The real question remains is it bulk pork?
I'm bringing in pacetta into this argument! :biggrin:
By far my favorite pork belly preparation:
Dong po rou.
I bought the cryovac for $2.85 per pound. The smaller cut packaged version was around $3.35 per pound. I don't mind the $2.85 as the quality of the pork belly was phenomenal. There was barely any fat on the meat.
If there's too much fat, you don't get any of the meat flavor. A perfectly cooked belly will have lip-smackingly gelatinized meat with just a hint of chew, to get all the benefits of tender flesh without the drawback of mushiness.Less fat? Yeesh. What's the point then?
Pork belly is *suppose* to be melt-in-your-mouth fatty!
They are the same cut. The belly of the pig is
where bacon comes from. In the US, that cut is almost exclusively used for bacon outside of the Asian community.
Bacon is pork belly, in the sense that a Mazda is a car. Pork belly is not always bacon, but bacon is always pork belly. Turkey bacon isn't bacon.
And, I was referring to them not frying the strips as you would bacon. =)
Pork belly is not always bacon, but bacon is always pork belly. Turkey bacon isn't bacon.
jut says USDA Choice.
Wtf my Costco doesn't have skirt. Just flank or 3rd party skirt that's been brined.
anyway I tried the roast pork belly recipe last night...
a little too salty due to salt crust, and there was still room for crunchier skin.
So tasty enough, but def needs work...but at $3.50 pound whatevs.
that looks delicious. recipe?
going to go find a belly and make it Braised Red Pork Chinese Style
this will be my first take on pork belly:
http://thewoksoflife.com/2014/04/shanghai-style-braised-pork-belly/