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 ...

Serve this dish alongside a medley of roasted root vegetables or pair it with a crisp, peppery green salad tossed in a light vinaigrette.

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.

Prep time: 15 minutesTotal time: 3.5 hoursServings: 42 lbs. Pork belly, excess fat removed1 T. Canola oil1 BaguetteKosher saltBlack pepperBraising Liquid2 qts. Brewed coffee2 pc. Star anise4 Thyme ...

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, ...

Add half of the pork belly pieces; cook until lightly browned on 2 sides, about 5 minutes per side. Transfer browned pork to a bowl. Drain and discard drippings.

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 ...