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To much pork belly!

Due to a funny set of circumstances. I have about 3lbs of the stuff. I love but I have no idea what do with it beyond roasting it for pork buns or sautéing it with kimchi. At the moment I have no idea what do with it all. Any ideas o, learned scholars of chow?

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  1. Roast it & use on ramen

      1. re: zackly

        It does freeze well. I like to braise/sous vide a big slab, then cut it into smaller pieces and freeze. Whenever I'm in the mood for some, I take a piece out of the freezer, slice it and broil it to get it crispy (or make whatever else I feel like having out of it). Tastes as though it was freshly made, every time.

        1. re: biondanonima

          Best thing about fatty cuts! I have an even smaller slab which I am incorporating into a Mexican taco feast, it's in the freezer waiting, maybe I should cook it ahead and refreeze to save any angst (first timer!)

      2. Do you have a smoker? Three pounds isn't really that much since it rends down. If you look up a method to smoke it you'll see some wetter methods, personally I like the skin to be crunchy so I'd recommend rub and just throw it on with a pan on the grate underneath. You need to cook it slow or it's tough.
        I buy it already roasted at an Asian market if I'm going to use it like that, but you can do your own I just never have since they make it so well.

          1. 3 lbs, enough for one meal for me!

            1 Reply
            1. re: treb

              Right. 3# is just a good start for firing up the stove, oven or grill.

                1. re: carrytheone

                  I've found glad press and seal really useful for bacon. I usually make a few kilos when pork belly is on sale, I can slice it and roll into the press and seal and vac seal them at about 500g a bag. That way I can take out just what I need!

                2. Make bacon and/or pancetta. Both are easy cures. I have had great success with the formulas from Charcuterie by Ruhlman and he even includes an oven method for the bacon.

                  1. Thanks YAYME! this post reminded me I had a hunk of pork belly in my basement refrigerator that I bought last Friday for a Sat. night dinner party but didn't use. I was going to freeze it but it was a little too far gone to do so as the red meat was turning a shade brown so I washed in warm water, patted it dry, rubbed it with salt, pepper, smoked paprika and a few herbs, then I seared it and braised it for awhile in some ground beef stock I got when I cooked some meat for my dog. I then transferred it to a Ziploc vacuum bag and am cooking it sous vide. It seems like a lot of work but it's really very simple.

                    5 Replies
                    1. re: zackly

                      Wait, what

                      You seared it and THEN braised it before you cooked it SV. Why?

                      1. re: EatFoodGetMoney

                        I wanted to kill any possible surface bacteria because the meat was a little old and add some flavor from the braising liquid and also color the meat red using food coloring.

                        1. re: zackly

                          Would you do it again? I usually sear, SV, sear. Never tried braising in the process, do you think it significantly added to the end result.

                          1. re: EatFoodGetMoney

                            No, probably not if the pork was fresh. I would do it similar to your method but it just came together because I had ground beef stock on the stove from meat I cooked for my dog that tasted great. I'm extra careful cooking sous vide for safety reasons and have never suffered any stomach distress from a sous vide dish I've prepared.

                            1. re: zackly

                              Same here with SV. Especially because I like to heat then chill and freeze. I Always pre-sear, and make sure to have buy a bag of ice so I can rapidly chill stuff down before I throw it in the freezer.

                    2. If you have a pressure cooker you could make pork beely adobo from Modernist Cuisine at Home. We just made it yesterday and it was really great with bold flavors, served with rice and steamed broccoli. I can't find an exact version of the recipe online but here is a sightly modified version:


                      6 Replies
                        1. re: coll

                          I just looked a little bit closer on the recipe and some of the ratios are a bit off from the original recipes (and not in a way I would prefer). Here is the sous vide version from Modernist Cuisine with the correct ratios:


                          1. re: honkman

                            Thanks, I will adjust as necessary.

                            1. re: honkman

                              I made it and it worked and it was tasty, just finished off the last of it this morning.

                              1. re: YAYME

                                Great - how did you serve it ?

                          2. re: honkman

                            this is also good. I can also do this.

                          3. Okinawan style pork belly.

                            Take about 1 pound, cut into strips. Put in a slow cooker with 1 cup cooking sake, 3/4 cup very dark brown sugar, 1/4 cup soy sauce, 1/3 cup dashi broth, 2 whole green onions, and about 3 inches of ginger, cut lengthwise into strips. Cook for 8-10 hours on low.

                            I cook it overnight, and chill. Then I skim off the excess fat, cut the skin off and cut into chopstick sized pieces, and warm up in a pan with a bit of the sauce, to get a nice glaze.

                            I have to make this in limited quantities, because it's so good I'll eat the whole batch in one sitting...

                            1 Reply
                            1. re: tastesgoodwhatisit

                              Sounds good, I will have to acquire some sake at the local liquor store. Could I sub chinese rince wine?

                              1. What's next, a thread titled "Too much money"?

                                Freeze what you can't have. If you like it sauteed with kimchi try some bossam. Not the shit David Chang makes, but real bossam. http://www.kunjip.net/img/m_bossam.jpg

                                2 Replies
                                1. re: joonjoon

                                  It is frozen. I just need the room for other stuff. Also I like David Chang.

                                  1. re: YAYME

                                    I don't hate David Chang, I was just clarifying because a lot of people immediately think of the David Chang dish when you mention bossam. Anyway, give it a try, it's delicious! Possibly my favorite Korean dish.