All the recipes I’ve found online for pork belly begin with “score the skin”. The problem is that pork bellies with the skin still on don’t exist in my area. I’ve been to butcher shops, grocery stores, even Costco. The ranch where we buy our organic pork removes the skin “because they don’t have a scalder”.
So, could someone please direct me toward a good keto recipe for pork belly without the skin?
Thanks.
FJust follow the recipe and where it says skin, do the same to the fat cap - won’t know the difference
Just skip that step, simples. It’s only to help the skin crisp up as far as I know, so if it’s not there just don’t do it.
I’m with the others. I follow the same recipe just ignoring the parts that reference the skin. It seems to work just fine. Of course, pork belly is so good in so many ways, it’s tough to really screw it up.
Yup, you can just skip or treat the fat surface as you would the skin. I found scoring the fat like they advise for the skins and then seasoning as called really allows any added seasoning to penetrate the pork belly more.
Sure put in it a sous vide and cook it for 24 hours at 65 degrees C then slice it up and pan fry it.
Absolutely fucking gorgeous !
Scoring the fat cap allows the fat to render down leaving a delicious crispy exterior and a puddle of lard to save for future cooking. Yum!