I have a 10 lb pork belly in my fridge that I'm trying to figure out what to do with.
A couple issues:
1. I brought it home, frozen on Sunday night; it's been sitting in the fridge since then. I'm getting worried about dealing with it before it goes bad.
2. It's maybe 85% fat. So, so disappointing, especially since I paid 7x more for the pork belly than what I paid for pork fat.
3. The skin is hairy.
I was going to make a roasted pork belly with crispy skin, but that's out since there's a giant chunk of fat between the skin and the meat.
