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Jul 20, 2010 11:48 AM

Pork Belly in Orlando...

They now sell pork belly at some Publix down here, and I've ordered the full 13 lb slab as I was looking for much thicker pieces than the way the normally slice it. However, I found that it was mostly fat and not a lot of meat, as I think they intend it to be used more for bacon than anything else.

Does anyone know where in Orlando I can get some good fresh pork belly? Looking to make some ramen and pork buns from my Momofuku cookbook, and don't want to go through all the effort and not have the best pork belly to go with it.

Thanks in advance...

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  1. After trying and loving the Momofuku pork buns on my NYC honeymoon, I bought some pork belly at Super Oriental Market at 2100 E. Colonial Drive. However, it has been in my freezer for a while now, since I have been nervous about cooking it, and i probably bought the wrong size pieces. You can probably check the place out and tell them exactly what size pieces you want.

    3 Replies
    1. re: Big Bad Voodoo Lou

      Funny enough I was going to stop by there and check. Don't be scared about cooking it, it just needs to be a whole piece and not sliced. If you have a pan that's just about the same size, that's perfect. You bake it, let it cool and refrigerate, slice, and reheat either in a pan or on the grill. So easy and delicious.

      Now the buns on the other hand are a pain in the butt. Then again I love to cook and hate baking, so that might be why I don't care for the process.

      1. re: Corporate_40

        Unfortunately I bought sliced belly, not knowing any better. Haven't figured out what to do with it yet.

        Super Oriental Market MIGHT have the right kind of buns in their frozen case, but I've looked in passing and couldn't find them. Unfortunately it's hard to get English-speaking help there, so I often wander around the store looking lost and confused.

        1. re: Big Bad Voodoo Lou

          I know what you mean. When I can, I go to the Korean market near Edgewater and Lee Rd. Not as much stuff, but they speak English and can help you out. Plus they have the Korean fermented bean sauces/pastes I use a lot, and great homemade kimchi there.

          As far as the pork belly, cut them in to lardons, cook them up in a skillet, and put them in a salad or some pasta. You'll get A LOT of fat rendered off, so be sure to save it (strain it first) and use it another time.