(no subject)

Once upon a time, I was given a large slab of pork belly.

I am having a hard time deciding what to do with it. (In the meantime, it lurks in my freezer, taking up valuable space.)

I red-cooked my last slab of pork belly, which was fun, but maybe something different this time?

I don't want to cure my own bacon, thx.

What else, what else?