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How do you prepare your pork belly? I've tried a number of ways, but so far have found the roasting to be the most successful. The internet has maybe 1,000 different recipes, and every one seem to have different methods. Some are skin-on, some skin-off, some are braised in various liquids, some are dry-rubbed or marinated and roasted. Some add course salt to blister the skin... many different methods.Hard to beat bacon you nurtured yourself.
I put pork belly sliders on the catering menu awhile back. Topped with a crunchy Asian slaw, it's become very popular.
I have tried all ways and always fall back to roasting. The pic above is sliced and fried in my favorite ci skillet. This was for the wife as she normally will not eat it.
Done right and it's hard to beat. I have been to several places where the presentation seems too oily for me. Let alone cleaning the plate.
Please tell me more about your smoke/curing set up for your bacon.
---------- Post added at 03:52 PM ---------- Previous post was at 03:44 PM ----------
I do skin off as I don't like the skin and it causes the meat to twist no matter how you cook it.
Another method which makes for great taste and a small portion will look good on the plate.
Big cubes fried on each side and finished in a skillet Oven or grill to finish.
"and U.K. bacon is cured but not smoked pork belly."
I thought U.K. bacon, rashers, was back bacon with just a piece of the belly attached that was salt cured but not smoked.
Hilditch
Nice presentation. Add roasted root vegs and Brussels sprouts. A chunk of bread and wine of your choice.
Thanks! Already had dinner, so a full meal was out. Just an amuse bouche in my own living room, I guess. But it was good. Top wasn't as crispy as it would if it had skin-on *and* was done properly, but since I haven't yet figured that part out, it was as good as it gets in my house. Still crispy outside and melting inside.
I did try a smaller piece earlier with 1) some whole grain mustard with a bit more sherry vinegar added, and 2) with some rowanberry jelly that I made last year. The jelly was the better of the two sauces. But I used neither on that final piece and it was great.