Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Slicing Meat


Norman Walsh
 Share

Recommended Posts

  • 5 months later...

If it's bacon you want, cut it like bacon, against the grain as fendi_pilot says. But that's not the only way to cut cooked pork belly, fresh or cured. Any number of dishes (particularly some roasted and braised ones) call for the belly to be cubed, usually about 2-inches square, but some about half that size.

Bob Libkind aka "rlibkind"

Robert's Market Report

Link to comment
Share on other sites

 Share

×
×
  • Create New...