Finally saw some pork bellies at Costco!

Discussion in 'Pork' started by mummel, Mar 14, 2016.

  1. mummel

    mummel Master of the Pit

    I want to give one of these a shot.  Whats the best way to prepare them?  It looks like a ton of fat and a heat stopper.  I'm guessing I would need to free it once smoked and eat over time.  What do you guys do?
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Cure them & make bacon!

    Al
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    As Al mentioned you can cure and make bacon. Or you can braise the pork belly and eat it that way too.
     
  4. mummel

    mummel Master of the Pit

    What does the curing do vs smoking them directly or cooking them?
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Curing turns the pork into bacon. The curing process changes the flavor. Just cooking or smoking it is just smoked or cooked pork.

    Crispy pork belly:

    1 pound skinless pork belly
    2 teaspoons fine salt
    2 teaspoons sugar
    a few grinds of black pepper
    INSTRUCTIONS
    Season pork belly with salt sugar and a few grinds of black pepper. Cover and refrigerate overnight.
    Preheat oven to 450°F.
    Roast pork belly for 30 minutes. Reduce heat to 275°F and roast for an hour or more, until tender but not mushy. (Larger pieces of pork belly will take longer. Our one-pound belly was done after an hour at 275°F.)
    Remove from oven and let cool to room temperature. Wrap tightly in plastic and refrigerate until chilled through - at least a few hours and up to 2 days.
    Once chilled, slice into thick pieces and brown in a small amount of oil or warm in stock or water if you're making ramen or ??
     

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