Discover how to make a mouthwatering Stuffed Porchetta Pork Roast with crispy skin, juicy meat, and a delicious herb-garlic ...

This crispy pork belly BLT sandwich is a flavorful twist on the classic. It features tender, smoked pork belly with a ...

Wedge the pork belly, fat-side up, into the pan. Cover the pan and return it to the oven for 45 to 55 minutes, or until the cabbage is tender. 5. Transfer the cabbage wedges to a serving dish.

Place each pork belly piece, skin side down, in the middle of the bacon. Fold the bottom part of the bacon ribbon up over the belly, and then bring the top down. 6.

Hot-smoke the pork belly (belly-side down) at approximately 200-225 degrees with wood of choice (hickory, oak and fruit woods work well) until it reaches an internal temperature of 150 degrees, ...

1 5-pound square of pork belly, skin on; 1/4 cup moderately fruity extra virgin olive oil; 1/4 cup medium-coarse sea or kosher salt; 2 tablespoons freshly cracked black pepper ...

Pork belly is cheap but can be hard to find at your supermarket, especially with the skin still attached. Most Asian grocery stores carry it in their meat counter, but I got mine at Fiesta for $1. ...

Canadian bacon isn't cut from the pork belly, instead it comes from the loin. Because of this, it's pretty similar to ham. It's typically cured and smoked before serving.