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Started By
Message
Pork belly
Posted on 8/21/23 at 5:11 pm
Posted on 8/21/23 at 5:11 pm
Anybody got a tried & true dish to recommend? The wife & I are always looking for new ways to cook up some pork belly.
13
Posted on 8/21/23 at 5:15 pm to SBGRosco
You looking for an app or entrée type recipe?
Posted on 8/21/23 at 5:20 pm to GeauxTigers0107
Preferably something that can be done on the grill but I’m definitely looking for fresh ideas.
Posted on 8/21/23 at 5:28 pm to SBGRosco
quote:
Preferably something that can be done on the grill but I’m definitely looking for fresh ideas.
Ok, but with pork belly you can do a ton of things. Are you wanting an appetizer/hors d’oeuvre or a full entree.
Posted on 8/21/23 at 5:30 pm to BigBinBR
Entree
Posted on 8/21/23 at 5:38 pm to SBGRosco
Burnt ends
Smoke it whole like a brisket and slice to make sandwiches
Smoke it whole like a brisket and slice to make sandwiches
This post was edited on 8/21/23 at 5:38 pm
Posted on 8/21/23 at 5:58 pm to SBGRosco
Buy a 9-10lb pork belly. Cut in half. Find a good bacon cure recipe for one half and burnt ends for the other.
Posted on 8/21/23 at 7:47 pm to SBGRosco
Skin on or skin off?
Posted on 8/22/23 at 10:39 am to SBGRosco
Burnt ends done with Korean bbq sauce served in steam buns are delicious. Top with cilantro, thai pepper, crumbled toasted cashews.
Posted on 8/22/23 at 2:54 pm to SBGRosco
Posted on 8/22/23 at 8:03 pm to CP3LSU25
That’s my go to method as well.
OP if you like Chinese food google recipes for twice cooked pork belly. Easy and delicious
OP if you like Chinese food google recipes for twice cooked pork belly. Easy and delicious
Posted on 8/22/23 at 8:12 pm to SBGRosco
I’ve got one that’s about 4lbs that I may divide up and do half BBQ and half with a Gochujang sauce
Posted on 8/22/23 at 10:39 pm to SBGRosco
Lechon kawali is pretty good and simple
Posted on 8/23/23 at 4:19 am to SBGRosco
I use pork belly a lot for my Thai dish, Pad Krapow Moo, which is Thai basil and pork stir fry over/on the side of white rice with a fried egg on top the rice. I cut some pork belly into small pieces and marinate them and keep in the frig and I grow the Thai basil at home.
Also, I make pork belly burnt ends in the oven if cannot smoke them. Bake, spritz, bake, then add your sauce, then more sauce to glaze if needed.
Also, can make similar burnt end pieces on the stove, and you can dictate its taste to whatever origin you want. At the end, you can add some Korean sauce, sprinkle sesame seeds, and serve in a rice bowl. Or, coat them in Hoisin Sauce with (honey/Siracha/brown sugar/butter mix) for a Cantonese China flavor, or a Japanese or Vietnamese dish, over rice of course, then add onion tops.
Also, I make pork belly burnt ends in the oven if cannot smoke them. Bake, spritz, bake, then add your sauce, then more sauce to glaze if needed.
Also, can make similar burnt end pieces on the stove, and you can dictate its taste to whatever origin you want. At the end, you can add some Korean sauce, sprinkle sesame seeds, and serve in a rice bowl. Or, coat them in Hoisin Sauce with (honey/Siracha/brown sugar/butter mix) for a Cantonese China flavor, or a Japanese or Vietnamese dish, over rice of course, then add onion tops.
Posted on 8/23/23 at 10:39 am to SBGRosco
Adobo
Posted on 8/24/23 at 11:31 am to SBGRosco
City Pork has a Pork Belly Hoagie that I'd highly recommend. Scroll down to Sandwiches
This post was edited on 8/24/23 at 11:35 am
Posted on 8/24/23 at 12:26 pm to LSUlefty
I just buy 2 bellies and make a s-ton of each. They both freeze well. I don't follow any specific recipe. There is a bacon calculator I've used before, its fine.
I think Malcolm Reed covers burnt ends and homemade bacon on youtube, I would start there if you want to follow a recipe.
I think Malcolm Reed covers burnt ends and homemade bacon on youtube, I would start there if you want to follow a recipe.
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