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Pork Belly advice
Posted on 10/5/12 at 11:27 am
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.
1
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.
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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