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Stood around the meat counter-our go to butcher, too long, the other day.

Some troublemaker came up and asked if they could get pork belly for him too try. Nooo, we won't have to order, we have it in the cooler/freezer.

So dagnabit, please post your suggestions for pork belly. I just got back from vacation at the beach, with a stop at the Beststop in Lafayette. so their cracklins recipe or something similar is already on my mind.


Bill Gullette
 
Posts: 1527 | Location: Behind the Pine Curtain  | Registered: March 06, 2008Reply With QuoteReport This Post
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Make bacon and be happy and popular! Razz


"Fixed fortifications are monuments to mans stupidity" - George S. Patton
 
Posts: 8532 | Location: Minnesota | Registered: June 17, 2007Reply With QuoteReport This Post
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Pork belly burnt ends.

Jd
 
Posts: 390 | Location: Northern Colorado  | Registered: May 09, 2003Reply With QuoteReport This Post
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Thick sliced and fry it till browned. Make brown gravy with the drippings and put over smashed boiled potatoes.



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Posts: 1366 | Location: Southern Michigan | Registered: May 30, 2009Reply With QuoteReport This Post
thin skin can't win
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Crisp and Unctuous Pork Belly by Adam Perry Lang

Just do this. A whole belly can be cut in half, put in two foil pans and cooked stacked on a Large BGE. The key is crisping it up at the end, which is a do-not-walk-away exercise, but oh so good. I use one of those folding flat mesh grill basket thingies for that.

Seriously, this is incredible.

Done right, it will finish crispier than in his recipe picture. Something more like this:



I guess you could cook less than a whole one. But why?



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Posts: 12418 | Location: Madison, MS | Registered: December 10, 2007Reply With QuoteReport This Post
The Unmanned Writer
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I put some Kosher salt and course black pepper on it then on the Traeger about 8 - 12 hours set on smoke.

Once finished there, sliced in 1/2 inch thick slices, fried (in a cast iron pan of course), and then as sandwiches with lettuce and tomato. (PBLT sammich)






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Posts: 14038 | Location: It was Lat: 33.xxxx Lon: 44.xxxx now it's CA :( | Registered: March 22, 2008Reply With QuoteReport This Post
Oh stewardess,
I speak jive.
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I'll take mine Asian style, please. Chinese, Korean, Japanese, Taiwanese, all of it is good.
 
Posts: 25613 | Registered: March 12, 2004Reply With QuoteReport This Post
semi-reformed sailor
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DAMN YOU ALL!!

Those pics didn't help either..... Big Grin



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Posts: 11284 | Location: Temple, Texas! | Registered: October 07, 2006Reply With QuoteReport This Post
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Hong Shao Rou on bao. Except I don't simmer mine first, I smoke it, then into the braise. Mmmmm.....
 
Posts: 1702 | Registered: November 07, 2015Reply With QuoteReport This Post
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quote:
Originally posted by Georgeair:
Crisp and Unctuous Pork Belly by Adam Perry Lang

Just do this. A whole belly can be cut in half, put in two foil pans and cooked stacked on a Large BGE. The key is crisping it up at the end, which is a do-not-walk-away exercise, but oh so good. I use one of those folding flat mesh grill basket thingies for that.

Seriously, this is incredible.

Done right, it will finish crispier than in his recipe picture. Something more like this:



I guess you could cook less than a whole one. But why?


Very interesting I plan on giving this a try. Not sure why you would use the smoker with the pork belly in a pan and covered with foil. It's not getting any benefit of the smoke so I may just use the oven and finish on the smoker.


"Fixed fortifications are monuments to mans stupidity" - George S. Patton
 
Posts: 8532 | Location: Minnesota | Registered: June 17, 2007Reply With QuoteReport This Post
Go Vols!
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Smoke it! World needs more bacon.
 
Posts: 17889 | Location: SE Michigan | Registered: February 10, 2007Reply With QuoteReport This Post
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