/ck/ - Food & Cooking

[Anonymous No.11284394]

Suggestions on what to do with fatty pork belly? (uncured)

All I know is pork-n-beans and Korean bbq.

[Anonymous No.11284397]

Make bacon.

[Anonymous No.11284402]

You smoke it. How is this even a question?

[Anonymous No.11284404]

>>11284397
Would require smoking to taste like proper bacon, no? Huge pain.

[Anonymous No.11284411]

>>11284404
If you bought pork belly and don't own a smoker you wasted your money.

[Anonymous No.11284413]

https://www.youtube.com/watch?v=4h_rVo8EYFg

this is gordon's best recipe bar none.

[Anonymous No.11284414]

>>11284411
I live in Asia where it's a common cut but smoked/cured bacon doesn't exist sadly.

[Anonymous No.11284419]

Slow roast it and make sure the skin crisps up to make crackling. Bacon is a waste of a good cut.

[Anonymous No.11284423]

>>11284413
Looks good but too many fucking steps.

[Anonymous No.11284430]

>>11284423
>gets a thrifty cut
>thrifty cuts require lots of steps
>"looks good but too many steps"
Okay so next time just buy a porterhouse or a filet if your time is so valuable that you can afford prime cuts, but dont come here a fuckin complain that it takes lots of steps to cook a thrifty cut.

[Anonymous No.11284442]

>>11284414
Smokers are easy to build. Look it up on YouTube or something.

[Anonymous No.11284445]

Brown it, remove excess oil, then boil it with soy sauce and sugar on a low heat. After half an hour add cubed potatoes and boil for another hour. At the end taste it and then add an appropriate amount of salt.

Boiling it makes it very soft and delicious. It just takes a long time to break down. Otherwise you'll just have an unpleasant texture, fatty bit of meat.

[Anonymous No.11284456]

Braise it or marinate it and throw it in ramen or some other soup stock

[Anonymous No.11284461]

>>11284394
I mean I would 100% recommend samgyeopsal, but other than that there's a bunch of different recipes for braised pork belly. (chinese, viet, jap, etc) and then there's char siu(chinese crispy pork) and siu yuk(chinese bbq pork). you could confit your pork belly, or smoke it(make bacon)

or you could just grill your pork belly bbq style

[Anonymous No.11284476]

>>11284445

This but blanch the meat first and braise it with sugar, rice wine and light and dark soy. And forget the potatoes, just have it with rice and some greens.

[Anonymous No.11284479]

>>11284394
Make chashu for pork ramen.

[Anonymous No.11284498]

>>11284479
Does this stuff braise well? There's so much fat I can see that being a problem (need to spoon it out as it cooks?)

[Anonymous No.11284513]

>>11284498
>Does this stuff braise well?
Yes.
A standard method of cooking it all over asia is to braise it slowly for 3-4 hours. It is often grilled or deep-fried after braising too.

[Anonymous No.11284520]

>>11284476
>not serving the pork and potatoes WITH rice to get your double starch
soyboy

[Anonymous No.11284528]

>>11284513
If I understand, the foundation of these asian braising sauces is basically soy sauce, sugar, and garlic? That on low for 3-4 hours, and possible fry at the end?

[Anonymous No.11284535]

>>11284528
The braising liquid varies a lot depending on the region.

I use a dark "Master Stock" which contains a lot of ingredients but that's not the only way.

>>That on low for 3-4 hours, and possible fry at the end?
Yes. If you fry at the end make sure the pork is dry first. If it's still dripping wet from the braise it's going to splatter like mad when you put it in the hot oil.

[Anonymous No.11284542]

>>11284535
Suggestion on additional ingredients? Ginger?

What is light vs. dark soy sauce?

[Anonymous No.11284552]

>>11284542
Give me a moment and I will dig up the recipe I use.

Light soy sauce is by far the most common. It's the standard thing you'd see on the table at an Asian restaurant. It's salty. Dark soy sauce is thicker in texture and is more of a sweet caramel sort of flavor. It's not very salty.

[Anonymous No.11284554]

>>11284542
Ginger, garlic, aniseed are good.

Soy has a fresh flavour, dark has a kinda deep flavour. Hard to explain. But they're not the same and that's why many recipes call for both.

