- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Pork Belly 1” thick recipes
Posted on 7/22/19 at 4:23 pm
Posted on 7/22/19 at 4:23 pm
Was recently given some thin pork belly cuts. How would y’all cook it? I’ve typically used homemade Asian marinade cooked in oven or used it to make bacon (that’s out considering the cut). Interested to try something different if y’all have some tried and true recipes. Smoker not available rt now. What ya got?
7
Posted on 7/22/19 at 4:57 pm to 3 Dimes Down
If you have skin on, I like Primal Gourmet’s recipe:
LINK
I use different rubs but same cook time / broiling methods, but make sure you don’t season the skin. It will burn when you go to broil before it has a chance to blister.
LINK
I use different rubs but same cook time / broiling methods, but make sure you don’t season the skin. It will burn when you go to broil before it has a chance to blister.
Posted on 7/22/19 at 5:57 pm to weskarl
Skin has been trimmed. It's not a real fatty compared to pork belly I've cooked in the past (Duroc- great for bacon).
ETA: the maple mustard vinaigrette looks good
ETA: the maple mustard vinaigrette looks good
This post was edited on 7/22/19 at 6:02 pm
Posted on 7/22/19 at 6:54 pm to 3 Dimes Down
John Currence cook book "Pickles, Pigs, and Whiskey" has a great recipe for Steen Syrup Braised Pork Belly. I've used it twice and love how it turns out.
LINK
LINK
Posted on 7/22/19 at 10:28 pm to 3 Dimes Down
The only thing I've done with pork belly is make bacon. I am going to watch this thread and try to make some points before hunting season.
Posted on 7/23/19 at 6:59 am to 3 Dimes Down
(no message)
This post was edited on 7/23/19 at 7:00 am
Posted on 7/23/19 at 7:32 am to 3 Dimes Down
You can always cut it up in nice size strips and make cracklin' with it. If not sure how to go about it, there are plenty of u-tube videos on the subject.
I'll either make bacon or crackling with pork bellies I buy at Costco.
I'll either make bacon or crackling with pork bellies I buy at Costco.
Posted on 7/23/19 at 9:37 am to way_south
quote:
The only thing I've done with pork belly is make bacon. I am going to watch this thread and try to make some points before hunting season.
pork belly burnt ends bro. 
Posted on 7/23/19 at 10:51 am to CarRamrod
quote:
pork belly burnt ends
Looks badass. Wish mine hadn’t already been cut, but may still make it work
This post was edited on 7/23/19 at 10:54 am
Posted on 7/23/19 at 1:54 pm to 3 Dimes Down
Made Pork Belly burnt ends this past weekend. Insanely good!
This post was edited on 7/23/19 at 2:43 pm
Posted on 7/23/19 at 3:48 pm to CarRamrod
I smoke my pork belly for flavor then deep fry it to crisp up the skin. Let it rest then dice it up for pork belly tacos.
Posted on 7/23/19 at 11:28 pm to 3 Dimes Down
Give this a try. It's kind of like bacon flavored jello pieces. Really good.
https://thewoksoflife.com/shanghai-style-braised-pork-belly/
https://thewoksoflife.com/shanghai-style-braised-pork-belly/
Posted on 7/25/19 at 7:10 am to LakeCharles
Damn that looks good and easy. Wonder how important it actually is to use the two different soy sauces. I didn’t even realize there were two types. The dark soy is something I’d buy for that dish and prob never use it again... or maybe that’s the only kind you’d ever use after getting a taste
Posted on 10/2/19 at 5:25 pm to 3 Dimes Down
Hey fellas, bumping this thread because I just picked up a couple pounds of pork belly on sale at costco the other day. Gonna use the smoker and leaning toward the project smoke recipe below. There's also a really awesome one I saw on M Go Blog that I need to try and scare up.
ETA: Found the M Go Blog one...this is tempting.
If i do go with the michigan recipe, I would not be adding sauce in that last step.
LINK
ETA: Found the M Go Blog one...this is tempting.
If i do go with the michigan recipe, I would not be adding sauce in that last step.
LINK
This post was edited on 10/2/19 at 5:29 pm
Posted on 10/2/19 at 7:26 pm to 3 Dimes Down
Cut it in chunks and make some graton (cracklin).
If you don't know the process, there's tons of videos on u-tube to show you how. It is a low and slow process at first to render a lot of the fat off, then a quick, hot fry to make it pop.
I make my own and that is all I use to make mine.
If you don't know the process, there's tons of videos on u-tube to show you how. It is a low and slow process at first to render a lot of the fat off, then a quick, hot fry to make it pop.
I make my own and that is all I use to make mine.
Posted on 10/3/19 at 7:54 am to joeleblanc
[link=(content://com.sec.android.app.sbrowser/readinglist/0402104840.mhtml)]LINK[/link]
Diffrent styles of beers really do effect the flavor, I've had great results with DIPAs and Stouts
Diffrent styles of beers really do effect the flavor, I've had great results with DIPAs and Stouts
This post was edited on 10/3/19 at 7:56 am
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News