On Sun, 20 Mar 2016 07:04:56 -0600, graham > wrote:

>On 20/03/2016 6:44 AM, Nancy Young wrote:
>> I've never seen it at the store ... never looked for it, either ...
>> but there it was at Costco, a big package of it. Looked good,
>> but I don't know what people do with it.
>>
>> Ideas?
>>
>> nancy
>Assuming it's not salted, try making a confit of it. I had some in a
>French restaurant that had been prepared that way and then sautéed to
>brown it off. Damn, it was good! Otherwise, long slow roasting to
>render the fat seems to be the order of the day. It has been a
>fashionable cut for a while in the UK. There are numerous recipes he
>http://www.bbcgoodfood.com/search/re...ery=pork+belly
>Graham

I can get it here at a specialty butcher but one thing I do is leave
it uncovered in the fridge overnight, score the skin before roasting
on a rack, very slowly. Delicious.