Why are they called U.S Pork Belly?
Pork belly is the uber-fatty and rich portion of meat cut from the belly of the pig. It’s uncured and often sold in big slabs, making its preparations much different from sliced streaky bacon. Pork belly is as unctuous a cut of meat as you can get, and it’s popular in cuisines the world over.
Salt gives flavor and helps absorb any remaining moisture. 5 minutes before roasting, rub the piece of pork very generously with salt, ensuring it goes right into the scoring. You can use a mix of regular table salt (which will penetrate the skin) and salt flakes (for a crisp crust).