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Thread: Pork Belly....process and recipe....

  1. #1

    Zwiefel's Avatar
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    Pork Belly....process and recipe....

    Ever since I went to KnyfeKnerd's resto in Charlotte and had the most amazing piece of pork ever, this has been on my list. It's taken me a while, but I think I've got all the equipment I need and basic skills in using it. So.....I'm looking for recipes...<cough>KK<cough>...

    Also, I've found some porkbelly products locally, but I'm quite unfamiliar with this so I'm looking for guidance on what a good piece looks like. Here's one I found at a local Asian superstore:





    While I'm posting pics...here's the plate that inspired me to do this:
    Remember: You're a unique individual...just like everybody else.

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    Cure it, sear it, braise it, chill it, sear again, then heat. Make a sauce from braising liquid. Bam, porky goodness. Throw some fried bacon on top for good measure.

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    Zwiefel's Avatar
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    Quote Originally Posted by panda View Post
    Cure it, sear it, braise it, chill it, sear again, then heat. Make a sauce from braising liquid. Bam, porky goodness. Throw some fried bacon on top for good measure.
    I've never cured anything...can you point me to a reference? (I've got the full Modernist Cuisine, but no charcuterie books.)
    Remember: You're a unique individual...just like everybody else.

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    1.5 parts brown sugar, 1 part fine salt, what ever spices you want. Rub the hell out of it. Put it in a pan with some weight on top. Keep in fridge 4 days. Make sure to rinse well after.

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    Senior Member Talim's Avatar
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    Seriouseats has a pork belly porchetta recipe you can try.

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    Holy carp, I can't believe Knifey ruined that beautiful pork belly with all that green stuff
    __________
    David (WildBoar's Kitchen)

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    Zwiefel's Avatar
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    Quote Originally Posted by WildBoar View Post
    Holy carp, I can't believe Knifey ruined that beautiful pork belly with all that green stuff
    But....it was fried!
    Remember: You're a unique individual...just like everybody else.

  8. #8

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    I love me some pork belly. A restaurant in town has a sweet tea brined pork belly, served pork bun style, with grainy mustard to spread on. It was glorious. I wanted to order three plates of that stuff.

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    Senior Member Geo87's Avatar
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    Pork Belly....process and recipe....

    Another option is braising it in a Chinese master stock initially. Pork belly has been a very popular protein in au for quite sometime and of all the ways this is my favourite so far. Served with chilli jam for the win.
    The recipe is at work I'll post it tomorrow.

  10. #10

    Zwiefel's Avatar
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    Quote Originally Posted by Geo87 View Post
    Another option is braising it in a Chinese master stock initially. Pork belly has been a very popular protein in au for quite sometime and of all the ways this is my favourite so far. Served with chilli jam for the win.
    The recipe is at work I'll post it tomorrow.
    Awesome! TIA for the recipe.
    Remember: You're a unique individual...just like everybody else.

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