Is this essentially a whole pork belly with some extra meat left on? Google was less helpful than I thought it’d be.
How would you cook it?
by SeaBassAndTheFellas
11 Comments
Mth1171
That’s called an onion. Looks like a fine example of one too. Congrats!!!!
Main-Rent4757
Pork side.
Im_Rabid
Hard to tell but my guess is untrimmed spare ribs, so would include belly.
Edit: looked up a few primal cut charts and they show “side” as mostly belly with the back half of where the spare ribs would be.
For cooking I would break it down, cure any large sections and smoke it for bacon. Slice bag and freeze portioned into 2 to 3 days worth of bacon.
For smaller sections there a wide variety of pork belly dishes from Chinese to French. Portion out and freeze as needed.
GruntCandy86
Well, it says it on the package.
If you’re still confused, opening it up and looking at it outside the plastic bag is usually a good step to take.
SuspiciousStress1
Looks like skin on.
Google skin on fresh side/belly, maybe start there.
That’s my guess.
Plus a single onion.
emphat1c1
Hard to tell by the photo but it could be a pork middle if it has the loin as well. The cut consists of the belly, loin and rib meat and is a great way to make Porchetta.
Ill_Television_1111
Its a whole fresh side of pork. Not being a smart ass, thats what it is. Does it have bones in it? Bones= belly on ribs, no bones=pork belly. Belly on ribs is spare ribs and belly before they are separated. Otherwise its basically uncured bacon. Cooking it, so many options.
Vegetable-Hand-6770
Pretty sure this is a white onion, uncut.
Logical_Warthog5212
Looks like an entire belly from skin to ribs and from behind the shoulder to before the loin. You can cook this as is for crispy pork belly. Or you can break it down separating the ribs from the belly. The belly can be for bacon or make a porchetta.
d3fault
Nasty fridge cut
NoOne242010
It looks like a side rib with the belly still attached possibly with the loin still attached or possibly not, it’s hard to tell based on the picture
11 Comments
That’s called an onion. Looks like a fine example of one too. Congrats!!!!
Pork side.
Hard to tell but my guess is untrimmed spare ribs, so would include belly.
Edit: looked up a few primal cut charts and they show “side” as mostly belly with the back half of where the spare ribs would be.
For cooking I would break it down, cure any large sections and smoke it for bacon. Slice bag and freeze portioned into 2 to 3 days worth of bacon.
For smaller sections there a wide variety of pork belly dishes from Chinese to French. Portion out and freeze as needed.
Well, it says it on the package.
If you’re still confused, opening it up and looking at it outside the plastic bag is usually a good step to take.
Looks like skin on.
Google skin on fresh side/belly, maybe start there.
That’s my guess.
Plus a single onion.
Hard to tell by the photo but it could be a pork middle if it has the loin as well. The cut consists of the belly, loin and rib meat and is a great way to make Porchetta.
Its a whole fresh side of pork. Not being a smart ass, thats what it is. Does it have bones in it? Bones= belly on ribs, no bones=pork belly. Belly on ribs is spare ribs and belly before they are separated. Otherwise its basically uncured bacon. Cooking it, so many options.
Pretty sure this is a white onion, uncut.
Looks like an entire belly from skin to ribs and from behind the shoulder to before the loin. You can cook this as is for crispy pork belly. Or you can break it down separating the ribs from the belly. The belly can be for bacon or make a porchetta.
Nasty fridge cut
It looks like a side rib with the belly still attached possibly with the loin still attached or possibly not, it’s hard to tell based on the picture