Has there ever been a more maligned cut of meat than pork belly?
Ah, yes, but only by those poor folks who have never explored the wonder of this magnificent piece of fatty pork.
Nothing explodes in the mouth, and then melts, like a properly treated pork belly.
Yes, the fat content is off the charts, but this is a dish consumed in very small quantities.
It is best prepared in an immersion circulator, a cooking process referred to as sous vide, but it can be slow roasted in a very slow to slow oven (200 F. or so) and then seared off at the very end.
Have you not seen pork belly at the grocery story? Try an Asian market, they almost always have it and it is very inexpensive. Some markets have it already roasted, and that, my friend, is a rare treat indeed.
BRAISED PORK BELLY
1 pork belly
Tony Chachere's Creole Seasoning
Chicken stock to cover
Preheat oven to 200 f. Season the pork aggressively, then score the top in a cross hatch pattern. Place in an oven proof pan and just cover with the stock. Braise for at least 7 hours, or overnight. When it is falling-apart tender remove and dry thoroughly. Sear the fatty top side with a kitchen bowl torch or under a screaming hot broiler.
Serve with braised cabbage and roasted potatoes. Mustard also is a good accompaniment.