Alright everybody, I picked up a package of pork belly today, on a whim.

Never had it before, never cooked it.

Guide me, oh wise ones.

EDIT: it it’s cut into chunky slices as opposed to a “slab”.

Crispy pork belly recipes and cooking hints:

https://www.youtube.com/result...rch_category=0&page=

Isn't pork belly essentially whole bacon?

Sous vide?
https://youtu.be/YFRijMKAwfc

Most all commercially available bacon is smoked (hickory, apple, pecan, etc.) Pork belly is raw, un-smoked. My wife uses it in her Korean cooking. That's all I got.

Well seeing as how it's already cut into chunks you are on your way to pork belly burnt ends. Malcom Reed shows how it's done. You are in for a treat!

quote:

Originally posted by SigSentry:
Sous vide?
https://youtu.be/YFRijMKAwfc

I'm addicted to his channel. I've watched most of his videos.

No clue if sous vide is correct answer, but I'm willing to try it. Never cooked a whole belly before

Always wanted to try burnt ends, never did it (LMS beat me to the punch).

I've done the burnt ends numerous times and they are fantastic! I riff on Malcom Reeds recipe but I followed it to the letter the first couple times.

I have a 12lb pork belly in the freezer right now. It's Kurobuta from a Berkshire hog so I'm really looking forward to doing some different things with it. I will probably cure half of it for bacon but the rest I haven't decided I'd like to try some different things.

I have only had burnt ends at a BBQ restaurant once who was known for them and they were like candy! So good!

quote:

Originally posted by BBMW:
Isn't pork belly essentially whole bacon?

Not really. After you cure it and smoke it, yes.

I find plain pork belly pretty bland. Don’t really see why it’s so hot right now.

quote:

Originally posted by PASig:

quote:

Originally posted by BBMW:
Isn't pork belly essentially whole bacon?

Not really. After you cure it and smoke it, yes.

That's what I'd do with it.

quote:

Originally posted by Gustofer:

quote:

Originally posted by PASig:

quote:

Originally posted by BBMW:
Isn't pork belly essentially whole bacon?

Not really. After you cure it and smoke it, yes.

That's what I'd do with it.

I just bought my first pork belly. It's in the fridge curing now and it will be smoked on Saturday.

Have a try at Hong Shao Ruo, Red Braised Pork Belly, a chinese favorite. This dish is on my list to learn, there are many variations.

https://youtu.be/_pQi8LvRUwE

A more detailed YT.

https://youtu.be/K4E1Y27LWQE

It's 0343hrs in Baton Rouge and I just started cooking some salt meat with purple hull peas and of course lots of onions too.

i get it from the filipino restaurant - aka lechon kewali.

also- does it have the rind on it? that makes a huge difference. I find rindless is worthless. Crispy Chinese Pork Belly is amazing, dipped into hoisin sauce.

Korean style is good too-- Maangchi's Pork Belly

hawaiian style kalua is fine also...

quote:

Originally posted by DJ_Boston:
also- does it have the rind on it? that makes a huge difference. I find rindless is worthless. Crispy Chinese Pork Belly is amazing, dipped into hoisin sauce.

Korean style is good too-- Maangchi's Pork Belly

Indeed a favorite

quote:

Originally posted by lastmanstanding:
Well seeing as how it's already cut into chunks you are on your way to pork belly burnt ends. Malcom Reed shows how it's done. You are in for a treat!

[FLASH_VIDEO]<iframe frameborder="0" height="408" src="https://www.youtube.com/embed/nL82hlORY-k" width="725"></iframe>[/FLASH_VIDEO]

Yup. Gonna give a version of this a whirl. I don’t have a smoker as I’m not really a fan of smoke flavor, but I can replicate otherwise.

Found this recipe on another site.

Roasted honey-glazed pork belly.

https://www.yummly.com/recipe/...e69sO62C9nOaj1jzS9ns