I bought a 9 lb slab of pork belly. I want to cut it in half and cook half for my son’s birthday on 9/11. The sell by date is 9/03. I figured I could cook some this weekend and freeze the rest for a week and then thaw it for his party.
Should I trim the skin/fat before freezing it? Or should I just throw it in the freezer and trim it later? It’ll only be frozen ~9 days.
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