On 3/20/16 12:16 PM, Janet B wrote:
>
> I also saw it at Costco and it looked good. Don't know what to do
> with it.

Braise it for 4 to 48 hours. Drain, blot, cut into rectangular solids,
and sear on ultra-hot cast iron right before serving. Pieces 4" x 2" x
1" per individual are more than most people can eat.

Our intro to pork belly was done this way (the full 48 hours) at a
restaurant named Laurie Raphael in Quebec City, and it was one of the
best meals we've ever had. We've replicated it at home many times.

We had an identical dish last week at The Pig, in Washington DC, but
their braise was only 8 hours. It was still wonderful.

Kick it up a notch right before serving by brushing on something like
Frank's Sweet Chili Sauce. Yumm!

-- Larry