On Wednesday, March 30, 2016 at 9:59:09 PM UTC-10, Ophelia wrote:
> "dsi1" > wrote in message
> ...
> > On 3/30/2016 10:13 AM, Ophelia wrote:
> >>
> >>
> >> "dsi1" <dsi1> wrote in message
> >> ...
> >>> On Tuesday, March 29, 2016 at 11:50:55 PM UTC-10, Ophelia wrote:
> >>>> "graham" > wrote in message
> >>>> ...
> >>>> > On 29/03/2016 9:17 PM, JBurns wrote:
> >>>> >> On Sun, 20 Mar 2016 08:44:05 -0400, 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
> >>>> >>
> >>>> >> I use this recipe
> >>>> >>
> >>>> >>
> >>>> http://allrecipes.com.au/recipe/1545...crackling.aspx
> >>>>
> >>>> >>
> >>>> >> I use double the apples under the pork, and they end up like baby
> >>>> >> food. I add them to the sauce. The sauce is delicious. If the
> >>>> >> crackling isn't crispy enough finish off under the broiler, just
> >>>> >> make
> >>>> >> sure you watch it or it will burn.
> >>>> >>
> >>>> >> JB
> >>>> >>
> >>>> > Rather than dry the skin with paper towels, if you can plan ahead,
> >>>> > leave
> >>>> > the pork uncovered in the fridge for a couple of days.
> >>>>
> >>>> Yes, that works really well.
> >>>>
> >>>> --
> >>>> http://www.helpforheroes.org.uk/shop/
> >>>
> >>> Here's a technique you could try. I haven't tried it myself because
> >>> it's tough finding a suitable piece. You might be able to though.
> >>>
> >>> https://www.youtube.com/watch?v=Fr6xswgiIyA
> >>
> >> That looks really good! Thank)
> >>
> >>
> >>
> >
> > That's my favorite roast pork. You tell the Chinese guy you want
> > half-pound roast pork and he gets his Chinese cleaver and whacks out the
> > pieces in seconds. It's pretty scary to watch but that pork makes it all
> > worthwhile. The Chinese guy across the street used to make it but his
> > business is closed down. I've been waiting for him to open for the last 5
> > years. I don't know if he'll ever open back up you better believe I'm
> > gonna order Chinese roast pork from him when he does!
>
> You could make it yourself? I have saved your recipe and will use it,
> although I will use different seasonings. Just think, you could have it when
> ever you want it )
>
> --
> http://www.helpforheroes.org.uk/shop/

It's not easy to get pork belly of the proper size. It's a popular food item over here but for some reason, it's mostly sold in strips. If I ever find a nice piece, I will make it.