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