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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-04-2013, 01:27 PM | #1 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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what to do with a pork belly?
i was just walking through the meat department in the vietnamese grocery story and i decided to grab my first pork belly to cook on my own.
i don't have anything to cure it with, so i have to prepare it some other way and i'm open to suggestions. thanks in advance.
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01-04-2013, 01:42 PM | #3 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I think there was a pork belly throwdown a while back - should be some great stuff in there (if such a TD indeed exists ).
Seems like the Aussies tend to do righteous things with pork bellies. I'm gonna guess landarc would have something good to say as well.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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01-04-2013, 01:58 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Here is one option...LINKY Essentially, it is a smoked and grilled crispy pork belly. This one used a mix of Japanese and Chinese influences.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-04-2013, 02:03 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Oo, oh, if you can spare it, cut off a few thin strips, bacon like strips. Fry these up crisp, then remove and add some slice onion and kim chi, fry this in the bacon fat, add in the chopped crisped belly and serve over hot rice. I do this with chunks of crispy smoked pork belly as well. A simple drizzle of soy sauce, lemon or orange juice, sesame oil will perk it up nicely as well.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-04-2013, 02:34 PM | #7 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I'll suggest this method by WooDoggies. Score, season and roast till tender....
HERE is a link to a post I made back in April with WooDoggies method. It is killer.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-04-2013, 04:27 PM | #8 |
Found some matches.
Join Date: 12-30-12
Location: Brisbane
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Love belly pork. Although, being new to the world of barbecue, most of my recipes are not related to a smoker or griller. As befitting my background, the dishes are of an Asian flavour.
Please note, these are not my photos as these are home dishes we do not take photos of generally. 1)There is the the good old reliable Chinese roast pork ImageUploadedByTapatalk HD1357337134.101178.jpg 2) a roast pork belly simmered in a broth with a high soy sauce and sugar component, giving it a nice caramel lay flavour which melts in the mouth ImageUploadedByTapatalk HD1357337699.166770.jpg 3)a deep fried pork belly from my father's side of the family, which is lovely on is own ImageUploadedByTapatalk HD1357338108.781420.jpg 4) or, using the above deep fried pork, the meat is restewed in a preserved red bean curd sauce (but, I have been told, this is a more acquired taste) These are just a few that come to mind |
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01-04-2013, 04:51 PM | #9 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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No specifics other than COOK THAT SUCKER AND POST PRON my BBQ brotha!
I'll be watching intently!
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01-04-2013, 05:38 PM | #11 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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So many things you can do...smoke it
Roast it and eat it crunchy with a Thai dipping sauce Go a little traditional You will do great with your skills bro! Looking forward to pron!
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Hold my dang beer... |
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01-05-2013, 04:31 AM | #13 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Slow smoked on my offset... about 7-8 hours
Injected and marinated in Asian sauces... In Hawaii, you'll have no shortage of those around, so invent something yourself. You'll be very happy. Main thing is to be patient with it and let it rest. Cheers! Bill
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01-05-2013, 06:16 AM | #14 |
Knows what a fatty is.
Join Date: 05-05-10
Location: Glen Allen, VA
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I cook it just like a butt and slice when done. Cook to 200. Simple method and darn good. Serve with cabbage dish pr slaw and some garlic mashed potatoes.
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