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| Posted by | Message | Motorboat 
LSU Fan
Baton Rouge
Member since Oct 2007
5230 posts
| Pork Belly advice (Posted on 10/5/12 at 11:27 am)
On a whim last week I bought a pork belly with no plan. I got into a hurry and rubbed it with some molasses and some kosher salt and some spices. I left it in the fridge for 5 days. Now what do I do with it? I planned on putting it on the green egg. I'm not looking to do bacon but if that is what I get for curing it, so be it.
| | Back to top | Share on  | BlackenedOut
The Big Sleazy
Member since Feb 2011
1810 posts
| re: Pork Belly advice (Posted on 10/5/12 at 11:45 am to Motorboat)
You could just braise it. Brush the skin side with some vinegar and cook uncovered at about 300 degrees for 2 hours or so. Add a little water to the pan. Let cool in the juices. Then portion and crisp in a saute pan or under a broiler.
| | Back to top | | pdubya76 
Ole Miss Fan
Southwest Mississippi
Member since Mar 2012
831 posts
| re: Pork Belly advice (Posted on 10/6/12 at 4:46 am to BlackenedOut)
Where did you get it? The bacon thread last week has me wanting to do my own.
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