Pork Belly

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Pork Belly

Postby john_titor » Tue Aug 30, 2016 8:22 pm

I see the slab at Costco. But how do I cook it? I do not have the smoker up, but wouldn't that just make bacon anyway? Wouldn't slow-cooker make a giant piece of bacon with a giant piece of gelatinous fat? Wouldn't a grill just burn my house down? Any tips on cooking pork belly?

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Re: Pork Belly

Postby msnflyer » Fri Sep 02, 2016 6:49 pm

Sous vide. Then brown cubes to render some fat out and crisp it.
Coworker made bacon, it was delicious but took almost 2 weeks start to finish. There are recipes for rolled belly with seasonings that is roasted. The teats are a bit of a turn off for me.

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Re: Pork Belly

Postby gargantua » Fri Sep 02, 2016 10:30 pm

I'll be honest. I never got pork belly. Sounds disgusting.

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Re: Pork Belly

Postby Roy » Sat Sep 03, 2016 6:52 am

The only Pork Belly I care much for is salt port (salt cured). Basically I make a BLT sandwich, but use salt pork in place of bacon, or SPLAT (Salt Pork Lettuce and Tomato).

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Re: Pork Belly

Postby Hobo » Mon Nov 14, 2016 2:06 pm

It's basically uncured bacon.
It's high in fat and I find it incredibly delicious. Pretty sure you can just pan fry it.

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