Pork Belly

   #1  

rumble phish

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I've tried it before, but never cooked any. Not talking about bacon. Just plain, very thick sliced, uncured pork belly. Picked some up at the local Costco and tried a couple of variations. Used my standard, homemade pulled pork rub on it the first time. Turned out extremely well. Sweet and a little savory, with plenty of sticky brown sugar. Worked great as bite-size appetizers. Today, I laid some out on a broiling pan and sprinkled with kosher salt (generously), fresh-ground tri-color pepper (generously), a little Cayenne pepper, Cumin, and just a sprinkle of light brown sugar. put it in the oven at 350 degree @ 20 minutes per side, took them out and dumped the rendered fat into a large, deep fry pan and cooked them until just crispy. This batch was amazingly good. Sliced a couple of pieces up into bite size chunks and served it on a bed of freshly cooked sticky white rice with a little pat of butter and a couple of dashes of soy sauce.


Do any of you guys have good pork belly recipes?
 
   #3  

gobrian77

Quod Erat Demonstrandum
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All the parts of the pig are big here- at some markets, you can find enough stuff to sew a pig back together and bring it to life with some electricity.:lol:

My wife basically makes her own bacon out of pork belly- there are likely a load of recipes on Thai cooking sites that you can look into.
 
   #4  

BigHock

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Again... Just wait until LS sees this. Recipe swapping??? :chef: Poor pigs have no idea how delicious they are.
 
   #5  

maui

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holy heart attack, that sounds good, some toasted sour dough bread, sandwich time....
 
   #6  

A23

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Vincent Want some bacon?
Jules No man, I don't eat pork.
Vincent Are you Jewish?
Jules Nah, I ain't Jewish, I just don't dig on swine, that's all.
Vincent Why not?
Jules Pigs are filthy animals. I don't eat filthy animals.
Vincent Yeah, but bacon tastes good. Pork chops taste good.
Jules Hey, sewer rat may taste like pumpkin pie, but I'd never know 'cause I wouldn't eat the filthy motherfucker. Pigs sleep and root in shit. That's a filthy animal. I ain't eatin' nothing that ain't got sense enough to disregard its own feces.
Vincent How about a dog? Dog eats its own feces.
Jules I don't eat dog either.
Vincent Yeah, but do you consider a dog to be a filthy animal?
Jules I wouldn't go so far as to call a dog filthy, but they're definitely dirty. A dog's got personality. Personality goes a long way.
Vincent Ah, so by that rationale, if a pig had a better personality, he would cease to be a filthy animal. Is that true?
Jules Well, we'd have to be talkin' about one charming motherfucking pig. I mean, he'd have to be ten times more charming than that Arnold on Green Acres, you know what I'm saying?
 
   #7  

CZLoco

artist formerly known as quad destroyer and...
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Is pork belly kind of like pork rinds?

I'm on the lookout for some tasty spicy pork rinds.
 
   #8  
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We process almost 1500 sows a day. The lines I am responsible for put out almost 100,000 pounds of sausage a shift. Our plant puts out 250,000 pounds a day plus the meat we send elsewhere. The bellies get ground into the mix.
 
   #10  

Hapo

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We process almost 1500 sows a day. The lines I am responsible for put out almost 100,000 pounds of sausage a shift. Our plant puts out 250,000 pounds a day plus the meat we send elsewhere. The bellies get ground into the mix.
...do you ever eat sausage...???...
 
   #11  

Stetson

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A buddy of mine married a girl when he was in the Philippines and brought her home. Pork belly is kind of hard to find around here. I don't recall ever seeing it in the grocery store. I've picked it up for her a couple times, because my warehouse is near a custom butcher shop. She makes it cut into little pieces and fried, I think.

Can't remember what she called it, but it's like crack. I must have eaten a pound the first time I had it, and it was just an appetizer. I got the impression it was a standard Fillipino snack. I think my sister has the recipe, I'll ask her. I remember thinking, as I was eating it, "This is terrible for me, but I don't give a fuck."
 
   #13  
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...do you ever eat sausage...???...
Yes I do.

We have USDA inspectors on site whenever we are harvesting and they run a tight ship. USDA makes random inspections in production, and I have seen them walk in as late as 1 am. USDA carries a big hammer and are not the least bit afraid to use it.

We had a floor supervisor get in a dick swinging contest with an inspector over something very minor. We ended up shut down for 3 days and the supervisor lost his job. The USDA will always win.
 
   #15  

Hapo

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...if you brown that a little more properly and get some more of the fat rendered it would be even better...

...looks like you even managed to scorch it a bit and still have it come out somewhat under done...lazy limey lout...
 
   #17  

Mr Lucky

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None of your fucking business...
...if you brown that a little more properly and get some more of the fat rendered it would be even better...

...looks like you even managed to scorch it a bit and still have it come out somewhat under done...lazy limey lout...
None of it was scorched. Fat was rendered. Was liquid under the crackling. I would have sent you some but I ate it all...
 
   #18  

BigGar

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I find that whatever I do with it, I prefer it cooked far longer than most recipes call for
 
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