[Anonymous No.11284568]

>>11284552
Here's my recipe for Master Stock.:
1 Liter water
200g yellow rock sygar
2 tsp sichuan peppercorns
200 ml shaoxing wine
200 ml dark soy
20g ginger, bruised
100 ml light soy
2g dried mandarin peel
20g dried licorice root
5 star anise
1 tsp cloves
2 cinnamon sticks
1 tsp cumin seed
2 tsp fennel seed
a few dried chili peppers

Scale up as needed. Remember to never throw away your master stock. When you're done cooking with it, strain it and freeze. The more you use it the more flavorful it gets.

[Anonymous No.11284573]

>>11284568
And here is a sauce to serve with the braised pork when you're done frying it. (It's also good with any other meat cooked in that stock)

5 scallions, finely sliced
2 tb ginger, peeled and finely minced
20 ml shaoxing wine
100 ml soy sauce
40g sugar
50 ml chicken stock
30 ml sesame oil
40 ml chili oil
40 ml rice vinegar

[Anonymous No.11284595]

>>11284573
>>11284568
Do you live in China?

[Anonymous No.11284604]

>>11284595
Nope. I was born in Denmark and I currently live in the US. I just take my cooking seriously. the recipe came from a Chinese chef in Australia of all places.

[Anonymous No.11284610]

I often make steamed buns with pork belly.

[Anonymous No.11284622]

>>11284430

>Thrifty cut

Really? Up here in Canada, pork belly is the most expensive part of the pork. I can get pork shoulder or tenderloin for a fraction of its price.

Wholesale prices per kg today in Alberta:

Loin: $4.77
Butt: $4.97
Shoulder, smoked: $5.27
Tenderloin: $8.97
Back ribs: $10.97
Belly rind on: $10.97

Up here, it's faaar from being a choice cut.


As for the OP, I too would suggest braising it, unless you're squeamish about solid fat.

[Anonymous No.11284644]

>>11284622
Nobody gives a fuck about Canada, leafboy.

[Anonymous No.11284656]

>>11284622

[Anonymous No.11285445]

>>11284430
>porterhouse
>filet
>prime cuts

[Anonymous No.11285459]

>>11285445
porterhouse and filet can come in select,choice and prime.

[Anonymous No.11285473]

>>11285459
now all of china knows yours your a newfag

[Anonymous No.11285481]

>>11285473
I'm not sure china has the USDA beef grades.

[Anonymous No.11285484]

>>11285459
i wasn't saying "portherouse" and "filet" aren't "prime cuts"
i post that pic when ever people use those made up words

[Anonymous No.11285487]

>>11284610
That looks good. Need any special equipment to make it?

[Anonymous No.11285493]

>>11285487
bambo basket
but regular steamer should work

[Anonymous No.11285513]

>>11285493
Thanks m8

[Anonymous No.11285531]

>>11285484
none of those words are made up.

[Anonymous No.11285544]

>>11285484
Why do you brag about being a moron?

[Anonymous No.11285552]

>>11285544
>>11285531

[Anonymous No.11285943]

About 50% of all Norwegian Christmas dinners are made from pork belly, with or without the ribs depending on cut.

Is it in a block, or slices?

[Anonymous No.11285986]

>>11284394
I don't have a recipe, but I used to braise it in a clay pot with snakehead fish steaks.

I made sure the belly chunks and fish were touching the sides of the bowl and added sugar, shaoxing, star-anise, lemon-grass, galangal, soy sauce, dried pepper, onion, and enough water to cover, then covered it and left it in the oven until the pork belly was tender and the fish skin stuck to the sides of the bowl. I'm probably forgetting something as it's been years.

[Anonymous No.11286838]

If you got pork belly make some yakisoba. My mom picked up the recipe while we were stationed in Okinawa.

[Anonymous No.11287249]

Brine it beforehand and then roast it low and slow rendering most of the fat.

[Anonymous No.11288375]

Idk get some pork shoulder and mix them ground together and make some sausage patties or some shit anon

[Anonymous No.11288506]

>>11284622
its true here too- the "thrifty cuts" used to be the cheap cuts, but things like pork belly, beef cheeks, oxtail, skirt steak, etc are now just as expensive as the grill-ready cuts that are easy cook

[Anonymous No.11289425]

>>11284394
All these Asian dishes are great. If you want to go non Asian sautee it finely minced with your veggies as a base to ragu sauce.