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  1. #1
    activia's Avatar
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    How do you cook Pork Belly?

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    OK first time ever I got a slab of pork belly in my CSA bag. I was ECSTATIC, however, I have no idea what to do with it... Should I put it in the crock pot or pan fry?
    Primal since March 2011

    Female/29 years old/5' 1"/130ish lbs

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    InSearchOfAbs's Avatar
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    I bbq'd mine and it was fantastic!

    But yeah, you can also pan fry it or crock pot it.

    Just treat it like a regular piece of pork.

    Julia

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    activia's Avatar
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    Hmmm it seems kinda thick for pan frying?? Do I just throw it in the pan? I do need to use the crockpot for something starting in the next hour ahhhh. I could cook it overnight instead of right now...
    Primal since March 2011

    Female/29 years old/5' 1"/130ish lbs

  4. #4
    InSearchOfAbs's Avatar
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    You could always cut it up into Pork Belly Bites and pan fry it that
    way?

    And yeah, you just throw it in the pan. I did have to cut mine when I pan
    fried it once because it was ginormous, but basically that's all I did, or the bites
    thing....

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    oliviascotland's Avatar
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    I like to score the skin, rub garlic and salt into it, then lay it on a rack above some roughly chopped onion, carrot, parsnip and beetroot, and a couple of garlic bulbs, dot the surface with some dripping or lard or tallow, then slow roast in the oven until all the skin is crispy, the fat has melted into the vegetables below and cooked them through, and the meat is tender enough to melt in the mouth ....

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    activia's Avatar
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    Quote Originally Posted by oliviascotland View Post
    I like to score the skin, rub garlic and salt into it, then lay it on a rack above some roughly chopped onion, carrot, parsnip and beetroot, and a couple of garlic bulbs, dot the surface with some dripping or lard or tallow, then slow roast in the oven until all the skin is crispy, the fat has melted into the vegetables below and cooked them through, and the meat is tender enough to melt in the mouth ....
    Ohhh that sound delicious!
    Primal since March 2011

    Female/29 years old/5' 1"/130ish lbs

  7. #7
    cori93437's Avatar
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    Also... if you partially freeze it to make slicing easier, you can slice it and fry it like bacon.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


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    Tribal Rob's Avatar
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    Quote Originally Posted by oliviascotland View Post
    I like to score the skin, rub garlic and salt into it, then lay it on a rack above some roughly chopped onion, carrot, parsnip and beetroot, and a couple of garlic bulbs, dot the surface with some dripping or lard or tallow, then slow roast in the oven until all the skin is crispy, the fat has melted into the vegetables below and cooked them through, and the meat is tender enough to melt in the mouth ....
    Yep that's the way, or just don't bother with the rack
    You know all those pictures of Adam and Eve where they have belly button? Think about it..................... take as long as you need........................

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    One of my favorite recipes ever!!!

    pork belly roast | Jamie Oliver | Food | Recipes (UK)

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