Fresh (or frozen) Pork Belly (approx 2lbs) Source is First Nations Farms.
Pork Belly is the boneless cut that remains after the loin and spareribs are removed. Pork belly comes from a pig’s belly’ after the loin & spareribs are removed. Fresh pork belly is succulent and richly flavourful and is often served in smaller portions because of the higher fat content, unless it is cooked and rendered. Pork belly is at its best and is most tender when prepared using a slow cooking method, such as braising or sous vide. Pork belly is one of the most (if not the most) popular menu item among restaurant chefs who appreciate its versatility, flavour, and texture.
Cooking Pork Belly
There are multiple ways to cook pork belly if you aren’t going to use it to make homemade bacon. Common methods include roasting, smoking, and searing or cooking sous vide and can be used as the main feature or enhancement to any menu. The versatility of the product means it can be cured, smoked, seared, braised, pan fried, boiled and recooked on a grill, BBQ, Sous Vide and more.
