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Bone-In, Skin-On Pork Belly . . . Trying Something Different.

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    Bone-In, Skin-On Pork Belly . . . Trying Something Different.

    I've been intrigued with trying bone-in skin-on belly for some time, but found it difficult to find a source. Finally hooked up with a small whole animal butcher called Orlando Meats. They break down locally sourced Berkshire hogs, so they butchered the loin section to my request. Ended up with a 9 bone section at a little over 14 pounds:

    Click image for larger version

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    I sectioned it into 3-3bone pieces planning on trying 3 different cooking methods:

    Click image for larger version

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    For the first cook, I wanted just salted, otherwise plain pork to allow checking out the flavor of the meat itself.

    Rotisserie barbecued the first piece last Tuesday, it was excellent. Just my daughter and I, and neither of us could manage to eat a whole one bone serving, it's incredibly rich.

    Anyway, I tried my hand at putting together a video of the cook:



    The next thing we'll try is some kind of Char Sui recipe, and no idea on the third.

    #2
    What an interesting cook. Keep it coming so we can all enjoy and learn.

    Comment


      #3
      Wonderful. I clicked on the "Stalker" button as well.

      Comment


        #4
        Very nice. I too will be lurking around watching this.

        Comment


          #5
          Nice! Looking forward to the next installment.

          Sweaty Paul

          Comment


            #6
            Great cook and a terrific video!

            Comment


              #7
              Beautiful piece of meat.

              Comment


                #8
                I've been meaning to check out Orlando Mears for a while.

                Comment


                  #9
                  Seen pork ribs cut like this before? My pork provider has been experimenting lately. Also does a pork tomohawk.
                  Attached Files

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                  • johnec00
                    johnec00 commented
                    Editing a comment
                    Can't tell from the picture, how wide are those cut. Kind of like flanken cut beef ribs used in Asian cookery?

                  • Ahumadora
                    Ahumadora commented
                    Editing a comment
                    proabbly about 35mm (1 1/2") thick. Perfect for grilling

                  #10
                  Bacon on the bone!

                  Comment


                    #11
                    Lookin good!

                    Comment


                      #12
                      Different and very interesting. Thanks for posting.

                      Comment


                        #13
                        Wow! Gonna have to try this!

                        Comment


                          #14
                          Pork belly, what's not to love.

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                            #15
                            @johnec00 Great video. Thanks.
                            Daniel

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