Last Tuesday, as a late Father’s Day/early birthday present, my daughter took me to a class in making and cooking with bacon. We had a lovely meal, which we had helped prepare, I learned a few new things about cooking (especially with respect to running dough through a pasta machine), and we each took home some raw pork belly that was marinating.
Mine is still marinating in the fridge. Technically, I should have roasted it for pork belly or smoked it for bacon on Friday or Saturday, but I haven’t gotten around to it yet – I was under the weather over the weekend. Oh, well. I’ll get to it tomorrow or the next day. I just have to decide how I’m going to prepare it, and what I’m going to pair it with.