Thank you for sharing!]]>
This recipe is great, anyone thinking of trying it should definitely give it a go, I’ve started buying extra pork belly when for my sunday roast so that I can cut a lump off for this as a mid week meal.
To Trisha – Hog Maws is not at all the same as pork belly. Pork belly is fatty meat cut from the belly of the pig (usually it’s what we use to make bacon in the US). Hog maws is the stomach lining and has no fat if properly cleaned. Completely different – you may want to consider finding a new butcher.]]>