A better use of belly of pork is to make delicious home cured bacon.50:50 salt and brown sugar, with some herbs of your choosing mixed in. Rub a handful onto all the exposed surfaces of the meat once a day for about 7 days and keep it in a plastic box. Once a day, tip out all the moisture that has accumulated. Rinse off the excess salt, pat it down with a cloth and then hang it up somewhere cool for at least a week. You now have delicious pancetta (or 'streaky bacon' as it's known over here, unless you are a supermarket wanting to add an extra 200% onto the price by making it sound forrin and exotic).
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Wed 20 Jan 2010, 2:23,
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