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Where to buy pork belly in the Triangle

  • b

Have a couple of prok beely based dishes I'd like to try but I don't know where to go to buy it. I remember seeing it at Grand Asia market in Cary but are there any other places, preferably closer to me in Chapel Hill or Durham?

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  1. Ask Cliff. I'm sure he can get it.

    1. I've bought it at Compare Foods.

      1. I believe that Cane Creek Farms sells belly. GIve them a call and see about picking up an order at the Carrboro Farmer's Market.

        2 Replies
        1. re: Tom from Raleigh

          I've bought it at compare and at Food World in Durham. Compare sells it sliced pretty much all the time, but sometimes they are out of the whole belly. I have foodworld cut it to the size I need. They are very helpful.

          1. re: chops

            Thanks everyone. I'll try Compare first since it's near Duke-- and I can hit Los Comales for some tacos while I'm at it.

        2. The Korean market next to Vit Goal Tofu at the intersection of 54 and 55 almost always has it. Look in the freezer section, they keep a lot of their meats frozen.

          1. Any decent-sized asian grocery store (Chinese, Korean) has pork belly, usually sliced.

            1. Try my friends at Fickle Creek Farm:

              http://www.localharvest.org/farms/M7567

              They are at Durham and Hillsborough's Farmer's Markets. Often have fresh chicken and pork, sometimes (this week, I think) fresh lamb. Can't beat them for freshness, taste, and really nice people.

              1. So, bbqme, what sort of dishes do you have in mind? I've had pork belly in restaurants before, but wouldn't know what to do with it at home.

                3 Replies
                1. re: Tom from Raleigh

                  There's a wealth of things you can do. I like to braise pork belly in Dr. Pepper. I also do a five-spice braise. You can also slow-roast or cook it sous vide. Make a jus out of the cooking liquid, then plate with some sweet potato puree or foam.

                  1. re: Tom from Raleigh

                    Emril has a recipe on the Food Network's website I'd like to try. Also, I'm thinking that it would be good cut into cubes for like a casoulet.

                    1. re: bbqme

                      I made the Tom Collichio recipe from the Chow recipes section ("braised fresh bacon") with a Cane Creek belly and it came out very well. There is something intrinsically pleasing about the crunchy-fatty-meaty-fatty-meaty in each bite.

                      I'm going to chop and fry the leftover belly to spike a simple risotto for dinner tonight