and the recipe is also featured in our critically acclaimed cookbook, Fire + Wine. This cut will come in many sizes at the grocery store, from small strips to a full slab (10+ pounds). Make sure to ...

Cut the rhizome into strips about the same ... is delicious because the long cooking time gives it a subtler flavour. Be sure to buy well-layered pork belly. I use skin-on pork because it makes ...

For a whole pork belly, take a leaf out of the Italians’ book: slather the belly with herbs, roll it up and tie it tightly, then roast in a low oven overnight (look for a recipe for porchetta).

Not all bacon bits are created equal. While one kind is merely descriptive, the other is a tasty, though meatless, imitation.

Out of all the best stir-fry recipes out there, one showcasing pork belly offers a rich and flavorful ingredient that pays ...

The night before you plan to cook this dish place your belly pork strips on a plate or in a tray. Dry them off first with some kitchen towel and then sprinkle over the salt, rubbing it into the skin.

And we agree. Pork belly is great for adding richness to soups and sandwiches or can stand on its own as a main dish. Food & Wine's guide takes you through all the ways you can cook with pork ...

Dry the pork belly skin with kitchen paper ... Return the pork to the oven and cook for a further hour, or until the meat is really tender. Skim any fat from the cooking juices in the reserved ...

When it comes to pork belly cuts, bacon is by far the most well known. But what's the difference between classic bacon and ...

Cut the pork belly into one-bite cubes ... Heat the oil in a pan until hot and add the pork strips in one layer: cook the pieces in batches - do not crowd the pan. Lightly brown the pork pieces ...