Oh... I also put on
a piece of pork belly to slow - roast.
Not that I don't love a good ole
piece of pork belly, but I just feel better when I eat veggies.
Besides doubling all of the rub ingredients to accommodate the larger
piece of pork belly, I made a few substitutions in the Saveur recipe: I used dark muscovado sugar in place of white sugar, I used a mix of four peppercorns including pink peppercorns, and I used dried sage instead of dried rosemary.
Not exact matches
I actually ask my butcher to grind up a
piece of skinless (but not fatless)
pork belly whenever I make a dish with ground
pork in it.
The
Belly and Suckers (
pork and octopus) is like a
piece of art on your plate and is a steal at US$ 13.