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In Reply to: Re: Pork Belly posted by ole'e on January 14, 2013 at 13:50:53:
When whatever you stick it with has no resistance, so around 195 - 200 degrees. The bones are spare ribs. There is a layer of "meat" and skin over the top of the spare ribs that is the actually belly, aka bacon. Even cooked, pork belly is very fatty, but that's what makes it so good. It's simply a slab of uncured bacon.
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