Discussion about this post

User's avatar
George Brown's avatar

Andrew, thank you so much for recipes like this. I have been a fan for many years. We are illuminated that we have found your Substack. Awesome!

Expand full comment
Chris's avatar

A little late - but I made this recipe. It was amazing! We ate it for days and days:) 5 lb. of Pork Belly is a lot. Made a hash, put hit on Pizza, ate it cold - all wonderful. I would (will) make this again, but I need to find 3 lbs. of Pork Belly and it's pretty hard to find. 5 Lbs. was a special order for me. You would think in the South it would be more common (SC) - but they seem to slice it thin, and that's it.

Expand full comment
5 more comments...

No posts