Recently we’ve been working with uncured pork belly in the kitchen a little more than usual, with some great results. I start with cutting the pork belly down into several manageable pieces, then carefully remove the skin from the pork belly.  I try to leave as much fat as possible on the belly, since that means there will be less to remove later from the … Continue reading Pork Belly: Braised Bacon, Crispy Pork Skins