Pork Belly (Fresh)

Ahhh... Pork Belly.  Makes everything we cook better.  Expertly cut to balance meat and fat, our pork belly is uncured, incredibly tender and flavorful.   Succulent and rich - this cut is a perfect match for recipes that call for it and, ironically, tasty in many that don't!

While many Asian, Creole, Indian and Southern dishes call for Pork Belly, our favorite dish is simple to make and will transform a common veggie into one your family will love.  We prepare Brussel Sprouts by removing the base with a knife and any not so perfect leaves. Halve the larger ones and placing all of the sprouts (cut side down) on parchment paper on a cookie sheet.  We dice at least 3 garlic cloves into tiny pieces and spread them over the pan.  We sprinkle it all with a generous amount of extra virgin olive oil.  We then add freshly ground pepper and salt to taste.  Cut two slices of fresh Pork Belly into 1/2" chunks (give or take) with kitchen shears or knife and spread over the entire sheet.  Roast in the oven for 25 minutes at 400°.  Flip the spouts over half way through the cooking time and sprinkle more oil if they look dry.  Serve with a beef steak and you'll be in dinner heaven.