Pork Belly, Puerto Rican Style
I am using the how to cook everything recipe, something like...
but also the "pork rules" from the Saveur article with the pork belly recipe. .
Although my family has no problem with ice cream, Mrs. Fields cookies, and croissant, they will not tolerate fatty meat. So for the new years, I am making a brined pork loin for them, and trying to use a pork belly as a substitute for the shoulder I grew up with. I know it will be even MORE fatty. Poor me!
Interesting link about wet marinade and chicharron.
Has anybody tried this? Any suggestions?
I've used the Saveur recipe with great success.....
I suggest you use this though, as it's a bit more comprehensive in detail with pictures.
I'll be planning ti make a Porchetta very soon with a Pork Belly wrapped around meat. I have not decided if I will use a Pork Butt or Tenderloins.....in the past I have wrapped Whole loins, but this time I want more moist meat.
I am also considering using a traditional Italian inspired roast, or Chinese Barbecue seasonings.