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Pork Belly - best recipes

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  • abscam
    Former Member
    • Mar 2015
    • 41
    • Walnut Creek, CA

    Pork Belly - best recipes

    Other than the MH PB Salad, what are your favorite recipes and preparation? (On sale at NorCal COSTCOs July 2015) Go!
  • jrobertson50
    Charter Member
    • Jul 2014
    • 120

    #2
    BACON!! is there any other options?

    Comment

    • Ernest
      Founding Member
      • Jul 2014
      • 3255
      • Dallas, Texas
      • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

      #3
      Spicy Caramel pork belly.
      Slow cook it for hours or sous vide. Let it sit in the refrigerator overnight.
      Sear and briefly simmer in an Asian caramel sauce made with vietnamese fish sauce, brown sugar, thai chilis, a bunch of thinly sliced garlic and rice wine vinegar.
      My apologies for not having a proper recipe, I just mix the sauce ingredients, taste and adjust on the fly.



      Or do a sous vide porchetta



      or Charroasted porchetta

      Rub it with italian herbs, lemon zest, some heat, salt and pepper,



      Tie it and roast.






      Slice and make killer sammiches

      Comment


      • bbqoaf
        bbqoaf commented
        Editing a comment
        Asian caramel pork belly.............. you sir are a genius!
    • oldsteve
      Former Member
      • Oct 2014
      • 190
      • Citrus Heights, CA

      #4
      I just bought (2) pork bellies at the Roseville, CA Costco this morning @ 2.29/lb.. Almost forgot the maple syrup. Naturally I'm making bacon.

      Comment

      • DeusDingo
        Founding Member
        • Jul 2014
        • 1141
        • Madison, WI
        • Weber Q320 grill
          Masterbuilt Propane Smoker
          Maverick and thermo Pen thermometers

        #5
        if i ever win the lottery Ernest is going to be my chef

        Comment


        • Ernest
          Ernest commented
          Editing a comment
          LOL!!! Free lodging?

        • DeusDingo
          DeusDingo commented
          Editing a comment
          whatever you need chef. lodging, booze, ninja swords...
      • Ernest
        Founding Member
        • Jul 2014
        • 3255
        • Dallas, Texas
        • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

        #6
        I might have to pass by Costco, did they just start carrying pork belly?

        Comment

        • Greasy
          Charter Member
          • Jun 2015
          • 189
          • Oahu
          • Traeger Pro 22
            18.5 WSM
            Weber Kettle with SNS
            Weber Genesis
            Weber Smokey Joe

          #7
          It's been out here for at least 3 months but we pay $2.99/lb because we're special.

          Comment

          • oldsteve
            Former Member
            • Oct 2014
            • 190
            • Citrus Heights, CA

            #8
            Sorry Ernest, I didn't see your question about pork belly availability at Costco. Out of (5) Costco's in my area, only (2) carry it on a regular basis. I called a couple different ones and found the nearest one that had it in stock. They even told me how many they had at the time I called (25). It definitely saves a wasted trip.

            Comment

            • Brian/S
              Charter Member
              • Jun 2015
              • 65
              • GRILLS

                Webber 22" Performer Platinum
                Webber 22" Smokey Mountain
                Old Webber Original "18
                Old Webber Smokey Joe
                Old Brinkmann Smoke'N Grill
                Tuscan Grill

                ACCESSORIES

                ThermoWorks ThermaQ
                ThermaPens

              #9
              There are so many options to this cut of pork… and I love cooking with it. My way is very simple, and it allows me to use it in many different recipes…. mostly I use it in salads, tacos, oriental dishes, sandwiches, or just plain. It’s a regular staple around my house, and like I said… you can use it in just about anything that calls for pork. It’s such a cheap cut of meat, that most oriental restaurants use it in just about all of their dishes that call for pork.

              10-12lb belly
              Your choice dry-rub

              I let it sit at room temp for about an hour coated with my choice of dry-rub.
              Set up my smoker for 210-225 cooking temp.
              Fatty side up, and I smoke for about 6 hours before I test it.
              The fat should be like gelatin when you poke your finger in it.
              The meat will come apart very easily.
              The bark should be crisp… of course!
              Internal temp should be 175-180.
              Can take up to 8-10 hours.

              I think it’s best served right away after resting for about 15-20 minutes but, I have done very well with left-overs if they are stored properly.


              Comment

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