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Thread: Pork Belly Recipe page

  1. #1
    Apex Predator's Avatar
    Apex Predator is offline Senior Member
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    Mar 2011

    Pork Belly Recipe

    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
    lardomuncher's Avatar
    lardomuncher is offline Senior Member
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    Oct 2010
    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
    jammies's Avatar
    jammies is offline Senior Member
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    Sep 2010
    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 )

  4. #4
    breadsauce's Avatar
    breadsauce is offline Senior Member
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    May 2010
    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
    Glockin Grok's Avatar
    Glockin Grok is offline Senior Member
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    Apr 2011

  6. #6
    RobPhoboS's Avatar
    RobPhoboS is offline Junior Member
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    Feb 2012
    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
    Raphaella's Avatar
    Raphaella is offline Senior Member
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    Nov 2010
    San Diego
    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
    Kevin_in_WMich's Avatar
    Kevin_in_WMich is offline Junior Member
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    Mar 2012
    West Michigan
    Primal Blueprint Expert Certification
    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.

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