Pork belly is very popular in the UK. Every gastro-pub or fine dinning restaurant that I’ve been to has it on the menu. However, here in Spain it’s not so easy to get hold of. I had to go to 3 different butcher before I found it in it’s entirety. It’s called pancetta here or lardons in French, and it comes in slices rather than a whole piece of pork belly. It’s used more like bacon, cubed in soups & stews or in carbonara.
My wife and I are not big fans of pork, in general. Too many memories of dry pork chops being served up as children. But as it’s very fatty and therefore wet, matched with the added bonus that it comes with pork crackling (Queue good childhood memory.), one of us can’t resist ordering it whenever we see it on the menu.
One of the most amazing meals I’ve ever had consisted of pork belly, amongst other things. It was at (get ready for the name drop…) Gordon Ramsey’s restaurant in Claridges Hotel, London.
This beautiful 2×1 inch piece of roasted fat was sticky yet crunchy and full of salty flavour. Heaven on a plate.
Mind you, we did pay for that ‘heaven on a plate’. Mr Ramsey relieved us of £194.62 ($313.42) that night.
I got these cooking instruction from another Dad who cooks wonderful food for his family. Thanks Noel.