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Re: Pork belly

Posted: Thu Aug 18, 2016 4:04 pm
by Txdragon
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.

Re: Pork belly

Posted: Thu Aug 18, 2016 6:20 pm
by jmcrig
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.

Re: Pork belly

Posted: Sat Aug 20, 2016 5:47 pm
by Russ
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.

Russ

Re: Pork belly

Posted: Sat Aug 20, 2016 6:13 pm
by OldUsedParts
:tup: by jove me thinks he's got it :cheers:

Re: Pork belly

Posted: Sat Aug 20, 2016 6:25 pm
by Russ
Nice crispy crackling was a bonus , meat melted in the mouth, just fell apart. I'm gunna be doing this again.....real soon.

Russ

Re: Pork belly

Posted: Sat Aug 20, 2016 6:29 pm
by Russ
Pic of leftovers for my daughter to have for her lunch tomorrow.

image.jpg


Russ

Re: Pork belly

Posted: Sat Aug 20, 2016 6:34 pm
by OldUsedParts
one lucky Daughter :tup:

Re: Pork belly

Posted: Sat Aug 20, 2016 6:37 pm
by Russ
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

Re: Pork belly

Posted: Mon Aug 29, 2016 8:49 pm
by Txdragon
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!

Re: Pork belly

Posted: Mon Aug 29, 2016 9:08 pm
by Russ
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 :chef: :chef:

Re: Pork belly

Posted: Mon Aug 29, 2016 9:10 pm
by Russ
Tax dragon the egg recipe is over in the beef section I think ??

They are good!!!

Russ

Re: Pork belly

Posted: Tue Aug 30, 2016 7:05 am
by Finatic
That's good medicine right there! :salut:

Re: Pork belly

Posted: Wed Mar 04, 2020 10:24 am
by Thomasd61
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.

Re: Pork belly

Posted: Wed Apr 22, 2020 1:30 pm
by Norway Joe
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

Sent fra min SM-N950F via Tapatalk

Re: Pork belly

Posted: Wed Apr 22, 2020 6:50 pm
by Russ
That's what I'm talking about. I've got another piece in the freezer. I'm doing this again real,soon.

Russ