I love to cook. I bought 10 lbs (4.5 kg) of pork belly (These are the pig’s “abs” and are what they slice and cure to make bacon) with the skin still attached today for $30. I cut it into 4 pieces and froze 3 of them. I sliced the pork belly down the middle longitudinally then sliced 1/2″ (1.5 cm) slices and cooked it with one rack of beef ribs. I prepared the ribs by simply cutting 1/2 way between each rib. Then I rubbed both the ribs and the pork belly with spices (I use a blend of pretty equal amounts of salt, Montreal Steak Seasoning, Chili powder and Black Pepper. I use about 1/4-1/2 that amount of onion powder, garlic powder, turmeric, cinnamon, and cumin) then I fry the meat in bacon fat for about 2 minutes a side. The skin side of the pork belly I cooked a little longer. I then baked it at 275 degrees Fahrenheit (135 degrees Celsius) for 1 hour in a baking pan smeared with butter and covered with Aluminum foil. It came out melt in your mouth tender, fatty and flavorful.