Pork belly

Author
doggydaddy
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2008/08/13 12:15:35 (permalink)

Pork belly


Mrs. Crunch wrote: ===My new favorite is pork belly ===

Shhhhhh!! Once people learn about them, you'll never be able to find or afford them.... ...mark

The topic started by Mrs Crunch about 'What would you choose?' has me wanting to demonstrate what is so great about this cut. I hope you'll agree.
Below are the bellies. They have a rib bone attached...bonus..! You can see how this is the marbled cut that bacon comes from.



Threw them into the smoker. I do think that these may work with quick cooking, much like a pork chop.



The smoky result:



Macaroni and cheese with panko breadcrumbs:



Dinner is served. The corn has a mayo/lime and hot sauce glaze with grated cheese on it.



I hope that if you see these in the store, you try them out. You'll thank me later.

mark


#1

14 Replies Related Threads

    Twinwillow
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    RE: Pork belly 2008/08/13 12:33:39 (permalink)
    Mmmmm, that looks fantastic. We're only now starting to see this new "darling" of pork cuts in some of the more upscale restaurants here in Dallas. Obviously, this is the next big restaurant food item.
    #2
    WarToad
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    RE: Pork belly 2008/08/13 14:01:10 (permalink)
    quote:
    Originally posted by doggydaddy


    Mrs. Crunch wrote: ===My new favorite is pork belly ===

    Shhhhhh!! Once people learn about them, you'll never be able to find or afford them.... ...mark....


    I know! This happened to me with Ox tail and skirt steak. Once bargin priced cuts few knew what to do with, then BAM - "discovered".

    Pork belly is decadently wonderful. I also cure it for homemade bacon.
    #3
    Sundancer7
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    RE: Pork belly 2008/08/13 19:23:33 (permalink)
    Sounds real good to me but I have not seen the product in Knoxville's groceries.

    Paul E. Smith
    knoxville, TN
    #4
    Adjudicator
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    RE: Pork belly 2008/08/13 19:25:38 (permalink)
    quote:
    Originally posted by Sundancer7

    Sounds real good to me but I have not seen the product in Knoxville's groceries.

    Paul E. Smith
    knoxville, TN


    Me either, but there is a little country meat market about 5 miles from me offering custom cuts...
    #5
    Jimeats
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    RE: Pork belly 2008/08/14 08:26:56 (permalink)
    The secret has been out a long time now about pork bellies.
    They are activly traded on the CME futures board.
    Some upscale NY restaurants have been serving them for sometime now.
    Most chefs know you can no longer get any flavor from other cuts of pork.
    In most areas of the country it may be hard to find, but if you have a good ethnic market nearby, maybe there. Online at a place like Nieman ranch about $5.00 a pound plus. Chow Jim
    #6
    Mrs.Crunch
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    RE: Pork belly 2008/08/14 08:49:09 (permalink)
    WOW!! Fantastic!! I've never made porkbelly at home before, now I'm totally inspired! I think I saw a Recipe in Jamie Oliver's newest book "Cook with Jamie" about roasting a pork belly...
    Thanks Doggydaddy!!
    #7
    ann peeples
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    RE: Pork belly 2008/08/14 09:05:36 (permalink)
    Thanks for the pics,doggydaddy,and the bit of education!!
    #8
    Russ Jackson
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    RE: Pork belly 2008/08/14 13:26:01 (permalink)

    Goodell's Roasted Pork Belly with Asparagus, Morels and Peas

    * staff favorite STAFF FAVORITE

    SERVES: 4
    ingredients
    ROASTED PORK BELLY

    * 2 tablespoons extra-virgin olive oil
    * 1 pound meaty fresh pork belly with skin, cut into 4 pieces
    * Salt and freshly ground pepper
    * 1 large carrot, cut into 1/2-inch dice
    * 1 leek, white and tender green parts, thinly sliced
    * 1 small onion, thinly sliced
    * 1 celery rib, thinly sliced
    * 2 cups veal demiglace
    * 2 cups water
    * 4 thyme sprigs
    * 3 flat-leaf parsley sprigs
    * 2 bay leaves
    * 1/4 teaspoon whole black peppercorns

    VEGETABLE GARNISHES

    * 2 cups chicken stock or canned low-sodium broth
    * 1 pound asparagus, trimmed to 4-inch tips
    * 12 medium dried morels (1 1/2 ounces)
    * 3 tablespoons plus 1 teaspoon extra-virgin olive oil
    * 3 large shallots, finely chopped
    * 1 cup heavy cream
    * Salt and freshly ground pepper
    * 1 slice bacon
    * 1/3 cup frozen baby peas
    * 2 teaspoons unsalted butter

