/ck/ - Food & Cooking

pan fry it and eat it with mayonnaise bread

http://www.youtube.com/watch?v=nMAXO3Fko

Vietnamese caramalised porkbelly. Shits so guuuud.

Slow cook it with whatever you like (veg and stock for traditional- beans and chilli spices- chinese etc).

Or roast it.

>>4191999
Make posole

If you want to be fat and unhealthy, eat them. If you don't, plant them in the grind and let mother earth have her minerals back

Here's an easy pork belly recipe I used to do a lot back when I worked at a Thai restaurant.

Blend a shitton of ginger, cilantro stem/root (NOT the leaves), and white pepper with as little water as possible to create a paste.

Heat oil in a pan, then add the paste, and fry it until it's fragrant as shit and almost browning.

Lightly score the skin on the belly. For this recipe you want a slab, don't cut it up beforehand.

Add the slab of pork belly and cover about halfway with water (or stock, I guess). Add fish sauce to taste, then braise for 1-2 hours, until the pork belly is tender.

Once it's done cooking we usually just chilled the meat in the broth. When you want to serve it, you can do a bunch of things.

1) Take cold pork belly, slice thickly, then put on a plate and into the steamer for a few minutes to reheat.

2) Drop cold pork belly into deep fryer, until dark brown and crisp. Slice hot from fryer.

3) Put cold belly under salamander/broiler, skin side up, and broil until the belly is heated through and the skin has become dark brown and crackly, and almost a little black in places.

Reheat some of the braising liquid and add salt/sugar if needed. You could reduce the liquid like a Frenchman or thicken it with a cornstarch slurry like a Chinaman.

The more traditional Thai way of eating it is with a lot of hot rice. The liquid isn't reduced (if you season it properly with fish sauce/salt/sugar it won't need it), and the watery sauce is poured over the belly and the rice. The hot rice absorbs some of the liquid, which won't happen as readily with a thick sauce.

Here's a pic, made some just today for family meal. One is the sliced/steamed, the other deep fried and already picked over for the crispy bits.

Put the watery braising liquid in a bowl with a ladle. Glorious.

looks like bacon

dongpo's pork

Steamed pork belly with mustard greens

Braised pork with vermicelli

>>4192072

What d you do with the paste?

Roast it with veg and make gravy with the juices.
Pork belly is amazing and dirt cheap, more people should eat it.

Roast pork belly with crackling

Siu Yuk

Pork belly Korean BBQ

>>4192090
this shit is delicious. also, chairman mao's red-braised pork belly.

Gua Bao

>>4192091
You add it to the pot with hot oil. You fry the paste for a few minutes in the oil. It'll smell awesome.

Once the paste is fried you continue on by adding the water, etc.

Is your name Patrick?

>>4192113
Nope, Dave.

>>4192090
>No crunchy crackling
0/10 would not eat.

>>4192123
Here, have this and go away

>>4192123
The soft/gelatinous quality of steamed pork belly can be pretty awesome.

Nothing against crispy skin, but it's a nice change of pace.

cut into 1/2 inch strips, like really thick bacon. deep fry until really crisp on the outside. Cut fried strips into 1/2 inch pieces and toss into tomatillo sauce ( tomatillos, garlic and onions, blended together + green chiles if you like it ).

slice them in about half an inch slices!
then fry them in hot olive oil together with rosmary
salt them properly beforhands

then press the juices of at leats one large lemon just bfeore they are about to go out of the pan!

serve with white french or other similar euopean breads

also goes well with other starchy things

quick question:
If I buy pork belly, it's cheaper than just buying pre-sliced bacon.
What do I have to do, to make my own bacon from pork belly?

Marco Pierre White's Roasted Pork Belly with Cider Cream Sauce.
Google it. Do it. You won't regret it, it's delicious.

Fucking ridiculous food fads.

>>4191999
Tacos!

I once had pork belly sliders. They were bits of pork belly cooked in a skillet until crispy, onion marmalade, and a translucent-thin slice of tomato. Little bit of Dijon mustard on the side. Were awesome.

>>4192097
So are you supposed to actually eat all that fat?

>>4192630
foodies abandoned pork belly for pork cheek a couple years ago dogg

Finnish Palvikylki.

i worked with a chef from a local upscale soul food restaurant at a benefit & he braised his pork belly for like 4 hours & added sauteed collared greens to it on top of a sweet potato pancake
fucking glorious!
its like eating a piece of pork loin & the best bacon you've ever had at the same time
grease running down your chin but unbelievably tasty

>>4192627

all you NEED to do is dry-cure in sugar and salt, which takes 5-7 days or so

Obviously if you want smokiness you then need to smoke it

And good bacon is then hung to dry for a few weeks, and it can be difficult at home to find a solution for a temperature/humidity control

But simple salt-cured bacon/pancetta is easy and pretty fucking good even if you don't bother with dry-curing

>>4192910
That's called bacon

>>4192987
Not quite. This is steamed (in a sauna, of course: it's Finnish, after all), then hot-smoked. Bacon is cold-smoked, isn't it?
Other than that, it's basically the same process, but palvikylki can be eaten as is, though most often is not. Bacon needs to be cooked.

You can slow roast it for several hours and get a good crisp skin on it.

If you want a quicker meal, you can use it for chinese food, it works really well in stir fry. You need to do a bit of prep though.

Get a pan of shallow boiling salt water on the go. Lower the belly into it skin side DOWN and boil it for 15 minutes. Make sure the fat is covered by water at all times. Take it out, slice it into chunks so you have layers of fat and flesh on each piece, then stir fry it in a wok with sauce as normal. The fat renders to a sticky, almost gluey texture which is good with rich sauces (sweet and sour, hoisin, plum etc).