Just purchased this from my neighborhood carniceria. Tell me what to do with it!
Never worked with this before.
by valardohaerisx
10 Comments
r1v3r8347
Looks like it would be perfect for chicharrónes
Not_Really_Anywear
I get this at my local COSTCO.
Typically I cut into as close to squares as I can(doesn’t work if these are sliced thin).
Then I salt and pepper or use another spice blend.
Once all the bits are equally coated I pop them in the air fryer for about ten minutes. (5 per side)
Adjust your time and turning accordingly to your air fryer.
From here they can become meat croutons or just finger snacks. You can crisp them up then toss into a nice gravy and served over tatos
Enjoy
I_can_eat_15_acorns
Coat them in ah so sauce and toss em in the oven. So damn good.
Spoony_bard909
Cut them into cubes, salt and pepper, sear em, toss them in a teriyaki glaze and honey, cover and cook on low. Serve over white rice.
ZebraHunterz
If you’re wanting something amazing make Lo Rou Fan. You can skip the eggs and greens if you feel like it. I like to add large diced dikon radish to it towards the end.
It takes a bit of time to make but is worth it every time.
Here’s a recipe but it’s worth checking a few as there is some variation on process.
10 Comments
Looks like it would be perfect for chicharrónes
I get this at my local COSTCO.
Typically I cut into as close to squares as I can(doesn’t work if these are sliced thin).
Then I salt and pepper or use another spice blend.
Once all the bits are equally coated I pop them in the air fryer for about ten minutes. (5 per side)
Adjust your time and turning accordingly to your air fryer.
From here they can become meat croutons or just finger snacks. You can crisp them up then toss into a nice gravy and served over tatos
Enjoy
Coat them in ah so sauce and toss em in the oven. So damn good.
Cut them into cubes, salt and pepper, sear em, toss them in a teriyaki glaze and honey, cover and cook on low. Serve over white rice.
If you’re wanting something amazing make Lo Rou Fan.
You can skip the eggs and greens if you feel like it. I like to add large diced dikon radish to it towards the end.
It takes a bit of time to make but is worth it every time.
Here’s a recipe but it’s worth checking a few as there is some variation on process.
https://redhousespice.com/lu-rou-fan/
Cassoulet
https://www.seriouseats.com/traditional-french-cassoulet-recipe
Chashu
https://www.seriouseats.com/pressure-cooker-pork-belly-chasu
Kimchi jjigae
https://cooking.nytimes.com/recipes/1017145-kimchi-jjigae-kimchi-soup?unlocked_article_code=1.sk4.hodU.N2Q4Rjh1SP7c&smid=share-url
Cracklins “popcorn”
https://cooking.nytimes.com/recipes/1014247-pork-belly-cracklings?unlocked_article_code=1.vE4.TA4o.8u-VPAQqiN6c&smid=share-url
Brazilian torresmo!!!
Pork belly lettuce wraps!
It’s pork belly. Look up any Asian recipe
Pork adobo!