What to do with fresh side of pork (besides bacon)?
Hi all,
The fridge went out this week and the meat is defrosting. I have a 3.2 lb fresh side of pork that I was planning for bacon, but those hopes are now dashed as I can't cure it for 3 days in the fridge.
I'm thinking about smoking the fresh side with a Memphis Dust rub, then I guess slicing it up?
This rich and flavor packed tested recipe for our smoked pork belly version of the classic Vietnamese banh mì sandwich is sure to make your knees buckle. The recipe hits all the right notes for a perfect banh mì, including succulent BBQ pork belly burnt ends, spicy jalapeños, savory mayo, and tangy pickled veggies.
Howdy all,
Thanks for the great suggestions and welcome, I missed some of the later recommendations, I can't wait to try them!
I made the Bahn Mi recipe from this website. A few photos below.
I made an unjustified assumption that it would be forgiving of time and temp like a butt. But it wasn't. What did me in was leaving it covered in the roasting pan a little too long (no, probably a lot too long). Some of the meat got dry, but as long as you get a piece of fat with it, it works out just fine.
My wife has celiac, so no buns here. We've got cukes and squash coming out the yingyang, so we served it with an asian-inspired cuke salad and grilled squash, onions, peppers.
Thanks, and looking forward to posting more often!
Chuck
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Man, that plate looks awesome ..... great idea .... I guess next time I buy a belly, I’ll use some of it for Banh Mi pork belly instead of bacon. Probably be a great appetizer at a BBQ
Great idea. Slice up a cuke, slice a piece of pork on top, top it with the pickles. Yum. I'm not usually a big fan of brown spices, but the Five Spice Powder is great.
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