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Posted on 2/22/19 at 10:53 pm to unclejhim
quote:
I have about a 2lb. slab of cured and smoked pork belly left over from the last time I made bacon. I want to do something with this ...just not sure what, not interested in burnt ends.... I'm thinking about braising it just not sure how to go about that. Y'all got any idea's??
make bacon
I have a hard time finding pork belly suited for anything else.
Normally what is served as a dish is much meatier than what is used for bacon from my experience.
Posted on 2/22/19 at 10:57 pm to cave canem
quote:
make bacon I have a hard time finding pork belly suited for anything else.
Not what the OP has but uncured pork belly makes excellent pulled pork.
Posted on 2/23/19 at 5:26 am to highcotton2
quote:
Not what the OP has but uncured pork belly makes excellent pulled pork.
May try this curing shouldn't really matter although I do have some uncured. Just hot smoke it instead of cold and pull. I had forgot about the thread you posted about this.
That Charsu sounds good also.
Posted on 2/23/19 at 8:33 am to unclejhim
I like to smoke mine on the pit then deep fry it for a couple of minutes. Let it rest for a few minutes then dice it up and serve pork belly tacos. Just add your favorite toppings for tacos. The meat comes out so juicy, you'll love it.
Posted on 2/23/19 at 8:43 am to cave canem
quote:
Normally what is served as a dish is much meatier than what is used for bacon from my experience.
Yes this is the case with most of the bellies sold retail. Although every once in a while I'll find a meaty one that lends itself to other cooking methods.
Posted on 2/23/19 at 12:59 pm to unclejhim
quote:
Just looking for something a little different.
I have some pork belly that I'm going to recreate pork belly gyros from a restaurant called Lardo in Portland. Recipe is online.
It's so damn good.
Posted on 2/23/19 at 2:26 pm to LSUintheNW
Just looked it up. It does sound good.
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