Pork liempo is a fatty and flavorful cut of pork and a popular mainstay of Filipino cuisine. But is it really just pork belly ...

The belly of a pig yields a boneless and fatty cut of meat known as pork belly. This meat cut is characterized by its juicy texture and high-fat content. While it is commonly used for making bacon ...

This inexpensive part of the pig is a very forgiving cut that can be left to roast slowly for hours without drying out. For a whole pork belly ... Much of the fat will render down during the ...

Use a sharp knife to trim away some of the meat and fat so it’s an even layer about 2.5cm (1in) thick. For both suckling pig and pork belly, weigh it, then lay it skin-side down on the cutting ...

lots of fat and skin, some meat, and a nice crunch from cartilage in the ears. But pig’s head isn’t always easy to get, so for this recipe, I use pork belly and add a couple of pig ears.