Gave pork belly burnt ends a try. Room for improvement but still delicious
Gave pork belly burnt ends a try. Room for improvement but still delicious
by FulIChubb
5 Comments
TrashKingBob
Looks like you forgot the burnt plan
ayscotty27
Seasoning the sides is the first step to improvement
Careless-Resource-72
Did you get the temperature up to 210? If not, they still taste good but the meat can be tough. Only when you braise the heck out of it and get that temperature up there does the meat become tender and the fat gets transparent and nearly melts.
CuteWolves
Nice! Wonder if it would add more textures if you finished them off in high heat?
awesometakespractice
cuts are too big, you have almost double the volume you want per cube. a high rub:fat ratio is critical.
5 Comments
Looks like you forgot the burnt plan
Seasoning the sides is the first step to improvement
Did you get the temperature up to 210? If not, they still taste good but the meat can be tough. Only when you braise the heck out of it and get that temperature up there does the meat become tender and the fat gets transparent and nearly melts.
Nice! Wonder if it would add more textures if you finished them off in high heat?
cuts are too big, you have almost double the volume you want per cube. a high rub:fat ratio is critical.