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By Naomi Duguid
Published 2012
Pork belly looks like pale slab bacon. It has a rind or a skin on it, and underneath are alternating layers of meat and fat. Cut off the skin before trying to slice it. The fat can be rendered from the skin to give you lard and cracklings (see fried pork skins). In the last few years, it has become more widely available as Western-trained chefs have discovered its wonderful flavor and texture. Look for it in butcher shops or, failing that, in the meat section of large, well-stocked grocery stores. See also Pork Belly Skin.
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