Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: bregent on September 24, 2017, 01:37:46 PM
-
Picked up a large belly from Costco - cut into 2-4lb slabs for bacon and have a 2lb piece left over. I typically make crispy pork belly, but since this is already skinned looking for other ideas. Not really interested in low/slow pulled pork type recipe. Any ideas?
-
Maybe Bent will post. He did some Chinese fried sweet glaze thing that was good.
-
At my last competition there was a lot of teams doing burnt ends with the pork belly.
-
My attempt was horrible, but you might try Hong Shao Rou (Red-Braised Pork).
(https://i.imgur.com/DASalWxh.jpg?2)
-
My attempt was horrible, but you might try Hong Shao Rou (Red-Braised Pork).
(https://i.imgur.com/DASalWxh.jpg?2)
Those look good, what was the problem?
Admin Edit: Sorry, hit modiy instead of quote. And here we are.
-
At my last competition there was a lot of teams doing burnt ends with the pork belly.
That sounds good too - I'll look for some recipes.
-
My son's favorite bacon bites. Quick, easy, and delish :lick:
1. Cut pork belly in 1" strips. Remove skin if you desire
2. I like to soak the bacon strips in water for at least 3 hours to remove some salt. This step is optional
3. Coat strips with mustard for binder
4. Apply your favorite rub
5. Cook at 250 until temp reaches 200 degrees. Should be around 90 mins or so.
6. After strips reaches temp, coat with favorite sauce. Leave on smoker or put on grill until sauce sets [If you don't remove the skin from the strips, place on grill to crispy up the skin.]
7. Cut into cubes
(https://i.imgur.com/6WurJFr.jpg)
(https://i.imgur.com/PAT7RVW.jpg)
-
Sorry, but I have to asked. When y'all are talking about pork bellies, is that the same thing as salted pork?
I've never seen a pork belly around here but the local Freddy's has those little 1 lb salted pork cubes that are like sucking on a salt lick.
It's basically a 1-1/2 to 2" thick pc of fat with the skin on.
-
Sorry, but I have to asked. When y'all are talking about pork bellies, is that the same thing as salted pork?
I've never seen a pork belly around here but the local Freddy's has those little 1 lb salted pork cubes that are like sucking on a salt lick.
It's basically a 1-1/2 to 2" thick pc of fat with the skin on.
Salt pork is made from pork belly and it is cured in salt.
-
I guess since I had never had the dish, I had expectations based on the photos I had seen of it. I guess I projected it to be almost a hybrid of sweet/savory (not a sweet n sour rip off). Mine did not stay together the way the recipes did, was way to acidic for me, color was not even close and the sauce did not coat the meat like it looked once again in the recipe photo.
To quote Mic Dundee...That's not a Hong Shao Rou...That's a Hong Shao Rou
My attempt was horrible, but you might try Hong Shao Rou (Red-Braised Pork).
Those look good, what was the problem?
(https://keviniscooking.com/wp-content/uploads/2015/04/Szechuan-Braised-Pork-Belly4-783x1024.jpg)
-
Bentley, the Hong Shao Rou dish looks awesome and I'm gonna make that another time. For today I'm going with burnt ends. Before I even finished typing in the search term, Malcom Reed's recipe popped up, so that's what I'm doing.
-
At my last competition there was a lot of teams doing burnt ends with the pork belly.
Were they submitting them as ABs?
-
Not to turn in, just folks noshing on them?
At my last competition there was a lot of teams doing burnt ends with the pork belly.
-
To me it is kind of like butt and brisket, it is done when its done. If the fat has not rendered to the correct stage, they are not good!
-
They were being submitted as an Misc. entry.
-
Pork belly - cure it - smoke it - slice it for bacon, or cube it and cook it with some sauce of your choice ( bacon bites - aka not burnt ends ).
-
These turned out really good - sticky and creamy with the kind of fat that just melts in your mouth. The one thing I would do different is run the grill hotter to get better bark. I was out running errands during the smoke and so left it at 200F to avoid overcooking. I think 225-250 would have developed more bark and crisped up the exterior a bit more.