OK. I found the pork belly of my dreams. $5 at the farmer's market, massaged, locally grown pig. But I forgot to look at recipes until today. Today is really my only day until Saturday to cook. So I'm hoping to braise this puppy quickly to make tacos at Val's.
I seared the belly and then added (All portions are given in the reasonable amounts):
red wine vinegar
I'm still looking around the house for cumin. Eh. Cumin. Whatever.
If it doesn't braise long enough to make it delicious taco filling, I'll take it to Val's and leave it in her fridge. We'll add more salt and slice it and call it Utah pancetta or, even better, cold smoke it and make Utah bacon.