This is one of those times when you try something and you really, truly know you will never, ever go back to the way it was.We cured our fresh pork belly last week with sugar, blackstrap molasses, salt and pepper, following this recipe, and just cooked some up this morning. Wow. It was so delicious. We were planning on smoking the slabs, but have decided against it because it is just too darn good. This stuff won't be for sale, friends... we are keeping it for special dinners (like tonight's V-Day homemade pizza-by-the-fire), lazy Sunday mornings, and maybe a lucky Supper Club or two.
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