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Thanksgiving pork belly

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  • Max Good
    replied
    We made Pork Belly Porchetta. Highly recommenced!
    The quintessential taste of Italy is not pasta, not pizza, not Barolo, and not olive oil. It is porchetta, a rich, fatty, herby, crazy fragrant, crazy good, boneless pork roast swaddled in incredibly crunchy pork cracklins, sliced, and served on a rustic bun.

    Leave a comment:


  • AmosMoses01
    started a topic Thanksgiving pork belly

    Thanksgiving pork belly

    Hi y'all, I pray everyone has had a great Thanksgiving! Today we went to have Thanksgiving dinner at our son-in-law's parents' house. They did turkey, so we brought pork. 😃

    I figured pork belly burnt ends would be good, provided I kept it in the normal vein of the day... That, to me, meant not going totally BBQ as usual, but spicing/herbing like a Thanksgiving stuffing would have. So, instead of pork rub using MMD, I coated the belly cubes in onion powder, garlic powder and salt, along with white pepper.

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    After 2 hours at 325 (using hickory pellets), into the aluminum pan they went, along with the seasonings I'd use for a stuffing base - onion, celery, garlic, rosemary, thyme and parsley, along with some coarse black pepper, sauteed in butter and olive oil and with a half cup of chicken stock.

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    Ran covered in foil for two more hours, and packed up to head to the dinner. The vegetables all cooked down and caramelized wonderfully!

    Pork belly this way was a great balance with the turkey. My taste buds and nose still aren't working 100 percent yet, so I can't say my call that it needed more pepper was accurate, but the family all seemed to enjoy it. 😃

    Happy Thanksgiving y'all!


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