Looking for a good Pork Belly recipe

Discussion in 'The Pub' started by The Smith, Jul 10, 2018.

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  1. The Smith

    The Smith Supporting Member

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    I just bought my first ever pork belly, and don’t really know what to do with it yet. Bacon? Something Asian? I spent a few minutes looking around online, but nothing grabbed me. I do have a set up for smoking meats, if needed. Suggestions welcome!


    @AZChilicat
    @hogy
    @smiert spionam
    And any other TGP chefs!
     
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  2. derekd

    derekd Member

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  3. smokinop

    smokinop Supporting Member

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    Can't help on any recipes but I did have a wonderful pork belly eggs benedict a few weeks ago in Jacksonville FL.
     
  4. cutaway

    cutaway Supporting Member

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    is that MBV in your avi? hells yes.

    put it on biscuits.
     
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  5. The Smith

    The Smith Supporting Member

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    Mos def.
     
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  6. hogy

    hogy Member

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    I probably wouldn't smoke a pork belly. You want to crisp that skin.

    I cooked this Gordon Ramsay recipe before, and it was excellent:

     
  7. massacre

    massacre Silver Supporting Member

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  8. massacre

    massacre Silver Supporting Member

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  9. oldtelefart

    oldtelefart Member

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    Cut into bite-size chunks, trim some of the fat off, in a pot with a tiny bit of ginger and 5-spice, cover with Coca-Cola and a bit of water, slow braise until it reduces to a thick sticky dark sauce.

    Sounds ridiculous, but it's great.
    I got the recipe from a chef buddy. It's been one of his biggest sellers for years. No mention of Coke on the menu, it's "Sticky Asian Pork Belly".
     
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  10. highrise

    highrise Member

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    I’d do a salt-heavy dry rub and smoke it to 195F.


     
    Last edited: Jul 10, 2018
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  11. Jiffy_Jeff

    Jiffy_Jeff Playin Tunes and Having Fun! Silver Supporting Member

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    Thick cut piece marinated in a mango habanero type marinade.

    Grilled or smoked to your liking and served in a bao bun with pickled onion slaw.
     
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  12. musekatcher

    musekatcher Supporting Member

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    Agree. One of my favorite dishes is roasted pork belly. I discovered it in Germany. Its related to Schweinshaxe which is a roasted pork knuckle. Its roasted till the outside is very crispy, and the meat is very tender. Pork belly already has a great flavor, and self bastes in its fat and juices. Look up those recipes!
     
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  13. hogy

    hogy Member

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    What makes pork belly for me is the cracklin. If you're not gonna have that, go smoke a shoulder or something.

    Also, by the time you take a 1" to 2" thick piece of meat, marinate it, rub it down with industrial strength rubs, inject it with more seasoning, then cook it down in sauce, why not just cook something you like the taste of in the first place?

    Pork belly tastes good to me when it tastes like pork belly. Aromatics like fennel, celery, add brightness. Onions and garlic add sweetness. Cardamom, Szechuan peppers, star anise, add the harmonic overtones.
     
    Last edited: Jul 11, 2018
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  14. smiert spionam

    smiert spionam Member

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    That sounds worth a try -- thanks. I've got a 2# hunk in the freezer, and want to do something other than bacon with it.

    The other thing that is fantastic to do with pork belly is to make a porchetta, which is an Italian rolled and roasted belly. Given the way that pork belly tends to be trimmed today, it's less of a fat bomb if you put a tenderloin in the middle.
     
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  15. massacre

    massacre Silver Supporting Member

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    Oh yeah I always forget about porchetta
    Around here we use the shoulder but hadn’t thought about using belly
    Thanks for a great idea
     
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  16. neastguy

    neastguy Member

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    isnt pork belly pure fat?
     
  17. AZChilicat

    AZChilicat Member

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    @The Smith, does it have the skin or is it skinless?
     
  18. The Smith

    The Smith Supporting Member

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    Well...it's vacuum-packed and definitely has a fat-cap on it, but I'm not sure what I'm looking for in terms of skin. The plastic packaging, while clear, makes it difficult for an untrained eye to look for texture. I'm going to guess "no", but I'm not positive. The instructions on the packaging say nothing about removing skin.
     
  19. AZChilicat

    AZChilicat Member

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    Did you get it at CostCo? If so, it's skinless. That's important to know as now any recipe talking about cracklins or crispy skin is out.
     
  20. rsm

    rsm Member

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    slice it thin, like extra thick bacon; season (i use salt, pepper, garlic powder or Chinese five spice) then broil or grill until crispy.

    just had it on sandwiches for lunch
     

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