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.
If you're goin' through hell, keep on going. Don't slow down. If you're scared don't show it. You might get out before the devil even knows you're there.
NRA ENDOWMENT LIFE MEMBER
April 24, 2019, 07:14 PM
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!
"Fixed fortifications are monuments to mans stupidity" - George S. Patton
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).
Jesse
Sic Semper Tyrannis
April 24, 2019, 07:30 PM
lastmanstanding
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.
"Fixed fortifications are monuments to mans stupidity" - George S. Patton
April 24, 2019, 07:41 PM
StorminNormin
I have only had burnt ends at a BBQ restaurant once who was known for them and they were like candy! So good!
NRA Benefactor Life Member
April 24, 2019, 08:33 PM
PASig
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.
April 24, 2019, 09:04 PM
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.
________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton.
April 24, 2019, 09:17 PM
frayedends
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.
These go to eleven.
April 24, 2019, 10:53 PM
mr kablammo
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.
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April 25, 2019, 03:44 AM
charlie12
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.
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April 25, 2019, 07:20 AM
f2
i get it from the filipino restaurant - aka lechon kewali.
April 25, 2019, 07:29 AM
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.
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April 25, 2019, 07:35 AM
f2
hawaiian style kalua is fine also...
April 25, 2019, 12:46 PM
wxl
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.
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!