Zeroing In On Health - The Forum!

I have long been a fan of sliced pork belly.....to me it's the ultimate form of bacon. I stock up whenever I hit my Asian market, and at 3.99/lb it is not too pricey though more than I pay for bacon.

On this last trip I bought the unsliced hunk of pork belly and last night, I roasted it. OMG! It is a completely different taste experience, PLUS half the price of the sliced version. I scored the rind and baked it at 325 for about 3 hours. Incredible! I know Diane has done it this way for awhile and I'm not sure why it took me so long, but this is now a favorite. DH loved it too (he is now down over 25 lbs btw....not exactly ZC, we are calling it "paleo").

Charles, we have to do a shopping day soon at the Asian market and my other little local meat place....bring your cart!

Gaahh!!! I'm sooo jealous!! There may be hope, yet, though!! I think I spotted a little "mamacita y papacito" meat market around the corner yesterday - they might be able to help me with this one!!! No Asian markets around here!

(07-18-2010 06:29 AM)Laura Wrote: [ -> ]Charles, we have to do a shopping day soon at the Asian market and my other little local meat place....bring your cart!

You keep saying that, but meanwhile, I'm still waiting.....

I'm also waiting to hit the dairy farm where I can get some raw milk and cream.

By the way, what's the place called?

Assi is the Asian market...it is in North Wales, not sure if there is another location.

And hey mister, you have only been here what 2 weeks? I do have a life

It's actually 19 days, thank you very much!

I know there is a big Asia Market in Chinatown as well. Have you ever been there?

No, I haven't.

Sorry it isn't all about you.

I forgive you.

I can try to find it on my own. I've been having some great adventures finding things and it's kind of fun. Yesterday, I discovered the library, and today, I'm going over on South Street to the Whole Foods and in search of an authentic cheese steak. I can hit Chinatown one of these days and check it out.

If you pour a kettleful of boiling water over it after scoring & then pat it dry before roasting (if you use salt, rub a little in at this point), it really helps to get the crackling crispy!

Wow, Sharon that sounds like a great idea! Laura, are you doing that rolled roast?