Pork Belly

#18

I just used salt,pepper, and garlic powder. Sous vide at 80c for 7 hours and broil in oven to crisp the fat. Delicious and tender. The juice made a salty, porky seasoning for some cooked mixed greens for a side dish.

(John) #19

Score the skin on rhe Pork belly with a sharp knife. Boil a jug of water and pour this over the whole thing making sure you cover the skin. The pat fry, run salt into the skin and refrigerate covered over night (or a few hours of you don’t have time). Next day, put in a deep pan, and take out of fridge to warm up to room temp before putting in the oven. Rub more salt into the skin and make sure it’s dry. Don’t put any liquid over the skin. Put into a HOT oven 220C for 30 mins and then turn the oven down to 170C WITHOUT OPENING THE DOOR!!! Absolute fool proof way of getting crispy skinned Pork belly. You can use what ever liquids you want to baste the meat, just don’t get any on the skin. You can also use spices on the skin but beat to add them two hours into cooking. I usually cook pork belly for 4 hours this way. Previously it was a treat every now and then. Then I learnt about KETO and because it’s such a cheap cut of meat here in portugal we have it regularly now!!! Friends love it!

(Mark Bousquet) #20

bump

Finally going to make Richard’s pork belly recipe TONIGHT!! :smiley:

(I want abs... olutely all the bacon) #21

@Mark_Bousquet how was the pork belly?!

(I want abs... olutely all the bacon) #22

I haven’t tried this yet, looks awesome

#23

Here’s some easy recipes i mentioned before… Here

(Tim ) #24

Is salt pork the same thing as pork belly?

#25

Salt pork is a fatty cut of pork (it can be pork belly, or something else, like fat back), that has been cured in salt.

Trader Joe's Pork Belly
#26

Salt pork is salty enough that it’s often enough of a seasoning by itself to whatever you add it to. It would be too salty alone.

(Tim ) #27

I have a chunk in my fridge now. Could I attempt a roasted pork belly with it or would it be to salty? What should I do with it??? Any ideas?

#28

Classical techniques of using salt pork is in recipes like Boeuf Bourguignon or Coq au Vin. The salting of pork allows the preservation of pork fat for the thrifty homemaker, so that it can be used in future meals (stewing meats). It helps build a nice, rich gravy in the stew.

Also very good with cooking vegetables, like collard greens, cauliflower, Brussels sprouts, cabbage, etc. by cutting the salt pork into “lardons” (fat matchsticks) and cooking them first to render some grease, then throw in the vegetables and continue cooking on stove top or in oven.

(Tim ) #29

O I am so into that. Sounds delicious. I will use it for that today. Thanks I can now see many uses for it now. Thanks again.

#30

Careful with the salt content. You may want to rinse in cold water first, and then boil it in water for a couple of minutes, and then dump the water, to get rid of some of the superficial salt. Only a for like 2 minutes for the boil, then dump the salty water. Then dry the pork, and proceed with the recipe.

(Tim ) #31

Thanks for the heads up on the salt thing. Will do.

(Kathy Meyer) #32

This looks easier than some of the other recipes. I just picked up a package from Costco and will try this method on some of the slices. Ymmmmm.

(Kathy L) #33

Can anyone tell me the purpose of gently boiling the pork belly for three minutes? As the recipe suggests?

(Jacquie) #34

My guess is it’s to render out some of the fat as pork belly is pretty fatty.

(Jennifer Kleiman) #35

I just got 50 lbs of pork belly from a neighbor hog farmer. I’m so psyched! Never cooked pork belly before so this thread will be very useful. Any new ideas guys?

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#36

BBQ 10lbs
Cure and smoke 10lbs
Asian style pork belly 10lbs

Repeat.

#37

Where do you guys find pork belly?