Quote:
Originally Posted by Kerrmudgeon
Pork belly is where bacon comes from.....so it's basically really thick cut fatty bacon meat done on the grill. Must be a lot of flames coming up from that cooking.  |
Nah, you don't cook pork belly over direct flame. You smoke it/slow cook it. Render it down. Then, if you want, you can give it a quick fry. It would be pretty awesome to have it slow cooked/smoked and then dunked in the deep fryer for 60 seconds. I mean, you already went this far...