How is pork belly used in cooking?

I have found a selection of recipes for you - I hope that one or more may appeal - they sound delicious - I think I will try some too

Bacon is a cured and smoked pork belly.

Lately chefs are pllaying more with this cut because it is very tender and flavorful. The Japanese have cooked pork cheek forever, which is a lot like fresh pork belly. If you think of the animal it is a layer of meat and fat that lays sort of on top of the spare ribs. Griled over hardwood with a hoisin sauce is the way I'd prepare it.

Its really simple. SLice through the skin down to the meat to make 1cm strips. Then rub in plenty of salt into the skin. You can even flavour the salt withsome herb like rosmary. Then put it in a baking tray skin side up and put in a pre heated oven at 150 degs calcius or whatever that is in gas or farenheit. leave it there for about an hour per kilo. At the end if the skin hasn't crackled wack it under a hot grill till it does but wach it as t will burn in an eyeblink Serv with spuds and veg

I use pork belly as an addition to bean soups for flavoring. My husband, the chef, has had pork belly on his menu in the restaurant before and it was super good. check out www.epicurious.com they probably have great recipes.

pork belly is either bacon or salt pork. bacon is cured usually with salt and sugars. salt pork is cured with only salt. it must be parboiled before using.

dice either up, quick fry or saute and drain after browning.

then use it in any sort of dried beans you have cooked for seasoning or flavoring.

There is not enough left over for cooking because the house and seneat has used it all for there personal projects.

cant help you darling aint my area at all