For years, at least in the U.S., pork belly was simply understood as proto-bacon, that sumptuous, boneless cut from a pig’s stomach that was destined to be cured, smoked, and sliced up for breakfast. And everything else.
But, we’ve finally caught up to the rest of the world, who’ve been taking advantage of this unique, tasty cut for centuries, and you can now find dished made from uncured, whole pork belly in restaurants all over the country.
The Loveless Cafe, an iconic restaurant in Nashville, TN, offers their full proof method for bringing out the best of what pork belly can be. Which is a whole, whole lot.
You’ll likely have trouble finding it in your local megamart, but any independent butcher should be able to get it for you. My favorite source is my local Asian market, which has all kinds of sizes and it only costs about $3.50 a pound.