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Unread 04-10-2013, 07:34 AM   #6
On the road to being a farker
Join Date: 03-26-13
Location: Barberton, Ohio
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Last I had Asian style pork belly it was referred to a (fresh or flesh Asian accent so it is hard for me to tell) side pork. It was small cuts (thick cut then cut to strips) of pork belly that were not smoked or cured and then they were fried on a table grill (propane camp stove) and severed on lettuce and rice with the pork had a mild kind of spicy marinade that would light you up after 6 or 7 bites.

Make me have the itch to go have dinner with the mother in law who is from S. Korea.
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