Korean barbecue is a dining experience like no other. If you want to make the most out of it, here are the best cuts of meat ...

Pork belly and bacon are both delicious ingredients with many similarities, but they also have their share of key differences ...

Pancetta is dry-cured pork belly, which is the same cut that bacon is made from. Pancetta is a perfect beginner’s recipe. It’s also aesthetically pleasing and adds great flavor to anything you ...

Pork belly may have already passed its peak on restaurant menus, but since when did crispy, juicy, fatty pork ever go out of style? In fact, chef Jose Garces thinks you need to use more of this ...

Transfer the cleaned pork belly to a medium bowl and marinate it with fish sauce, salt, sugar, ground black pepper, bouillon ...

This is a boldly flavoured dish and should be served with plenty of white rice. Cut the pork belly into largish chunks about 2½cm (1in) square. If the meat is skin-on, it cuts more easily if you ...

People have vowed to never eat bacon again after discovering how it’s really made in a 'disgusting' Discovery How It's Made ...

If you want to save a little time, buy thick-sliced, frozen, skin-on pork belly from shops that sell meats for Korean barbecue, then cut it into strips while it’s just partially thawed.

Dry the pork belly skin with kitchen paper ... Reheat the cider gravy until bubbling and cut the pork into thick slices. Serve the pork and crackling with the apple and sage and the hot gravy.

Stir and season to taste with salt and freshly ground black pepper. Cut the pork belly into two portions. Skim the fat from the top of the broth and discard. The broth should be wobbly and gelatinous.