@rotuts – Look at the first picture of the belly in the container – that was exactly how he brought it over to us – already sliced. My understanding is that the belly came from our local favorite butcher (she was a winner on Chopped), and that it was brined, rubbed (no idea what he rubbed it with, but I know it had some form of sugar in it and it wasn’t too spicy) and then smoked whole and sliced. I simply fried it on both sides in a fairly hot pan in tiny bit of vegetable oil. It was cold when he brought it to us and when I asked him what I should do with it, he said to do that. I’m not sure it would be great right off the grill. Though it was leaner than it looked to me when I opened the container. I think eating it in a sandwich might depend on how thin it was sliced – these slices were about a half inch wide and I think that would have been too thick for a sandwich.
@Norm Matthews – I loved the looks of your Salisbury Steaks! I’ve gone to your blog and copied the recipe! What was the other dish that wasn’t mac and cheese or peas? The one with the gravy on it?
@Ann_T - the pork belly WAS good – I was especially impressed as this was the first time this guy has smoked a belly.
Dinner last night started with big salads:
Lettuce (with kale for Mr. Kim), various crunchy vegetables, kalamatas, salami, and provolone. We used to get a similar salad at a local pizza place. We stopped going when they stopped serving slices, so now I have to do this at home. We are still recovering from chest colds, so the salad exhausted my energy and imagination. The rest of dinner was Sloppy Joes, pickly stuff, and fresh corn:
