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skin-on pork belly?

I'd like to make a porchetta for thanksgiving- but I'm having trouble finding a butcher or meat market that sells pork belly with the skin still on.... anyone have any tips?

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  1. sun foods on University I think

    1. Shuang Hur (Nicollet and 27th) sells it. I buy it regularly because I make my own bacon.

      But their belly isn't always the freshest. You might call and ask when it's delivered, but the level of service there isn't, well, the best.

      1. Como Meat in Hmongtown International Marketplace (towards the back of the building on the right as you enter) should have it, and their products usually seem quite fresh. They've been very friendly and helpful any time I've interacted with them. Pick up some sausages while you're there.

        Low-activity facebook site, but the basic info is there:
        https://www.facebook.com/ComoMeat

        1. Thanks for the tips everyone- I tried Shuang Hur on University and was able to get a 6lb slab of belly with the rind. Browned and crackling Thanksgiving porchetta, here I come!

          3 Replies
          1. re: lilips

            Maybe you'd like to share how you do that. :-)

            1. re: shoo bee doo

              That sounds like a delicious thing to know how to do -- lilips, can you post the info on the Home Cooking board and link to it from here so that cooks from everywhere will get a chance to see it? Thanks!

              1. re: The Chowhound Team

                My porchetta research has landed recipes all over the map- cooking times, temperatures, ingredients, etc... I'm going with intuition on this one- flavors I know will be delicious, and basic roasting guidelines with extra care taken to get the skin perfectly crackable. I'll make sure to catalog my steps and take a few pictures, then I'll post it to the Home Cooking Board.

          2. For future reference, United Noodle has pork belly and if asked, they'd probably cut or not to whatever size a person needed.