (1) and cook on low heat for about ...