Pork belly is not bacon because it is not cured. Pork belly is what bacon is made from. It is a delicious breakfast meat all by itself, especially when allowed to sit overnight with a little salt, pepper, and maple syrup before slowly cooking in a low oven. Most of the pork bellies in America are cured and smoked for bacon. However, raw bellies are rich, succulent, and very versatile. It may be difficult to find fresh pork belly at the supermarket, but the meat manager can probably special-order it. Otherwise, visit a reputable butcher and look for the leanest pork belly that you can find. (Even lean ones have generous amounts of fat.) It’s most convenient to cook pork belly when it is trimmed into pieces smaller than a whole belly. A three-pound piece is manageable at home. Start this project a day ahead of when you want to serve the meat, since the pork belly needs to marinate overnight, and then cook for about three hours.
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