Pork Belly Crackling. Need easy recipe for superbowl.

Discussion in 'The Pub' started by Bunky, Jan 31, 2015.

  1. Bunky

    Bunky Supporting Member

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    I've got a big slab of pig belly. I don't own a smoker. I'm thinking brown sugar and pepper/salt? Any tips for how to do this, cooking times? Roasting pan with water in bottom? covered? any suggestions?
     
  2. mge80

    mge80 Member

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    Pork bellies are used to make bacon, which you might find in a bacon and lettuce and tomato sandwich.
     
  3. TwoTubMan

    TwoTubMan Member

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  4. Hanglow

    Hanglow Member

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    Probably the single greatest use of a gif I have ever seen on this forum.

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  5. Boobala

    Boobala Member

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  6. jhc

    jhc Senior Member

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    Bunky, the "standard" way to do this is by braising it. I don't have a recipe that I've done, but google "braised pork belly" and you'll find a ton if them. Just look for one that uses flavors you enjoy.

    should clarify: "crackling" is what you make from the skin, assuming it's still on your belly. My post is about what to do with the rest of the belly
     
  7. VCuomo

    VCuomo Member

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  8. VCuomo

    VCuomo Member

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  9. Cornbread

    Cornbread Silver Supporting Member

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  10. longshoes

    longshoes Member

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    trading places? LoL
     
  11. mge80

    mge80 Member

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    I posted a Trading Places reference in that one, as well...


     
  12. Bunky

    Bunky Supporting Member

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    How perceptive of you Sherlock
     
  13. VCuomo

    VCuomo Member

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    Thank you, Watson. I do know my pork belly threads! :)

    So have you found a recipe that you want to try?
     
  14. Bunky

    Bunky Supporting Member

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    well there is one i found that uses brown sugar, but it calls for a smoker which i don't have.

    i might just boil the fat side in some salty water for a bit and then put it in the oven til it looks caramelized on the outside.
     
  15. VCuomo

    VCuomo Member

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  16. TwoTubMan

    TwoTubMan Member

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  17. grill

    grill Member

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    i just marinate it with some herbs and wine (i use chinese wine, it's like marsala and maderia) touch of olive oil.

    portion it first, sorry.

    we only have a toaster oven here but it works great.

    throw it all in the oven pan. add water until just below the fat layer.

    i cook it at about 160c, maybe 300-325f.

    for an hour or so. keep an eye on it, make sure it doesn't dry up.

    skin will be crispy and meat tender, use the drippings for au jus.

    i just did 14 portions for a dinner party thurs.

    will need a steak knife for the crispy skin.

    :drink
     
  18. Bunky

    Bunky Supporting Member

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