/ck/ - Food & Cooking

>whites hate it
>asians love it
who's in the right here?

This is the GOAT poorfag meat, prove me wrong.

hello,
i am muslim, where can i buy halal pork? i want to try what my friends eat but quran doesnt allow

Soup co/ck/s.

I picked up 3 pounds of boneless pork belly from a butcher shop today. Never made one before. I planned on putting it on my charcoal grill tomorrow and then slicing it for sandwiches.

I was talking to my Moms on the phone and told her about my plan for tomorrow. She advised against it citing that the fat would drip from the belly and start a big grease fire potentially. Is she just old and worrisome?

Could I just wrap it in foil or something or put it on a baking pan? I was really looking forward to grilling this. Would it be better/safer in the oven?

Pork belly grilling tips needed.

Also, there's a layer of skin left on by the butcher. Should I cut this off before cooking?

what do i do with this?
grill or bake/broil?

What the fuck /ck/, I'm having a food crisis and I'm completely at a loss.

I bought some pork belly and after reading different recipes, I decided to try two different ones out. Yesterday I boiled the meat for a while, making it nice and tender, and then put it in the fridge to cook today. Two of the slices went into the oven, and two were sliced thin to do small 'chicharron' style pork belly.

But when I went to put the slices into the oil to fry them, mass oil popping occured. Like, 5 feet away splashing, pieces of pork flying out of the pan because the spraying was so strong popping. I have no clue what is causing this and even on low heat it's happening. I've fried food before, even pork belly, and this has never happened. What the fuck am I doing wrong?

Hey /ck/, I need some advice.

So I love pork belly and I enjoy cooking it, but I cannot seem to make the skin soft/not chewy when I cook it. Everywhere I've looked they talk about scoring it and baking it, which I know how to do, but I prefer to slice my pork belly thinly and cook it in spices, which doesn't give the skin enough time to 'fry' or whatever.

How can I get softer skin without having to cook it in an oven and just by pan frying?

Meat I had in the freezer fell out of it's ziploc bag. It's been just sitting uncovered for potentially months. There aren't any signs of freezer burn. Is it safe to eat?

It's pork belly by the way.

I went to the Korean market and got a big cut of pork belly.

What should I do with it?

hey /ck/ i have 2 pounds of pork belly what should i do with it
>pic related