I just picked up a 4lb pork belly from the butcher. I want to cook it, but I don’t want to make bacon out of it. And I don’t have a Sous-vide machine. What is the best way to cook this??
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Light My (Hasty Bake) Fire
Eric
Bahn Mi absolutely
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.
Also there is this
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Founding Member
- Jul 2014
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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"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Or this for traditional crispy pork belly appetizers
I think you could do the roasting bit by smoking on the pellet grill and then follow this recipe from there on
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I've don't burnt ends and bacon. Delicious. I also just smoked one once and that was a fatty piece of meat. I had to cut it up and fry it down. I think I made fried rice with some of it.
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I made Shanghaiese red-cooked pork belly a couple of nights ago.
I blanched the bellies in salted water for 10 minutes, then rinsed to make the final sauce clearer.
Brown sugar, ginger, star anise, whole cloves, garlic, soy sauce, Shaoxing wine, pepper flakes, and some black vinegar.
After blanching, I cut the bellies into large cubes. I heated a bit of oil in the bottom of a pressure cooker, then lightly browned the bellies, then removed them temporarily to a plate, then added the brown sugar until it melted. Added the other ingredients, then put the bellies back. Added about a 1-1/2 cups of water, then sealed the cooker and brought it up to pressure. 25 minutes, then slow release.Last edited by RobertC; November 21, 2018, 02:37 PM.
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A plan is a good thing to have . . . . so is good bourbon for when the plan does or does not work.
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I’m making the Hot Southern Comfort Cider as well. HahaLast edited by Blackshirt BBQ; November 21, 2018, 05:01 PM.
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I've failed at pork belly a few times. However in Vegas recently I had some amazing kebabs at an Asian restaurant. I asked how they did them and they said, quick fry, 4-hour braise, then grill. A similar method when I had the best pork belly I have tried at HooDoo Brown BBQ in NY but they finish fry if memory serves. I will definitely be trying the braise then grill method soon- Attached are some pics from HooDoo Brown.
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Here is another recipe that I have tried and it was simply awesome. That was from those that sampled it and not just my impression. Certainly worthy of your consideration.
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