Pork belly

Ribs, butts, chops, any pork recipes.

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Txdragon
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Re: Pork belly

Postby Txdragon » Thu Aug 18, 2016 4:04 pm

Reading further into the thread, I realize I may not have properly answered the question :laughing7: :laughing7:

There are many ways to cook pork belly that I never, EVER knew about. Until about 2 years ago, all I knew about pork belly was bacon. I had no idea it was used as the star in so many dishes. I got to doing more research lately and will be trying out some po'k belly po' boys. (little play on words there 8) )
I figure I will smoke it like I would a brisket and see how it turns out. Once done, I will cool it with a rest then slice it thick and crisp up the skin in the iron skillet and drop it on a hoagie roll with some to-be-determined veggies.
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Re: Pork belly

Postby jmcrig » Thu Aug 18, 2016 6:20 pm

Txdragon wrote:Reading further into the thread, I realize I may not have properly answered the question :laughing7: :laughing7:

There are many ways to cook pork belly that I never, EVER knew about. Until about 2 years ago, all I knew about pork belly was bacon. I had no idea it was used as the star in so many dishes. I got to doing more research lately and will be trying out some po'k belly po' boys. (little play on words there 8) )
I figure I will smoke it like I would a brisket and see how it turns out. Once done, I will cool it with a rest then slice it thick and crisp up the skin in the iron skillet and drop it on a hoagie roll with some to-be-determined veggies.


Smoking it like you would a brisket is great. But you'll have to watch it, you take it up to 200+ degrees, you may render out too much of the fat. I like between 170 and 180 for mine.
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Re: Pork belly

Postby Russ » Sat Aug 20, 2016 5:47 pm

image.jpg


This is what my pork belly ended up like. Melted in the mouth, served with side apple sauce, sautéed cabbage and leek, green beans, mini roast tatters, pumpkin n parsnip. My wife's Besty and her hubby said it was the best they ever had. Baileys cheesecake for dessert. We had a French merlot with the pork.

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Re: Pork belly

Postby OldUsedParts » Sat Aug 20, 2016 6:13 pm

:tup: by jove me thinks he's got it :cheers:
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Re: Pork belly

Postby Russ » Sat Aug 20, 2016 6:25 pm

Nice crispy crackling was a bonus , meat melted in the mouth, just fell apart. I'm gunna be doing this again.....real soon.

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Re: Pork belly

Postby Russ » Sat Aug 20, 2016 6:29 pm

Pic of leftovers for my daughter to have for her lunch tomorrow.

image.jpg


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Re: Pork belly

Postby OldUsedParts » Sat Aug 20, 2016 6:34 pm

one lucky Daughter :tup:
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Re: Pork belly

Postby Russ » Sat Aug 20, 2016 6:37 pm

Lol, she's also my harshest critic, she is also a very very good cook, but then she's been taught by the best,lol. She does more baking than I do. I'm making her scotch eggs later in the week.

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Re: Pork belly

Postby Txdragon » Mon Aug 29, 2016 8:49 pm

That belly looks like it turned out better than mine did! :laughing7: I see you made mention of scotch eggs.. I think I speak for many others as well; we need a write-up on this one! I needs to learn how to make em!
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Re: Pork belly

Postby Russ » Mon Aug 29, 2016 9:08 pm

Maybe in 2 or3 weeks I might be ready to cook the Texas way. Btw we had pork belly my way on Sunday , it's the first time my kids have had me cook it. They all raved how good it was, served 6 adults and the 4 grandys had chicken. Crackling was beautiful.

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Re: Pork belly

Postby Russ » Mon Aug 29, 2016 9:10 pm

Tax dragon the egg recipe is over in the beef section I think ??

They are good!!!

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Re: Pork belly

Postby Finatic » Tue Aug 30, 2016 7:05 am

That's good medicine right there! :salut:

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