/ck/ - Food & Cooking

>>18881909
That’s a bacon

>>18881909
make my cunt's national dish. Fried pork belly with parsley sauce

>>18881909
porchetta

>>18881909
sticky red chinese pork

https://omnivorescookbook.com/hong-shao-rou/

Roast like: https://www.youtube.com/watch?v=fg7LpqxqwFk
or: https://rasamalaysia.com/chinese-roast-pork/#mv-creation-59
or braised like >>18882195 suggests are absolutely the way to go. With a whole kilogram I'd encourage you to try both roast and braise, neither takes much attention. If you want crackling above all else, the most foolproof method is to carefully slice the skin off, cut it into ~half inch strips and roast them separately.

I bake them for 40 minutes in oil until they're really nice and crispy, and will fry up some tinned tomatoes, chilis, peppers, onions, garlic and mushrooms, then smother the strips in them. Pretty much anything goes with them

>>18882261
What do you do with the metric ton of pork fat leftover after roasting?

>>18883926
I just pour it into a dish on the side for leftover fats and use it to cook with, we had pork belly last night so it's mainly that at the moment with some rendered chicken skin and burger grease.

>>18883926

>>18881909
Lu Rou Fan is great
https://www.theweek.co.uk/arts-life/food-drink/954034/recipe-of-the-week-lu-rou-fan-a-beloved-taiwanese-comfort-food

>>18881909
Turn it into bacon.
You're welcome.

>>18881909
brother I made some bangin pork belly burnt ends the other day

2lb pork belly cut into 1in pieces
season with salt, lots of chinese five spice, garlic powder, smoked paprika and about 2T brown sugar. let sit for a couple hours. then place uncovered in 350deg oven for about an hour, corners should get nice and carmelized.
Sauce:
3/4cup beef stock
1/4cup ketchup (maybe more I just squirted it in
1/4cup rice vinegar
2-3 T soy sauce
2-3 T brown sugar
crushed red pep, ginger powder, msg - I did most of the sauce to taste.
When belly is almost done throw in a couple pinces of corn starch
Drain most of the fat out of pan, toss pork in 2/3 of the glaze (I also added thin garlic slices at this point), return to oven for about 20minutes, then add rest of sauce. Serve immediately with rice and green onion.
Had to tell someone about it, was just that good.

>>18884398
^and extra 5spice in the sauce really is the key, in case anyone actually tries it, corn starch goes in the glaze not the PB

>>18884487
Fuck sake, useless fuckin camera.