Was gonna smoke porterhouse pork chops tomorrow, but pork belly isn't easy to find here. However, I was a little disappointed to see the nearly 5 lb pack had been cut down into 7-8 oz strips. Imagine the thickest bacon slice you've ever seen. I want to do something in the PBC with them tomorrow, but I'm not sure what. I think they are too thin to hang. I have an extra aluminum pan from when I made my chuckie burnt ends. Any thoughts are as always appreciated.
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Pork belly burnt ends -
I ran into the same thing at Costco a few days ago--chunks of belly maybe an inch thick. I caught the attention of one of the butchers and he brought out quite a few whole bellies. So, ask 'em before you assume they don't have whole bellies.
Thanks to me asking, I now have two 3-pound slabs of Meathead's bacon, one 2-pound slab of Ruhlman's pancetta and a half pound of salt pork curing in the fridge. Ain't never done otherwise with pork belly. Maybe I'm missing out.Comment
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Yep, pork belly burnt ends. That is what I use them for when someone buys those instead of the whole belly. You don't get the really nice even squares, but it works.
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I will advise you to NOT cook those puppies on a gas grill with direct heat. Ask me how I know? Only time I've ever had to use a fire extinguisher - and this was with Grillgrates on the gasser, haha.
My Costco had the full pork bellies alongside that cut up stuff you got. I've got an 11 pound slab curing for bacon right now, and will smoke it Friday.Comment
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My Costco had the full slabs right next to the strips as well. Half of it is curing for bacon, the other half is being smoked today for pork belly tacos.
I once had a smoked, seared cube of pork belly as an appetizer at a high end restaurant. It melted in my mouth and was simply amazing!Comment
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The misses is very curious about the taco idea. What's your recipe look like? -
Pork belly, rubbed and smoked @230 until nice mahogany color. Wrap, add liquid (I used bitter orange juice this time), and continue @230 until 195 internal temp. Rest, pull. Soft corn tortillas (charred on the grill), crema, pico de gallo, light application of fresh lemon juice, cotija cheese and thin sliced jalapenos. -
VideoWolf88 If you are looking for the kimchi recipe, google on the interwebs Maangchi cubed radish recipe. I have made this and a few other kimchi recipes from her and they are amazing! Topped on a pork belly taco or bulgolgi beef is to die for! The flavor combination you get from everything is amazing.
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I would consider braising it and doing a white been cassoulet, cuban style. If you have the time.Last edited by grantgallagher; July 4, 2018, 07:14 AM.Comment
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SRF sent me a 14lb Kurbota pork belly when I was supposed to get a 5 to 6lb belly. So I've been researching pork belly recipes. Chef Tom at The Sauce has several great recipes that are well designed and on video. Do a Duck Duck Go (not Google) search and you will get plenty ideas to work from. Too bad they sliced it like they did that certainly pushes you into burnt ends. Not that there is anything wrong with that!
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Dang! This just showed up in my inbox! Just what you ordered!
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Chicharrones, of course! Great in sandwiches! https://www.seriouseats.com/recipes/...es-recipe.htmlComment
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Ended up making pork belly BLT's. Coated the strips in Dijon mustard, brown sugar, salt, and pepper and put them on the PBC for just over 2 1/2 hours.Attached FilesComment
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My local Costco had some real nice meaty one's cut into ~ 1 1/2 thick slices. I cured em (Maple cure) smoked em and cut each one into 1/3 slices after a night in the fridge to firm them up. Glad I have a very sharp Japanese knife.
Ahh, thick cut homemade bacon...Comment
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Smoked pork belly burnt ends Banh Mi sandwiches https://amazingribs.com/tested-recip...-bánh-mìComment
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Plait it or make belly burnt ends if big enough.Comment
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