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Started By
Message
Pork Belly Recipes
Posted on 8/4/12 at 12:11 am
Posted on 8/4/12 at 12:11 am
Anyone got a good one? I've just recently discovered this delicacy and have one ready to cook. Any suggestions?
3
Posted on 8/4/12 at 12:27 am to ssand
Stryjewskis recipe is tits
Posted on 8/4/12 at 7:18 am to ssand
and where did you find pork bellies?
I've searched the meat markets to no avail.
I've searched the meat markets to no avail.
Posted on 8/4/12 at 7:22 am to tigeryat
Any butcher shop that is worth a damn will have ponce.
Eta: just google how to cook it. You bake it just like a ham. X degrees for X hours per pound. I just forgot what the Xs are. Sorry.
Eta: just google how to cook it. You bake it just like a ham. X degrees for X hours per pound. I just forgot what the Xs are. Sorry.
This post was edited on 8/4/12 at 7:24 am
Posted on 8/4/12 at 7:48 am to Jibbajabba
Pork belly and ponce aren't the same thing. 
Posted on 8/4/12 at 7:42 pm to OTIS2
Sorry. What is belly? Is it like unsliced bacon?
Posted on 8/4/12 at 10:21 pm to Jibbajabba
Pork belly is the same cut that bacon is made from, if I'm not mistaken. It just hasn't been cured or smoked. When properly prepared, it is fork tender and very rich. Most recipes that I have found involve par boiling it and then braising it, usually with asian spices. But I do know that it pairs very well with apple. And to the poster that asked, I found it at Paul Anthony's in Jackson, MS. Frozen for $7.99 per pound. I was just hoping someone had a simple recipe that didn't involve unique ingredients or prep time.
Posted on 8/5/12 at 1:25 pm to ssand
Score the fat with a sharp knife ( cut criss crossing slits along the entire length)
Rub with salt and pepper
Put in a hot arse oven for about 45 minutes then crank the heat down to 300 or so for another hour, maybe longer.
Goes great over root scallopped potatoes. Pork fat
Rub with salt and pepper
Put in a hot arse oven for about 45 minutes then crank the heat down to 300 or so for another hour, maybe longer.
Goes great over root scallopped potatoes. Pork fat
Posted on 8/5/12 at 3:08 pm to CrocsWithSocks
Pork Belly works well with sweeter condiments. I would score it diagnally both ways on the fat side. Season it with sea salt, cracked black pepper, red pepper flake, and tarragon. Sear it until golden brown on the pit and keep your fire going in the pit....Take off and rub generously with pepper jelly and top with apricots. Wrap in foil and cook 45 minutes in the oven at 375. Remove from foil and re-sear. You're welcome
Posted on 8/5/12 at 4:50 pm to PVillePandG
Posted on 8/5/12 at 5:19 pm to PVillePandG
quote:Gross.
You're welcome
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