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Started By
Message
re: Pork Belly
Posted on 11/19/14 at 11:14 am to LouisianaLady
Posted on 11/19/14 at 11:14 am to LouisianaLady
You're gonna over pay at a farmers market, any slaughter house should be able to get you some
1
Posted on 11/19/14 at 11:16 am to Gugich22
can we see the finished product? Looks like wet cracklins in the OP.
Posted on 11/19/14 at 11:56 am to yellowfin
quote:
You're gonna over pay at a farmers market, any slaughter house should be able to get you some
I think you know me well enough to know I wouldn't even know how to start to find a slaughterhouse. They're not places I frequent
Posted on 11/19/14 at 12:16 pm to LouisianaLady
does cochon sell it?
Posted on 11/19/14 at 12:37 pm to GEAUXT
I live in BR.
Posted on 11/19/14 at 12:53 pm to LouisianaLady
Reason enough to move imo
Posted on 11/19/14 at 1:14 pm to Gugich22
Not sure I get the "cooked like brisket" part of the thread. So u are saying you seasoned and braised a pork belly? As in a pork belly. Cooked like a pork belly. Is awesome!
Posted on 11/19/14 at 1:17 pm to LSUTygerFan
Rouses keeps pork belly in stock
Posted on 11/19/14 at 1:30 pm to Lester Earl
quote:
Rouses keeps pork belly in stock
well, when they open in BR in 2016 i'll check it out.
Posted on 11/19/14 at 1:33 pm to LSUTygerFan
How would you guys recommend crisping this up? We have done it in a black cast iron skillet with some luck. Would spreading them out thin on a baking sheet and either baking @ high temp or broiling be better?
Posted on 11/19/14 at 1:34 pm to Gugich22
no idea... all i ever use it for is bacon.
Posted on 11/19/14 at 1:35 pm to LouisianaLady
quote:
I think you know me well enough to know I wouldn't even know how to start to find a slaughterhouse. They're not places I frequent
I thought you were a foodie?
Posted on 11/19/14 at 1:38 pm to yellowfin
I don't know what that means, but I don't have any idea where a slaughterhouse exists
And i doubt it's something I can just roll into.
And i doubt it's something I can just roll into.
Posted on 11/19/14 at 1:43 pm to Gugich22
quote:
Would spreading them out thin on a baking sheet and either baking @ high temp or broiling be better?
are you getting it already sliced or no?
Posted on 11/19/14 at 1:46 pm to Gugich22
Broiler is good especially if want to put a glaze on it. You can also batter and fry it. Talk about awesome that way
Posted on 11/19/14 at 1:47 pm to glassman
quote:
Destruction. Oatmeal and granola for a week after... Looks so great.
That oatmeal and granola will add 10x the amount of bodyfat on you then eating 5 servings of pork belly.
Posted on 11/19/14 at 1:48 pm to Gugich22
quote:
spreading them out thin on a baking sheet and either baking @ high temp
That would prlly be fantastic.
Posted on 11/19/14 at 1:49 pm to LouisianaLady
as close to farm to table as you can get....you tell them what you want and they go out back and kill it and cut it up for ya
looks like this place isn't far LINK /
looks like this place isn't far LINK /
Posted on 11/19/14 at 1:52 pm to Gugich22
The most recent one I bought was at Scalllan's on Airline in North BR.
It was 14 or 15 lbs. I paid about $35.
It was 14 or 15 lbs. I paid about $35.
This post was edited on 11/19/14 at 1:53 pm
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