Pork Belly

(Kathy L) #41

This link doesn’t work for me…

(Jamie) #42

Would so like to check out @richard 's pork belly recipe, but it seems the Azure site is down.

(Richard Morris) #43

which recipe? The porchetta one?

That is here

(I want abs... olutely all the bacon) #44

This is the current website, unfortunately I can’t edit my original post

(I want abs... olutely all the bacon) #45

Unfortunately I can’t update my original post, the updated link is available

(Kathy L) #46

The porkbelly I’ve been able to find doesn’t have the skin on it - will it still work with the fat layer on top?

(Andrew Anderson) #47

I did pork belly burnt ends this weekend. I used a small amount of Splenda brown sugar on the 10lb slab. I spruced up the Walden farms bbq sauce into something good to finish them off. Bacon Candy!

(I want abs... olutely all the bacon) #48

I haven’t made this without the skin, but all you’ll miss is the crunch; it should still be good without the skin :sunglasses:

(I want abs... olutely all the bacon) #49

I’ve bookmarked this, looks amazing!

(Richard M) #50

I got done making this recipe. They tasted so moist and full of flavor and didn’t even add the sauce. Next time when I finish at 500 degrees I’ll use my air fryer. Thanks