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Where can I buy pork belly with skin?
Any advice? I've seen frozen one in a Chinese grocery store but I'd like fresh one ideally.
Any advice?
the meat guy at any decent depa chika will cut u a slab with skin on if u ask, just point at the block and say "kawa tsuki de" - the isetan basement in shinjuku is expensive but they'll do it fresh to order
also hanamasa has whole cryovac'd pork bellies with skin for like 400 yen per 100g, they're not always out on the floor so check the back or ask a staff member
honestly i'd check out the meat section at any gyomu super, they usually have skin-on pork belly fresh not frozen. the one near me in shinjuku always has it, around 700-800 yen for a good sized slab
also try nagasakiya if there's one near you, they're a bit more geared towards japanese home cooking but their pork selection is solid and cheaper than the supermarkets
theres a place called okashi no marue near ueno that sometimes has fresh skin-on pork belly in their little meat corner, kinda random but its cheap and legit. also if youre near any kyushu-focused shops like marukyu they often carry it for hotpot cuts.
Where can I find crispy, pan-fried bacon similar to a certain international style?
if u have a costco membership the kirkland thick cut is the move, 4 packs of 500g for around 2500 yen and it crisps up proper in a cold pan. for smaller runs, precce in azabudai hills & the basement at isetan shinjuku both carry imported US & danish brands in the chilled case, just read the label for "thick cut" or "smoked" and not "loin". also worth knowing japanese bacon is often wet-cured so pat it dry before frying or it steams instead of crisping
kaldi coffee farm is hit or miss but their smoked bacon from denmark shows up pretty regular, the 200g pack runs about 600 yen. what actually works better for me is asking the butcher counter at peacock or life to slice the block bacon thick, like 5mm, they do it for free and it crisps way better than the pre-packed stuff. also fwiw cheap bacon crisps faster, the fatty supermarket kind at 300 yen a pack works fine if u cook it from cold in a dry pan and pour off the fat as it renders.
tbh the gyomu super store brand bacon is surprisingly decent for crisping up, its not thick cut but if you cook it low and slow it gets pretty crunchy. the key is the dry cure vs wet cure thing, wet cure steams. also check hanamasa if you have one nearby, they sell big packs of american style bacon thats actually smoked and firm.
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