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Back in the United States it's not so easy to find that kind of brined pork (you can make it at home but it takes at least five days), but many German, Polish, Russian and Ukrainian butcher shops have extraordinary cured pork products, and most have smoked pork belly or slab bacon.
Add cooking liquid as needed to moisten pork (you may not use all of it).
For that pork, you pay $29.
If it looks like pork, you don't eat it.
You didn't even have to chew the pork, you could just sort of let it melt.
With farm-raised pork you get dense, flavorful meat with a luxurious balance of fat.
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Farmers stopped feeding garbage to pigs decades ago, and even if you eat pork rare you're more likely to win the Lotto than to contract trichinosis.
(And, should you be put off by the notion of a strongly flavoured liver, if you like French pork pâtés, you'll like it, trust me).
Toss with 1 pound pork shoulder (you need some fat or these will be tough) cut into 1-inch cubes.
Toss with 450g pork shoulder (you need some fat or these will be tough) cut into 2.5cm cubes.
6. Do you know that when you eat bacon or pork chops, you're eating piglets?
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