Pork Rib Belly?

Boilermaker Ben · February 2010

Maybe this will make more sense when I actually go to the market and SEE the product, but upon just reading this week's ad, I'm a little confused.

Our grocery store's ad had prices for baby backs and spares, but then they showed a price for "Fresh Pork Rib Belly". Any idea what this is? I thought spares came from the lower, belly-area of the ribs.

gdenby · February 2010

I believe what they have is sometimes called side bacon. Pretty much the same overall as belly bacon, but a slightly different layout of the strips of meat among the fat.

FWIW, I've made fresh pork belly a few times. It works well to either marinade for a few hours, or just rub, and then do a lo-n-slo for 5 - 6 hours. About 95% of the fat will render out, and leave a really rich slab of meat.

2Fategghead · February 2010

I can't help you Ben but, here is the cut. I think. Tim

http://www.saskpork.com/images/image/Production Resources/PORK CHART04 NEW DESIGN1-June2004.jpg

2Fategghead · February 2010

On this page "The Cook's Thesaurus" find meats then pork ect...

http://www.foodsubs.com/

Pork Rib Belly?

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