Recipes for Pork Belly

[Blackshirt BBQ]

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??

[CaptainMike]

Burnt ends and bahn mi come to mind.

[ecowper]

Bahn Mi absolutely

https://amazingribs.com/tested-recipes/pork-chops-pulled-pork-ham-and-more-pork-recipes/smoked-pork-belly-burnt-ends-b%C3%A1nh-m%C3%AC

Also there is this

https://www.lacrema.com/red-wine-caramelized-pork-belly/

[ecowper]

Or this for traditional crispy pork belly appetizers

https://www.allrecipes.com/recipe/240136/crispy-pork-belly/

I think you could do the roasting bit by smoking on the pellet grill and then follow this recipe from there on

[Attjack]

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.

[RobertC]

I made Shanghaiese red-cooked pork belly a couple of nights ago.

https://www.google.com/search?q=red-cooked+pork+belly

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.

[Blackshirt BBQ]

All great ideas! Thanks guys. I’ll post some photos of the final decision. I think I’ll take a little of everything. I’ve got a plan.

[RustyHaines]

A plan is a good thing to have . . . . so is good bourbon for when the plan does or does not work.

[Blackshirt BBQ]

I’m making the Hot Southern Comfort Cider as well. Haha

[Spinaker]

Rub it down and smoke it. Almost nothing better.

[Blackshirt BBQ]

That’s about it!

[allsid]

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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[Bighorn Dave]

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.

http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/

[Blackshirt BBQ]

That’s funny! That’s the recipe I actually used last night! They have some great recipes!