Results 1 to 8 of 8

Thread: Pork Belly Recipe

  1. #1
    Join Date
    Mar 2011
    Posts
    2,353

    Pork Belly Recipe

    Shop Now
    I've acquired a 16lb pork belly. How do I best convert this into usable food that is delicious and storable?

    Thanks for any help.

  2. #2
    Join Date
    Oct 2010
    Posts
    124
    Slice into thick strips, salt, pepper, fry on a pan until crispy. Consume with vegetables, dipping into some sause if you would like.

  3. #3
    Join Date
    Sep 2010
    Posts
    4,518
    I like it a couple of ways:

    Sliced, salted, and cooked like bacon. served with mustard.

    Sliced thick - about the thickness of 5-6 slices of bacon, salted, and put under the broiler until super crisp and brown. I love it cold as leftover this way.

    Grilled over and open flame (with salt) until crispy and amazing.

    This is yummy, although super rich, I like to add a little pork shoulder to the recipe. I eat it in lettuce wraps. Braised Pork Belly Tacos Have Knives, Will Cook

    And this way - although the recipe needs a little primalizing
    Korean Pork Belly Tacos
    Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

    http://www.krispin.com/lectin.html

  4. #4
    Join Date
    May 2010
    Location
    Sussex
    Posts
    2,406
    Divide into 4 pieces. Freeze three.

    Roast the remaining belly - it makes delicious crackling, succulent meat and the leftovers are wonderful fried up. To roast - leave at room temp for an hour, so the skin can dry thoroughly. Slice the skin with a stanley knife, not to the flesh, but through the skin, at half inch intervals, in one direction only.

    Heat oven to as high as it will go. Place 2 sprigs rosemary or sage into roasting tin, lay belly on top, skin side up. Just before putting in the oven, rub skin with virgin olive oil and rub some sea salt into the skin. Place in oven for 30 minutes, then lower the heat to 160 C, and pour about 2 cups boiling water into the tin.

    Roast for about 2.5 more hours, adding boiling water to just keep about a quarter inch there.

    The crackling should be good and crisp - if not, whack the oven up to high again for perhaps 20 minutes.

    Use the juices to make a gravy.

  5. #5
    Join Date
    Apr 2011
    Posts
    331

  6. #6
    Join Date
    Feb 2012
    Posts
    9
    I cook a big chunk of this every sunday, it's flipping excellent !
    I use 'butt rub' (seasoning) as well as salt and pepper on it, in a roasting tin (for about 2hrs) after about 30mins of cooking it like the link above.

  7. #7
    Join Date
    Nov 2010
    Location
    San Diego
    Posts
    223
    Last week I cut the fat off of one, put it in a blender and it made a paste. I put the paste in a pan over a burner on low and it made some really nice lard.

  8. #8
    Join Date
    Mar 2012
    Location
    West Michigan
    Posts
    10
    Shop Now
    I think it's time for some home made bacon or pancetta.

    Don't fear the amount of salt too much, it won't all end up in the meat.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •