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Pork Belly-Any suggestions?

c
Coribdx Apr 25, 2013 02:52 PM

I just picked up a whole pork belly from Surfas Culinary District. I've never cooked with it before. Does anyone out there have a tried and true recipe that they would share with me?

  1. f
    fourunder Apr 25, 2013 03:20 PM

    I enjoy these two....

    http://www.youtube.com/watch?v=4h_rVo8EYFg

    http://www.saveur.com/gallery/Crispy-...

    1. The Professor Apr 25, 2013 03:22 PM

      If you're into Asian food, google for 'Chairman Mao's Pork'...it is one delicious dish!

      While we're in Asian mode, it should also be mentioned that pork belly also makes the very best and most succulent "Twice Cooked Pork"

      3 Replies
      1. re: The Professor
        c
        Coribdx Apr 25, 2013 03:47 PM

        Thank you I do like Asian food! Being in So. California is like the melting pot of cuisines. So that being said I like just about everything.

        1. re: Coribdx
          emily Apr 26, 2013 09:56 AM

          Fuchsia Dunlop has a number of delicious pork belly recipes, including Chairman Mao's braised pork belly.

          1. re: emily
            hotoynoodle Apr 26, 2013 10:32 AM

            ruhlman has a confit of pork belly which is out of this world, but takes a few days.

            my usual is to slice some big onions into rings and layer those in a baking dish. rest the belly on top of the onions, fill the pan, not quite to the meat's level, with boiling water. place pan is 350 degree for about an hour. lower heat to 250 and finish cooking.

            when cooked through, remove the onions, reduce the cooking liquid and finish that with a bit of mustard, keeping the onions as a garnish for the meat. peel off the rind, (if you have it) and run the fatty parts under the broiler to crisp.

      2. j
        joonjoon Apr 26, 2013 04:57 PM

        Salt pork belly overnight.
        Cook in 200 degree oven until tender. 3-5 hours should do it.
        Wrap in plastic and chill in fridge for a few hours.
        Slice into pieces. Pan fry one side until crispy.

        Serve with kimchi and rice.

        2 Replies
        1. re: joonjoon
          The Professor Apr 26, 2013 05:00 PM

          Great suggestion.
          And it's delicious even without the pan frying.

          1. re: joonjoon
            g
            gordeaux Apr 27, 2013 05:52 AM

            LOL - joonjoon -
            I saw the thread title, and before I even opened it up, I was thinking, "this person needs kimchi and rice." I'd work in some sesame oil, ponzu, and maybe something with a little bit of a sweet component as well, but for me, pork belly, kimchi, and rice is ambrosia.

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