Hi guys one of my workmates has been raving about an Asian butcher shop that sells cheap pork belly. Anyway I told him to get me one. Looks good but very lean and no skin for crackle. Any idea how or what I should do with this on the Weber. Cheers
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Pork no skin
Re: Pork no skin
Cheers all donetitch wrote:Google Korean
Thank me later
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Re: Pork no skin
Funny thing wife came home with marinated pork spare ribs for dinner. So it will be back to back ribs.
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Re: Pork no skin
Came out very tasty, I think it was better than having crackling
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