Take your time cooking pork belly, making sure the crackling on top is beautifully roasted while the meat beneath braises gently in the pan’s juices. Serve with dauphinoise potatoes and broccoli. -Gordon Ramsay

“Was I catching the contagious enthusiasm of this Canadian? Was I truly euphoric at the sight of fresh-grilled pork?”

-Professor M. Aronnax in Jules Verne's 'Twenty Thousand Leagues Under the Sea' (1870)

“A man that lives on pork, fine-flour bread, rich pies and cakes, and condiments, drinks tea and coffee, and uses tobacco, might as well try to fly as to be chaste in thought.”

-Dr. John Harvey Kellog
‘Plain Facts for Old and Young’

“Pork - no animal is more used for nourishment and none more indispensable in the kitchen; employed either fresh or salt, all is useful, even to its bristles and its blood; it is the superfluous riches of the farmer, and helps to pay the rent of the cottager.”

-Alexis Soyer 19th century French chef.
‘The Modern Housewife’ (1851)