Pork belly and bacon are both delicious ingredients with many similarities, but they also have their share of key differences ...

One Brit has taken to social media to share one notable difference in the bacon available in the U.S. versus what he is ...

Whether cooked on a charcoal grill or pellet smoker, pork belly responds well to classic low-and-slow heat, which allows the fat to render and gently poach the meat. However, the way the belly is ...

Pork belly may have already passed its peak on restaurant menus, but since when did crispy, juicy, fatty pork ever go out of style? In fact, chef Jose Garces thinks you need to use more of this ...

Transfer the cleaned pork belly to a medium bowl and marinate it with fish sauce, salt, sugar, ground black pepper, bouillon ...

Cut the pork belly into largish chunks about 2½cm (1in ... Use a shallow ladle or spoon to skim off as much fat as possible from the surface of the cooking liquid, putting the fat into a bowl.

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Small pieces of pork belly can used to add flavour to soups and stews and are particularly good cooked with lentils, pulses or other meats, especially beef and game. Much of the fat will render ...

Stir and season to taste with salt and freshly ground black pepper. Cut the pork belly into two portions. Skim the fat from the top of the broth and discard. The broth should be wobbly and gelatinous.