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Pork Belly, Puerto Rican Style

Shrinkrap Dec 30, 2012 06:49 PM

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?

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    fourunder RE: Shrinkrap Dec 30, 2012 08:09 PM

    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.

    1 Reply
    1. re: fourunder
      Shrinkrap RE: fourunder Dec 30, 2012 08:39 PM

      Thank you! I have done the Savour recipe before (twice) too. The marinade is different though, and I'm not sure how the skin will fare.

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