Pork Belly

Pork Belly: So good, So easy. Did I say SOOOOOO GOOD.

I alway thought Pork Belly was just a name used in marketing pork. I'm so glad I was wrong.

I purchased the pork belly at The Old Time Meat Market in Riverview.  They brought it in for me, and were very helpful.  1 lb per person no left overs.
4 lbs  raw pork belly
1 large onion halved
1 stock of celery
regular mustard, although you can use any mustard
(enough to smear the pork both sides)
Slow cooker and barbecue

Cut a grid pattern in the fat sid of the pork, , try not to cut into the meat.  Sprinkle both sides with salt, pepper and garlic powder, spreading the  cut so the spice gets to the meat.  Slice pork belly into as many sections as is necessary to go into your slow cooker standing on edge.  Place pieces of onion and celery between the slices of pork belly.  Slow cook on low for 8 hours.  Remove from the slow cooker, (if desired slice the fat off, be sure to lick your fingers) brown on the barbecue for about 10 minutes. Gravey was a 1/8 cup arrow root or flour  in a cup of water added to the juices in the slow cooker.  Serve with roasted potatoes, and broccoli.  Wine paring Sauvignon Blanc. 

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