Pork belly
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- Txdragon
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Re: Pork belly
Reading further into the thread, I realize I may not have properly answered the question
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 )
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.
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 )
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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- jmcrig
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Re: Pork belly
Txdragon wrote:Reading further into the thread, I realize I may not have properly answered the question
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 )
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.
Mark Crigler
- Russ
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Re: Pork belly
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.
Russ
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- OldUsedParts
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Re: Pork belly
by jove me thinks he's got it
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Russ
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Re: Pork belly
Nice crispy crackling was a bonus , meat melted in the mouth, just fell apart. I'm gunna be doing this again.....real soon.
Russ
Russ
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- Russ
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Re: Pork belly
Pic of leftovers for my daughter to have for her lunch tomorrow.
Russ
Russ
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Honky hangi
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- OldUsedParts
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Re: Pork belly
one lucky Daughter
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Russ
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Re: Pork belly
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.
Russ
Russ
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- Txdragon
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Re: Pork belly
That belly looks like it turned out better than mine did! 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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- Russ
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Re: Pork belly
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.
Russ
Russ
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- Russ
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Re: Pork belly
Tax dragon the egg recipe is over in the beef section I think ??
They are good!!!
Russ
They are good!!!
Russ
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Honky hangi
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Honky hangi
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It costs nothing to be nice. A smile goes a long way.
- Finatic
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Re: Pork belly
That's good medicine right there!
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- Pilgrim
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Re: Pork belly
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.
- Norway Joe
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Re: Pork belly
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.
Sent fra min SM-N950F via Tapatalk
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.
Sent fra min SM-N950F via Tapatalk
Instagram: Norway_joe1
- Russ
- Chuck Wagon
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Re: Pork belly
That's what I'm talking about. I've got another piece in the freezer. I'm doing this again real,soon.
Russ
Russ
4 burner q
Honky hangi
Home smoker.
It costs nothing to be nice. A smile goes a long way.
Honky hangi
Home smoker.
It costs nothing to be nice. A smile goes a long way.
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