Tuesday’s Cupful: Pork Belly Cut

Look for the marbling in this fatty slab

Let’s face it. Pork belly doesn’t really bring on a smile from people looking for an elegant dinner; in fact, the marbling can cause cringes in most fat conscious eaters. The Mixed Stew crew admits that we do crave a pork belly dish every once in awhile. This cut of meat ranks high in Korean and Chinese cuisines. We've had it at Spanish tapas restaurants too. Butchers obtain this fatty piece from the pig’s abdomen -- right between the ham and picnic cuts of meat. Most people become familiar with pork belly from eating bacon. Besides braising, we also recommend roasting this cut until the skin turns crispy.