If you like bacon, then you like and have eaten pork belly.
Pork belly is as it states, the belly part of the pig. In the Caribbean we refer to it as pork flap, because that is just how we roll, we call things as we see them. It is the cut of meat on either side of the underbelly of the pig after it has been gutted. When made into bacon, it is sometimes described as streaky bacon because of the alternating layering of meat and fat. It is one of the most succulent cuts of pork; pancetta or porchetta anyone?
The spareribs are found just above the pork belly so if the butcher cuts some of the spareribs too, it’s all good for this recipe. This dish requires an overnight marinating of the meat and then for it to cook in the juices, low and slow, even when in the pressure cooker.
The cooked pork belly can