Your favorite pork belly recipe??
Your favorite pork belly recipe??
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Your favorite pork belly recipe??
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Post #1 - October 17th, 2013, 12:56 pmFolks,
I am scheduled to come into the happy possession of *three* 3-lb pork bellies (from local, pastured, mostly Large Black, mutt pigs) this weekend. I'm entering a delirious state, needless to say. So now I'm confronted by the happy task of contemplating how to prepare them. It suddenly occurred to me that my fellow LTHers probably had a deep collective wisdom on the topic. I herewith propose that you enlighten me with your favorite belly recipe. Anything goes, Asian to New Orleanian, French to Romanian, tell me what you cook!
TIA!!
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #2 - October 17th, 2013, 1:14 pmI hope RAB will weigh in if he sees this thread. He made something for us a couple of years back -- a ssam-like, Korean-style take on pork belly -- that was truly spectacular. I know it involved his immersion circulator.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #3 - October 17th, 2013, 1:23 pmDo you have a smoker? You could make bacon.
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Post #4 - October 17th, 2013, 3:41 pmHi,
Twice cooked pork belly from an Iron Chef challenge sometime ago was pretty good and unexpected use of molasses.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #5 - October 17th, 2013, 5:07 pmhttp://www.foodandwine.com/recipes/cris ... mon-relish
This is fabulous.
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Post #6 - October 20th, 2013, 6:01 pmGeo wrote:Folks,
I am scheduled to come into the happy possession of *three* 3-lb pork bellies (from local, pastured, mostly Large Black, mutt pigs) this weekend. I'm entering a delirious state, needless to say. So now I'm confronted by the happy task of contemplating how to prepare them. It suddenly occurred to me that my fellow LTHers probably had a deep collective wisdom on the topic. I herewith propose that you enlighten me with your favorite belly recipe. Anything goes, Asian to New Orleanian, French to Romanian, tell me what you cook!
TIA!!
Geo
Geo,
I made this porchetta for Christmas dinner a couple of years ago, and the guests inhaled it; it was incredible!
http://www.seriouseats.com/2011/12/the- ... -pork.html"When I'm born I'm a Tar Heel bred, and when I die I'm a Tar Heel dead."
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Post #7 - October 20th, 2013, 7:41 pmZak Pelaccio's pork belly and watermelon salad (the pork fries also sound good but I've never made them). Both recipes are from Eat With Your Hands (I found these reprints online).
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