We prepared this pork belly for the first time a week ago. It was fantastic. Tender, savory & luscious. The day we made it we sliced several pieces and cut them into bite size pieces. Because it was a fairly large piece of meat, we refrigerated it and then sliced it into various sizes. Some in a small slab you could fry up for toast and others in chunks to fry up for tacos. So far, we have made pork belly fried rice, tacos, avocado toast with a small slab and pork belly sliders. Everyone has raved about it!
