This is what bacon is made from, right ? What would it be labeled as at the meat market ? How does it usually come ? What would be the typical size / weight / price per lb ?
Pork is usually much cheaper by than beef… Hoping that’s true with pork belly.
And finally, I think everyone already knows that ALL meat needs to be Sous Vide’d to be as good as it can be, right 
So what is a good time and temp for pork belly ?
And would it be best with a marinade, or a rub ?
Thank you 
It’d be labeled as fresh pork belly. At Publix it is usually in the one pound range. As far as price, I think it’s about $5 a pound where I am.
I would imagine you could get different sized pork belly pieces at a butcher’s shop.
Okay, thanks. I want to at least try some in the SV machine.
I watched this video and it kind of got me all excited about it
It uses whiskey (ooooh nasty !) But they explain that they cook off most of the alcohol… So that’s good.
Also, they showed that one end of the slab was mostly fat… So I figure I’ll just start slicing it off until it gets meaty, and I’ll just fry those mostly fat slices until crispy, and those will be great eating just like that
Then do the SV thing on the meatier part of the slab…
I buy 4 or 5 slabs of pork belly here, about 1 1/2 lbs each here… always between 10 - 12 bucks. I usually look for the firmer pieces (easier to slice without having to semi-freeze).
Growing up in Hawai’i, with all the asian influence… this was always a normal every day cut; used to be about a buck a pound, circa '88 - '94 (My mother used to freeze it and ship it to me wherever I was stationed).
I have even brined it, smoked it and made my own bacon. Love the Cantonese recipes better though. I have crispy roast pork at least twice a month.
Chris my friend buys whole slab pork belly at Costco here in Santa Cruz. It’s pretty cheap when you but a giant slab. You could give making some bacon a shot, you have a smoker right? That’s what my friend does with it. Cures, smokes and freezes it himself. 
I’d totally buy a whole slab of it, if it were a good savings, then portion it out, and freeze whatever I wasn’t going to cook right away. Same with brisket. We have a pretty good sized spare freezer in the garage for the surplus
Pork Belly is pretty pricey, even by the case. Even then it’s around $4 per pound.
A better option is a case of 50/50 pork trim from a meat wholesaler You can also get 80/20 trim if you want mainly fat. Both cost around a.dollar a pound where I live.
Its usually about $1.50 - $2.00 a pound here. I buy pork trim too but it isn’t anywhere near the same in consistency for the dishes I make. Firm subcutaneous fat is always better than the really soft white fat.
What I’m talking about is a specific product from a wholesaler, not fat trim from a butcher or meat department. These product have chunks of meat and fat similar to chunks of Belly. Out of a case, usually two thirds or so are large enough to make bacon out of it.
I buy pork belly in whole slabs from Cash and Carry (now named something new that I can’t remember). It’s far less expensive than at the regular grocery store, where they sell it for a premium. Then I portion it off into one, two and three pound freezer packages. I typically braise it with some aromatics, then throw it in soup or throw it under the broiler with an Asian sauce. If I’m doing crispy style (like from the ‘aina @DKElisaga), I just roast it in the oven with some good Alaea sea salt sprinkled over the top. And sometimes we throw it in the smoker and I eat it just like I would a brisket.
Pork belly is life.
Oh Brandy, you speak my language!
Right on 
That looks awesome !
And I love that nutritional balance… 275% of one’s daily allowance for saturated fats… 1% carbs
I make something similar… the spices used on the meat portion are more akin to the cantonese style, but the scoring and salting is the same.
My last 20 pork belly sous vide cooks have been 170 for 9 hours. I don’t want to render all the yummy fat out so I usually quick sear in a pan for a golden crust. Sometimes I hit it on the grill and there is nothing like dropping it in the deep fryer.
I buy big slabs and cut them into 4 chunks and seal them in the Foodsaver ($3.50 per pound). We usually serve the sliced belly with a tamari reduction. I think it’s one of most satisfying Keto meals!
Seared on the mini BGE
