Braised Pork Belly with Lemon Mustard Rub

Pcallison said:

 I think I just gained ten lbs just reading this thread, LOL. It's funny, my daughter called a couple days ago & said they'd picked up their hog at the butchers & had a belly they didn't know what to do with. At the butchers recommendation, they braised it similar to yours, She said, was the best food she had ever eaten. Had it for dinner, breakfast, & what little was left over, they had for sandwitchs.Definately will have to give this a try.See ya Phillipl

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Moikel said:

I  will do a twice cooked master stock belly this week so Foamheart ,Clarissa & any body else thats interested can see what I am talking about. Poached ,cooled,pressed ,then cubed & hard fried.

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Mdboatbum said:

Just had a thought. What if one were to do everything the way you described, but do the reheat in a smoker? It would still get smoke flavor at least on the outside. It'd likely be very subtle, but it sounds like subtlety would work on this.

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