On Thu, 31 Mar 2016 03:12:09 -0700 (PDT), dsi1 >
wrote:

>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.

It's sold in strips here too and usually skinless - I go to a local
specialty butcher to get a piece with skin, it's the only way.