I have nearly 5 pounds of pork belly and would like to enjoy its deliciousness. Normally I'd go for the grill, but it and yhe smoker are out of comission. I'm think of going with the oven but have never done pork belly that way. Any suggestions? Seasoning? Cooking methodology? What would you do!
by 7h3_70m1n470r
5 Comments
https://preview.redd.it/cdwnq9kof7me1.jpeg?width=5712&format=pjpg&auto=webp&s=4c35ab7b2af82a64b81756b803a068ae93e9e70c
Do this.
theres at least 4 billion recipes for braising pork belly
Eat it raw
Crispy pork belly for succulent and crunchy or pork adobo for a saucy and tender.
Made pork belly tonight. Tonight’s meal was 1/2 inch slices of PB marinated in garlic, ginger, soy sauce, brown sugar and gochujang. I also really enjoy a simple dry rub of salt, sugar, onion powder and tons of pepper.
I prefer a rendered PB, so I slice no thicker than 1/2 inch, bake in a pan with a raised rack at a relatively low temp of 350. Flip halfway through and pull when it’s rendered to your liking.