As the name suggests, this cut comes from the belly of the pig, which means it's got the high fat content that translates into juicy flavour when cooked. Pork belly likes to be cooked low-and-slow to render all that fat, so think about slow-roasting for a fall-apart texture. Braising and stewing also work great for pork belly, resulting in a bit of a chewier texture, since the fat doesn't render as much. If you want something rich and fall-off-the-bone for dinner, try pork belly tonight!
Price per kg: $13.99
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