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adwred · Posted: Tue Mar 06, 2007 8:46 pm Post subject: Fried Pork Belly - YUM

If you're not familiar with pork belly, it looks like bacon, but it's sold fresh in the meat section of your supermarket (not cured or smoked) with all the other fresh pork and the slices tend to be much thicker than bacon with a bit of rind attached to the top.

My favourite totally healthy treat is to do the following:

Cut just the rind off of the very edge of the slices (I'll render the fat out of the rind later on, but I always remove it or else it makes the pork belly tough and hard to bite through). Then I fry the slices over moderate heat until lightly browned (a no-no for glutamates, I know, but we're talking a treat here) and slightly crispy around the edges. This takes a few minutes - be patient. Then I sprinkle with a touch of salt. It's better than bacon - not as salty and no guilt about preservatives or chemicals! It's also totally delicious cold and a great portable zero-carb, fatty treat. It doesn't keep as long as bacon, as it's a fresh product, but it freezes well.

My mouth is actually watering at the thought of it, right now. I'm picking some up on the way home! Yup

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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

jl53563 · Posted: Tue Mar 06, 2007 10:01 pm Post subject:

Yummy, sounds delicious!

woof_woof · Carnivore King Joined: 11 Sep 2006 Posts: 796

You know how to make a man hungry ...

elenarose · Top Cat Joined: 24 Aug 2006 Posts: 428

I totally love pork belly Heart

But I actually find the meat quite tough and harsh on my digestion so I haven't bought it lately.

adwred · Posted: Thu Mar 08, 2007 9:33 pm Post subject:

I find it tough in a pleasant kind of way. Kind of like beef jerky, but not nearly as tough. And if you braise the whole piece of belly first, then roast until crispy, then it's much more tender (it just takes longer that way).
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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

When you braise it do you cut the rind off as well?
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adwred · Posted: Fri Mar 09, 2007 3:49 pm Post subject:

The recipes I've seen leave it on. The skin tenderizes during the braising process and turns crispy when you roast.
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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

ok, can you give me instructions? I am making it RIGHT NOW. Do I braise it in a pot first then transfer it minus the water into a roasting pan in the oven, or just throw it all in the oven with water in the bottom and let the water boil off while in the oven.. what temps do you use? Im usually not so needy with recipes but I want this to be perfect.
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"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

Scout Finch · Meat Devil Joined: 08 Aug 2006 Posts: 1162

adwred · Posted: Tue Apr 24, 2007 5:53 pm Post subject:

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

Thank you very much.
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"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

adwred · Posted: Tue Apr 24, 2007 6:14 pm Post subject:

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

This just made me remember we used to eat some kind of pork roast when I was a kid that had the cross hatched skin on top, or maybe my parents were the ones who scored the flesh but YUM that crunchy top part was what I cared about most. My dad would hog it to himself though and just give us kids a little sample. Andy isn't into eating plain fat so Bjorn and I can feast together with more for us Evil

Can you believe he actually hated fat as a kid? As a grownup he admits it's necessary for good flavour in dishes, but still doesn't like the texture of things that are greasy. He used to hate that his parents told him to butter his bread before putting the cheese and salami on it, and his grandmother would indulge him by making the sauces for their food low fat....and they would assure him that they bought ducks with very little fat on them. What a weirdo. But like I said, more for me. I frequently think of the Jack Spratt rhyme when it comes to us eating together.
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"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

Scout Finch · Meat Devil Joined: 08 Aug 2006 Posts: 1162

red, I'm going to the market in about an hour, and I'll talk to Brad (if he's around, otherwise Raul) about pork belly and see if they sell it. I've never actually looked for it, so I don't know if they have it or not. It does sound yummy. (And better than bacon!) Yup

adwred · Posted: Tue Apr 24, 2007 8:48 pm Post subject:

Nice! Say 'hi' to Brad from me. Wink

And/or Raul. Cool

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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

Scout Finch · Meat Devil Joined: 08 Aug 2006 Posts: 1162

Okay, San Francisco blows for pork belly. Sad

Yep, once again, Brad said there's no demand for it, but he can trim some off for me if I let him know in advance. (He saved two chuck/eye steaks for me today.) Yup

But it was very nice to see Brad again. There is something about a man in a white butcher coat covered in blood stains that gets me going . . . Laugh

adwred · Posted: Wed Apr 25, 2007 1:34 pm Post subject:

barb0324 · Guest

lol, you guys are too funny...

I can't wait to make this, btw. the pork in Germany tastes so much better than here in the States, I don't know why, but I wonder if it's what they feed them? I've eaten this many times over there, but never thought to get it here. I have however made boneless pork ribs this way, and the meat is also quite fatty but more tender. I bake them in the oven until they practically fall apart, yum.

I will look for pork belly though, I really want some now. Well, next week! Wink

Avalon · Top Carnivore Joined: 29 Nov 2006 Posts: 3326

paleogirl · Posted: Thu Sep 13, 2007 5:51 am Post subject:

I just made this. Delicious! Much nicer than grilling it. Yup

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ecrivain · Pack Member Joined: 02 Jan 2007 Posts: 90

I saw hog jowl at the store today. Do you think it'd work to cook it the same way you do your pork belly?
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adwred · Posted: Wed Dec 19, 2007 1:58 pm Post subject:

That is a good question. I assume hog jowl is kind of like pork hocks, or something. Typically you cook hocks long and slow with a moist method. But nothing on a pig is all that tough, so I don't see why you couldn't cross-hatch the skin and slow-roast until the crackling puffs up and crisps. Sounds like a fun experiment!!
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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3586

I haven't had the kind of hog jowls which are smoked. But on a whole roasted pig head, the cheeks are the most deeeelish part!

ecrivain · Pack Member Joined: 02 Jan 2007 Posts: 90