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/ck/ - Food & Cooking

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10126251 No.10126251 [Reply] [Original]

I just bought a pork belly as substitute for the bacon in this recipe:

https://whatscookingamerica.net/Pasta_Rice_Main/TruffleMac

Only problem is, I don't know how to prepare it properly.
I was under the impression that I could just chop it and fry it, like the bacon, but I read this

https://www.bonappetit.com/test-kitchen/cooking-tips/article/pork-belly-101

which says I need to slow cook the the belly, and refrigerate it before portioning it out.


Any help would be greatly appreciated

>> No.10126259

You can literally just fry it like bacon and it'll turn out fine. I eat the stuff often enough as a bacon substitute.

>> No.10126278

>>10126259
so what's up with that website saying to braise it first?

Also, should I fry and chop, or chop and fry?

>> No.10126281
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10126281

>>10126251
Bacon is pork belly that's been cured for a long time and smoked for a few hours. The texture is very different.

You can chop up the pork belly into small enough pieces to where it's crispy for your recipe. You won't have the smoky/salty flavor though.

>> No.10126288

>>10126278
Idk, maybe they're talking about using it for a specific recipe but normally you don't have to treat it differently. Just make sure you slice in thin enough when you go to fry it.

>> No.10126366

Fresh pork belly, as opposed to cured bacon or pancetta, has been perfected by the Chinese and Koreans, so I'd look to those style recipes tbqhfam. Western recipes are at best throw it in a fucking stew with cabbage or beans and make a tent for your significant other as you gas her out.

>> No.10126528

>>10126366
so I browsed around a bit and decided to cure it over night, braise it for about 2 hours tomorrow morning, then chill until I slice and fry at 3 or 4ish tomorrow afternoon.

Hopefully this will introduce some salt back into the recipe.

>> No.10126553

>I bought pork belly a substitute for bacon
>I'm going to cure and salt the pork belly
what the fuck are you doing dude

>> No.10126581

>>10126553
nobody said not to
I'm doing this
https://www.reddit.com/r/AskCulinary/comments/36cjsu/pork_belly_frying_technique/crcvfi1/

>> No.10126589

>>10126581
you do realize bacon is cured and salted pork belly right

>> No.10126594

>>10126589
yeah, but they didn't have bacon at the butchery.

>> No.10126600

>>10126594
ok. I thought the substitute was for health reasons. carry on.

>> No.10126603

>>10126600
hahaha no, I just wanted to make a tasty ass dish.

It's fucking mac and cheese, why would I be afraid of eating bacon.

>> No.10127352

>>10126278
yeah I think that's only if you're cooking it whole like a roast. Local grocery store sells sliced pork belly and yes, you can cook it in the pan just like you would bacon, though it's thicker so maybe lower and slower but not much difference