Pork Belly (Per Pound)

PORK BELLY IS BASICALLY BACON, BEFORE IT’S SALTED, CURED, AND SMOKED. IT’S NOT LITERALLY THE STOMACH OF THE PIG, BUT THE MUSCLES THAT RUN ACROSS THE ABDOMEN. IT’S A RICH, FAT-STREAKED CUT OF MEAT AND ESPECIALLY PRIZED BY CHEFS THESE DAYS. IF YOU’RE NOT PLANNING TO TURN IT INTO DIY BACON, THE BEST WAY TO COOK IT IS A TWO-STEP PROCESS: A SLOW ROAST OR BRAISE UNTIL THE MEAT IS MELTINGLY TENDER, FOLLOWED BY A QUICK ROAST OR SEAR AT HIGH HEAT TO CRISP UP THE SKIN.