Pork belly

Ribs, butts, chops, any pork recipes.

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Re: Pork belly

Postby Txdragon » Thu Aug 18, 2016 4:04 pm

Reading further into the thread, I realize I may not have properly answered the question :laughing7: :laughing7:

There are many ways to cook pork belly that I never, EVER knew about. Until about 2 years ago, all I knew about pork belly was bacon. I had no idea it was used as the star in so many dishes. I got to doing more research lately and will be trying out some po'k belly po' boys. (little play on words there 8) )
I figure I will smoke it like I would a brisket and see how it turns out. Once done, I will cool it with a rest then slice it thick and crisp up the skin in the iron skillet and drop it on a hoagie roll with some to-be-determined veggies.
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Re: Pork belly

Postby jmcrig » Thu Aug 18, 2016 6:20 pm

Txdragon wrote:Reading further into the thread, I realize I may not have properly answered the question :laughing7: :laughing7:

There are many ways to cook pork belly that I never, EVER knew about. Until about 2 years ago, all I knew about pork belly was bacon. I had no idea it was used as the star in so many dishes. I got to doing more research lately and will be trying out some po'k belly po' boys. (little play on words there 8) )
I figure I will smoke it like I would a brisket and see how it turns out. Once done, I will cool it with a rest then slice it thick and crisp up the skin in the iron skillet and drop it on a hoagie roll with some to-be-determined veggies.


Smoking it like you would a brisket is great. But you'll have to watch it, you take it up to 200+ degrees, you may render out too much of the fat. I like between 170 and 180 for mine.
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Re: Pork belly

Postby Russ » Sat Aug 20, 2016 5:47 pm

image.jpg


This is what my pork belly ended up like. Melted in the mouth, served with side apple sauce, sautéed cabbage and leek, green beans, mini roast tatters, pumpkin n parsnip. My wife's Besty and her hubby said it was the best they ever had. Baileys cheesecake for dessert. We had a French merlot with the pork.

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Re: Pork belly

Postby OldUsedParts » Sat Aug 20, 2016 6:13 pm

:tup: by jove me thinks he's got it :cheers:
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Re: Pork belly

Postby Russ » Sat Aug 20, 2016 6:25 pm

Nice crispy crackling was a bonus , meat melted in the mouth, just fell apart. I'm gunna be doing this again.....real soon.

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Re: Pork belly

Postby Russ » Sat Aug 20, 2016 6:29 pm

Pic of leftovers for my daughter to have for her lunch tomorrow.

image.jpg


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Re: Pork belly

Postby OldUsedParts » Sat Aug 20, 2016 6:34 pm

one lucky Daughter :tup:
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Re: Pork belly

Postby Russ » Sat Aug 20, 2016 6:37 pm

Lol, she's also my harshest critic, she is also a very very good cook, but then she's been taught by the best,lol. She does more baking than I do. I'm making her scotch eggs later in the week.

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Re: Pork belly

Postby Txdragon » Mon Aug 29, 2016 8:49 pm

That belly looks like it turned out better than mine did! :laughing7: I see you made mention of scotch eggs.. I think I speak for many others as well; we need a write-up on this one! I needs to learn how to make em!
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Re: Pork belly

Postby Russ » Mon Aug 29, 2016 9:08 pm

Maybe in 2 or3 weeks I might be ready to cook the Texas way. Btw we had pork belly my way on Sunday , it's the first time my kids have had me cook it. They all raved how good it was, served 6 adults and the 4 grandys had chicken. Crackling was beautiful.

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Re: Pork belly

Postby Russ » Mon Aug 29, 2016 9:10 pm

Tax dragon the egg recipe is over in the beef section I think ??

They are good!!!

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Re: Pork belly

Postby Finatic » Tue Aug 30, 2016 7:05 am

That's good medicine right there! :salut:
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Re: Pork belly

Postby Thomasd61 » Wed Mar 04, 2020 10:24 am

woodenvisions wrote:I may be alone here, but I prefer grilling/smoking in the winter and our winters are pretty unforgiving.
Seems like low temps are easier to control when I smoke, almost as if the hot temps and Sun help the temps creep up.
So to answer your question, I grab a hat, jacket, hot coffee rachat de credit bancaire ( or cold beer :) :) :) ) and smoke the neighbors out like a bug bomb lol..

You're right, but smoking too can put you to sleep sometimes.
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Re: Pork belly

Postby Joernolav » Wed Apr 22, 2020 1:30 pm

I browsed this forum for new recipes or ideas and found this thread. I know this is an old thread but pork belly is a traditional dish here and standard on most tables during Christmas.

We do it is as follows:

Cut through the skin and a little down in the fat. Make a square pattern in the skin. Rub with salt and pepper. Let rest in the fridge for 3 days.

Put the belly in a pan, skin side up. Put a small dish or some crushed aluminum foil under the center of the belly so it is a little higher in the middle. This is to have the melted fat slide away. Pour a cup of water in the pan and cover with foil.

Heat oven to 446 f and steam for 45-60 minutes. The skin will expand and the cracks between the squares will expand.

Take out the pan and reduce oven heat to 392 f. Remove foil and insert the pan in the oven. Let cook for 1 - 1.5 hours. Time is the same no matter how big the belly is. It's because thickness is usually the same.
If after 1.5 hour the skin is not crisp, increase temp to 446 again or use the grill element in the oven. You need to watch continuously so you don't burn the skin.

Let it rest for 20 minutes.

Here's a video of the procedure;

https://youtu.be/Fi-chH3r8ZQ

It should look like the picture below.Image

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Re: Pork belly

Postby Russ » Wed Apr 22, 2020 6:50 pm

That's what I'm talking about. I've got another piece in the freezer. I'm doing this again real,soon.

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