    directions

    1. PREPARE THE PORK BELLY: Preheat the oven to 275°. Heat the oil in a medium enameled cast-iron casserole. Season the pork belly with salt and pepper and cook over moderate heat until golden brown all over, about 15 minutes. Transfer the meat to a plate. Add the carrot, leek, onion and celery to the casserole and cook, stirring until lightly browned, about 5 minutes.
    2. Return the pork to the casserole. Add the demiglace, water, thyme, parsley, bay leaves and peppercorns and bring to a simmer. Cover and bake for about 4 hours, or until the meat is fork-tender and the juices are reduced to 1 cup. Transfer the pork to a plate and refrigerate until cool, about 1 hour. Strain the pan juices and skim off the fat. Boil the juices until reduced to 1/2 cup, about 10 minutes. Cover and refrigerate.
    3. PREPARE THE VEGETABLE GARNISHES: Bring 1 1/2 cups of the chicken stock to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to a bowl of ice water to cool; drain and pat dry.
    4. Remove the stock from the heat, add the morels and let soften for 30 minutes. Remove the morels and rinse under cold water; pat thoroughly dry. Strain the stock through a coffee filter.
    5. Heat 1 tablespoon of the olive oil in a medium saucepan. Add two-thirds of the chopped shallots and cook over moderately high heat until softened, about 2 minutes. Add the morels, reduce the heat to moderate and cook for 5 minutes, stirring frequently. Add the strained stock and simmer until nearly evaporated, about 8 minutes. Add the cream and simmer over moderately low heat until reduced by half, about 20 minutes. Season with salt and pepper and keep warm.
    6. In a small saucepan, cook the bacon in the 1 teaspoon olive oil over moderate heat until crisp and golden, about 6 minutes. Remove the bacon and reserve it for later use. Add the remaining chopped shallots to the pan and cook until translucent, about 2 minutes. Add half the peas and stir until coated with the fat. Add the remaining 1/2 cup chicken stock and cook over moderately high heat until the liquid is reduced by two-thirds, 8 to 10 minutes. Transfer the mixture to a blender, add the remaining peas and puree until very smooth. Strain the sauce through a fine sieve. Return it to the saucepan and bring just to a boil. Whisk in the butter and season with salt and pepper.
    7. Preheat the oven to 275°. Heat 1 tablespoon of the olive oil in a medium ovenproof nonstick skillet. Add the pork belly, skin-side down, and cook until lightly browned, about 1 minute. Roast the pork belly in the oven for about 20 minutes, or until almost all the fat is rendered and the skin is crisp.
    8. 8. Meanwhile, rewarm the pork pan juices. Heat the remaining 1 tablespoon of olive oil in a medium skillet. Add the asparagus and cook over high heat until warmed through, about 2 minutes. Season with salt and pepper. 9. Place a piece of pork belly in the center of 4 large warmed plates and spoon the pan juices around the meat. Spoon the creamed morels to one side and the pea sauce on the other side. Garnish with the asparagus and serve.

    MAKE AHEAD The recipe can be prepared through Step 6 and refrigerated overnight; chill the components separately. Reheat the morel and pea sauces gently; do not let them boil.

    This is a great Pork Belly Recipe

    ...Russ
    #9
    Big_Ted
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    RE: Pork belly 2008/08/19 02:47:49 (permalink)
    I'm going to quietly ask my butcher for some pork belly and hope they don't go the way of mock tenderloin, brisket and oxtail.
    #10
    MGWerks
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    RE: Pork belly 2008/08/21 19:48:39 (permalink)
    Pork bellies are GREAT! Don't forget to add flank steak to the list of cuts that were 'trash meat' until they caught on. My heart still weeps for cheap skirt steak, too.
    #11
    Foodbme
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    RE: Pork belly 2008/08/21 20:08:35 (permalink)
    Are the Pork Belly's fresh or Cured meat?
    #12
    FriedClamFanatic
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    RE: Pork belly 2008/08/21 20:17:53 (permalink)
    Oh YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM

    the bacon flavor in the form of a steak!

    Hard to find here in PA, but we have had them elsewhere and they were incredible
    #13
    plb
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    RE: Pork belly 2008/08/21 21:41:50 (permalink)
    It is used quite a bit in Chinese food. Authentic twice cooked pork contains pork belly. There is a popular Shanghai dish that has thickly sliced pork belly and a brown sauce over a shredded preserved Chinese vegetable.
    #14
    doggydaddy
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    RE: Pork belly 2008/08/25 07:39:03 (permalink)
    quote:
    Originally posted by MGWerks

    Pork bellies are GREAT! Don't forget to add flank steak to the list of cuts that were 'trash meat' until they caught on. My heart still weeps for cheap skirt steak, too.


    No kidding!!!!! My mom would buy flank steak and use it to feed five boys! Ribs were at a giveaway price too.

    ===Are the Pork Belly's fresh or Cured meat? ===

    They are fresh, but I think that they may do well with many cooking styles. Not that I am familiar with the process, but it may do well as pickled pork, to pork chops to long cooking like I did.

    mark

    mark
    #15
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