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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.