Lard is rendered pork fat, which has been strained for a smooth, white fat. Although it’s not unheard of to spread it on toast like butter, lard is mostly used for cooking. ... Where to buy lard.

Since pork belly has a high fat content, most recipes call to break down the excess collagen in the meat. You can do this with a low-and-slow cooking method like braising.

If you're working with pork that's already, say, 20% fat, you may not need to add any at all. ... You can usually buy pork fat straight from a butcher — just ask for it.

Whole pork belly is not sold in all grocery stores. At Holiday Market in Royal Oak, a fresh side of rindless pork belly is $3.49/pound. They will cut whatever amount you need.

Pork belly became popular on the East and West coasts about five years ago when artisan cheese and charcuterie came into fashion, said Jayne Rockmill, whose cookbook, "I Love Bacon," was released ...

2. Season the pork. Add the meat to a mixing bowl and season it. I used some fish sauce, pepper, and sugar, but you could experiment with other ingredients like Worcestershire sauce or soy sauce.