In article >,
says...
>
> On 3/20/2016 9:04 AM, 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?
>
> > 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
>
> Thanks very much! I know it's been all the rage in restaurants
> for a while, but I've never come across it, myself. Guess I don't
> hang out at the right places.
>
> nancy

Our local pub sometimes has it on the menu; irresistible.

Janet UK