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Pot Roast Bacon / Pork Belly Question

SocksManly Jan 27, 2008 03:09 PM

I'm making a braised potroast called "Christmas Etoufee" (I think, the recipe says it's the mother of all pot roasts, takes a few days for all the steps) and it calls for a pigs foot, a beef chuck roast, and a 1/2 pound of slab bacon..

I went to the asian grocery store here and got everything I need, but I bought "pork belly" thinking it was slab bacon.. wrong right? Pretty sure this is the non-smoked version?

Also they would only sell me the pieces they had, so I bought like 2.3lbs worth.. I'm guessing I should go tomorrow and buy the proper bacon?

What else can I do with this slab of pork belly?

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  1. g
    gabby29 RE: SocksManly Jan 27, 2008 03:20 PM

    All About Braising has a wonderful recipe using pork belly that is prepared slowly. If you don't have access to the book I can find the recipe or paraphrase it if you'd like.

    2 Replies
    1. re: gabby29
      SocksManly RE: gabby29 Jan 27, 2008 04:09 PM

      That's funny! The recipe I'm using comes from this book. :) I'll look for a pork belly recipe in it, I never thought to look in the same book... ;)

      1. re: SocksManly
        gabby29 RE: SocksManly Jan 28, 2008 04:11 AM

        Check the CH board. Others have posted comments about the pork belly recipe and gave it high marks.

    2. paulj RE: SocksManly Jan 27, 2008 04:32 PM

      What would bacon add that this pork belly does not? Salt? yes, but you can adjust the salt yourself. Smokiness? May be that's intended,maybe not. I just made a French style dish of 'salt pork with lentils', using a slab of picnic ham (fresh) that I dry salted for 2 days, in effect a meaty version of salt pork (see thread on general topics).

      Is the bacon cooked as a slab or is it sliced or diced? Diced it adds fat and flavor (if cured). If kept whole, it is meant to be served whole in all its fatty goodness.

      I'd suggest cutting off a chunk and using it in your potroast. Then consider salting (dry or wet) the rest.


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