Let me start this off with that my first pork belly was done Steve Raichlen style and for a meal - I found it to be rech. It was like bacon on crack. So that's how I treated it and used in other recipes. A week or so ago I picked up a 8lb pork belly from Costco and decide to cook it two ways. Original SR style up to 160 degrees and then do Meathead's basic bacon recipe to 150 degrees.
Here's where it get's weird. It has a chew on BOTH of them. And it wasn't as addictive. So my question to you fine folks - have you found not all pork belly is the same? This Costco pork belly seems closer to ham than that super rich first two experiences with pork belly.
Here's where it get's weird. It has a chew on BOTH of them. And it wasn't as addictive. So my question to you fine folks - have you found not all pork belly is the same? This Costco pork belly seems closer to ham than that super rich first two experiences with pork belly.
Comment