Re: Great side for the Fourth of July
Thanks for posting this. I don’t think I would have ever thought about making this if it wasn’t for this thread. I ended up following Malcolm’s recipe and making it yesterday for us and some friends of ours that we use as guinea pigs sometimes. It came out great, the pictures don’t do it justice. Being that the bellies are fatty and rich, we decided to eat it with a side of fried green plantains and fried boiled yucca root which are both starchy and “plain” tasting. It paired with the pork bellies very well.