Originally Posted by YVR Cockroach

Yesterday's lunch (and tonight's dinner). Lard rôti or roasted side pork belly. Been trying to figure how to make it since coming across it in Brittany 8 or so years ago. The French recipes I've been finding and using online (it seems largely unknown to the French who are not Bretons) haven;t worked too well if at all.

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With different spicing (apparently garlic and Chinese five spice), the cooking technique can be easily used for making Cantonese roast pork.