Huge fan of cooking and bbq but never attempted this before. Any advice for a newbie?
by thisheeblikescheeb
26 Comments
GallusWrangler
Cure it, smoke it, slice into bacon, fry it!
Afraid_Driver8098
Cube it up and smoke for a few hours with bbq sauce. Will make great burnt ends.
New-Seaworthiness712
Smoke at 250 for 4 hours, slice into cubes, and make burnt ends
Number2LuckyKitty
I’d honestly cut it in half for 2 nice sized squares. Do it 2 different ways. Thomas Keller makes a great brine for his , then cooks it in fat for a confit. Then make sliders. Smoke and or bbq it whole or cut it up after cooking some and cook again for burnt ends. Make a little home cured bacon in enough salt sugar pepper to entirely cover ever inch. Throw it in the fridge or cool room for a couple days(find a recipe that suits you ). Then fry it up. Even up the edges and dice those bits up and make some fried rice. Save the rendered fat and use it again!
LurkingAppreciation
Chashu!
thisheeblikescheeb
For anyone saying to smoke it….thats the only thing I don’t have lol any advice?
drammer
Porchetta doesn’t have to be smoked.
RetardCentralOg
I generally use heat to cook things.
Anonymity177
Marinate with soy sauce, sugar, garlic. Cook it low and slow.
Temporary_Nebula_729
Marinate wrapping foil throw it on the grill cook off the burner on low
cabezon99
Brine, brown, braise then slice and lightly grill. Prefer a slightly sweet brine. Braise until meat is softened a bit, not looking to pull it, just render some fat and allow for thicker slices to be tender. Tweak sweetness, add a sauce whatever, hard to mess up.
Love my pork belly this way.
JustAGuyTrynaSurvive
Lots of good ideas here but one I don’t see is you can cut it into half inch cubes and blacken it in cast iron and make amazing street tacos.
thoumyvision
The two ways we do it are both Chinese. We use the recipes from Fuschia Dunlop’s cookbook “Land of Plenty: A Treasury of Authentic Sichuan Cooking” but these recipes from SeriousEats should be great.
First is “red braised pork,” which is boiled, cubed and cooked low and slow in a sweet/savory sauce. Ends up very soft with the meat fall-apart and the fat melt-in-your-mouth.
wtf does “for burnt ends” mean, is it seasoned already or something? o.O
JoWubb
Chop it into small cubes and air fry it with salt pepper and lemon juice.
neverenoughmags
I trim it (it can have A LOT of fat) but not excessively, cut it into 1″ cubes, season with my favorite rub, and place it on a wire rack on a Cookie sheet. I use indirect heat (250 dungarees Frankenstein) on my gas grill with a smoke box for a couple hours. Then put it in a 9″x9″ baking pan with a couple pats of butter and BBQ sauce, mix well to distribute the sauce, and return it to the grill to continue to cook with indirect heat until the pieces get ever so slightly blackened from the BBQ sauce caramelizing. Perfection …
SourdoughSandbag
I actually use this for one of my favorite dishes, Bicol Express.
Here’s a decent recipe to get started, and the Thai-style peppers are important. You don’t need Thai, I’ve successfully used other peppers from ethnic markets in my area that have the same heat and flavor profiles. You MUST use fermented shrimp paste however, I promise it creates an amazing profile for the sauce in the dish. The paste itself is off-putting to some though.
26 Comments
Cure it, smoke it, slice into bacon, fry it!
Cube it up and smoke for a few hours with bbq sauce. Will make great burnt ends.
Smoke at 250 for 4 hours, slice into cubes, and make burnt ends
I’d honestly cut it in half for 2 nice sized squares. Do it 2 different ways. Thomas Keller makes a great brine for his , then cooks it in fat for a confit. Then make sliders.
Smoke and or bbq it whole or cut it up after cooking some and cook again for burnt ends.
Make a little home cured bacon in enough salt sugar pepper to entirely cover ever inch. Throw it in the fridge or cool room for a couple days(find a recipe that suits you ). Then fry it up.
Even up the edges and dice those bits up and make some fried rice.
Save the rendered fat and use it again!
Chashu!
For anyone saying to smoke it….thats the only thing I don’t have lol any advice?
Porchetta doesn’t have to be smoked.
I generally use heat to cook things.
Marinate with soy sauce, sugar, garlic. Cook it low and slow.
Marinate wrapping foil throw it on the grill cook off the burner on low
Brine, brown, braise then slice and lightly grill. Prefer a slightly sweet brine. Braise until meat is softened a bit, not looking to pull it, just render some fat and allow for thicker slices to be tender. Tweak sweetness, add a sauce whatever, hard to mess up.
Love my pork belly this way.
Lots of good ideas here but one I don’t see is you can cut it into half inch cubes and blacken it in cast iron and make amazing street tacos.
The two ways we do it are both Chinese. We use the recipes from Fuschia Dunlop’s cookbook “Land of Plenty: A Treasury of Authentic Sichuan Cooking” but these recipes from SeriousEats should be great.
First is “red braised pork,” which is boiled, cubed and cooked low and slow in a sweet/savory sauce. Ends up very soft with the meat fall-apart and the fat melt-in-your-mouth.
[https://www.seriouseats.com/shanghainese-sticky-red-cooked-pork-belly](https://www.seriouseats.com/shanghainese-sticky-red-cooked-pork-belly)
The other is “twice cooked pork” which is stir-fried in a savory bean sauce:
[https://www.seriouseats.com/twice-cooked-pork-recipe](https://www.seriouseats.com/twice-cooked-pork-recipe)
wtf does “for burnt ends” mean, is it seasoned already or something? o.O
Chop it into small cubes and air fry it with salt pepper and lemon juice.
I trim it (it can have A LOT of fat) but not excessively, cut it into 1″ cubes, season with my favorite rub, and place it on a wire rack on a Cookie sheet. I use indirect heat (250 dungarees Frankenstein) on my gas grill with a smoke box for a couple hours. Then put it in a 9″x9″ baking pan with a couple pats of butter and BBQ sauce, mix well to distribute the sauce, and return it to the grill to continue to cook with indirect heat until the pieces get ever so slightly blackened from the BBQ sauce caramelizing. Perfection …
I actually use this for one of my favorite dishes, Bicol Express.
Here’s a decent recipe to get started, and the Thai-style peppers are important. You don’t need Thai, I’ve successfully used other peppers from ethnic markets in my area that have the same heat and flavor profiles. You MUST use fermented shrimp paste however, I promise it creates an amazing profile for the sauce in the dish. The paste itself is off-putting to some though.
https://www.kawalingpinoy.com/bicol-express/
You left out key information. What do you have to cook it on and what did you want to cook it on?
Momofuku style. SO GOOD.
Bacon
It says on the packaging what to use it for. Burnt ends. So, make burnt ends.
If smoking it is an option, I’ve got 2 things for you to try.
1. Smoke it exactly how you would a brisket. Salt, Pepper, and time. You don’t want to take the temp north of 200 though.
2. Pork belly burnt ends. These are awesome. I’ve even put some in jalapeno poppers and wow.
Cure it for a week and smoke to 145 then slice thin and pan fry
Search air fryer chicharron
I have one brining in salt and brown sugar right now to make bacon.
I made burnt ends with mine and they came out amazing. Next time I’m trying to make bacon!
https://preview.redd.it/14we0x1p7q7f1.jpeg?width=3072&format=pjpg&auto=webp&s=cc9c4e33b605e113ef5ce377d37da646e361c929