What do you do with this? How to cook it, what do you have it with, etc., etc. I know it is basically bacon not smoked or sliced, but the offerings are usually 3-4 lb packages. Curious on how to prepare.
Been seeing pork belly in grocery stores...
- Thread starter turd
- Start date
Good question. I thought pork bellies were only available in the stock market.
#1) Cure/smoke it with your preferred seasonings and wood to make some homemade bacon.
#2) Dice it up, add your favorite vegetable mix, seasonings, and make some Bean Soup.
#3) Throw it in a slow cooker with some Sauerkraut, Apples & a good sprinkling of Caraway Seeds...For several hours (on low) serve with mashed/baked taters, your preferred green vegetable, and some extremely HIGH quality beer...Preferably of German origin...But a good IPA will suffice.
#4) Pan fry in your oil of choice until crispy, and mix it into an Asian style Stir-Fry &/or Chop Suey.
Hmmm, a better question would have been, what CAN'T you do with perk belly?
#2) Dice it up, add your favorite vegetable mix, seasonings, and make some Bean Soup.
#3) Throw it in a slow cooker with some Sauerkraut, Apples & a good sprinkling of Caraway Seeds...For several hours (on low) serve with mashed/baked taters, your preferred green vegetable, and some extremely HIGH quality beer...Preferably of German origin...But a good IPA will suffice.
#4) Pan fry in your oil of choice until crispy, and mix it into an Asian style Stir-Fry &/or Chop Suey.
Hmmm, a better question would have been, what CAN'T you do with perk belly?
I haven’t seen this. Is it a lot of fatty meat? We don’t eat much pork at our house.
I did smoke a pork shoulder once. It turned out technically perfect, but ugh, definitely not my favorite at all.
Actually the correct question is “Why would you cook pork belly?”
I did smoke a pork shoulder once. It turned out technically perfect, but ugh, definitely not my favorite at all.
Actually the correct question is “Why would you cook pork belly?”
Hokay...
This is exactly how my Chinese next door neighbors do it:
Every now and again they make this for me and I always respond with homemade Italian bread.
The guys in this video even remind me of my neighbors!
I get the pork belly from a butcher; the rest comes from Safeway...
This stuff is unbelievably good. Should be illegal...
This is exactly how my Chinese next door neighbors do it:
Every now and again they make this for me and I always respond with homemade Italian bread.
The guys in this video even remind me of my neighbors!
I get the pork belly from a butcher; the rest comes from Safeway...
This stuff is unbelievably good. Should be illegal...
I feel bad you are picking on me. I could not help it if the only thing I had to wear at WalMart was my Speedo. The doctor said getting a full body wax would make me look slimmer.
Oh wait, you are talking about a grocery store.
Never mind
Pork Belly is one of favorites on the smoker.....using a Sweet and Smokey rub......some brown sugar/honey supplement or injection.....it's a poor mans bacon brisket....lol....melts in your mouth.....makes your heart duck for cover though....
Makes great sandwiches the next couple days....if it lasts that long...
Makes great sandwiches the next couple days....if it lasts that long...
I bought some a while back and cooked it... but I did not season it enough..... pretty bland piece of pork if I remember right. but as someone else said, google it and you will be amazed.
I think it falls back on a time when we had to kill the critter and make something out of all of it. I actually grew up on a farm and remember back when I was in grade school on the first good cold Fall day I did not have to go to school and all the farm hands would come to my grand parent's house and we would go down and force a pig into the back of the pick up truck then then put a 22lr round in his head... drive up to the the big scalding pot and drop him in... then spend the rest of the day cutting him up and processing him. Even made sausage and used the 'natural' casings from the hog.....
I think it falls back on a time when we had to kill the critter and make something out of all of it. I actually grew up on a farm and remember back when I was in grade school on the first good cold Fall day I did not have to go to school and all the farm hands would come to my grand parent's house and we would go down and force a pig into the back of the pick up truck then then put a 22lr round in his head... drive up to the the big scalding pot and drop him in... then spend the rest of the day cutting him up and processing him. Even made sausage and used the 'natural' casings from the hog.....
I know a few guys that are into making their own bacon. Just like guys with a smoker doing their own brisket. There's and art to it, and some competition about it too.
They still make Miller High Life? Wow.
I ignore it, is what I do.
Absolutely! That's my favorite......used to be I could just walk in and grab a 12 pack/case/30 pack whatever no problem, always in stock.....but the past couple years for whatever reason it has become popular with the youngsters. There are two colleges near me (Gettysburg and Mt St Mary's). When I make my usual stop to pick up my weekend supply on Fridays they would be out. The shop owner couldn't keep it in stock. College kids taking it all. So he and his Wife started putting aside a couple 30 packs for me knowing I would always be in Friday evenings. School started again this week.....I'm stocked up.
Bet you had some very good scrapple
That's what pork belly is....when we process our hogs some of us have it cured and slice into bacon strips and some of us save a pork belly or two for smoking like a brisket. My family and group of friends really enjoy it smoked.
MHtractorguy
Blackhawk
Thank you all for this thread. I have figured out how to make some phenomenal ribs in the smoker, but I never knew what to do with a pork belly.
Wifey says to throw it in the crock pot, save the lard and throw out the nasty meat. I will surprise her with a lard sammich!
Wifey says to throw it in the crock pot, save the lard and throw out the nasty meat. I will surprise her with a lard sammich!
Colonialgirl
Hawkeye
My GrandPa who was a farmer in Oklahoma use to say that, "The ONLY thing NOT USED when you slaughter a pig is the SQUEAL !!!"
That's called Pork Crackling around here. We have a small, but awesome grocery store chain that makes and sells it in the meat/deli section...It's delicious!
I just discovered I have one more pork belly in the freezer......this one will be smoked but made into "burnt ends".
That was my dad's favorite in the quart bottles. Grew up north of NYC.
Pretty much the same thing with a cow. Some of my favorite parts are brains, tongue and heart.
bobski
Hunter
poor people food. the lefties are getting us ready for whats coming.................
Thanks for the vid, I downloaded it and now have to look for pork bellies
buckeyeshooter
Blackhawk
my favorite beer too.
Gopher
Blackhawk
amazing.
With my family it was you eat everything between the snooter and the tooter! I never cared that much for the ears or feet but everything else ends up getting et.
At around $5.00 a pound I don't think I would call it poor people food.
A lot of the Texas BBQ joints are now smoking it. I'm not a big fan of it.
