Pork Belly is a staple item in most Asian supermarkets or Butcher stores, almost always reasonably priced at less than $2.50/lb for a 3 inch wide , by 14 inch long slab... I'll usually purchase it to try and duplicate the Roast Pig you can get in any Cantonese Style BBQ place. I've tried a number of recipes...but the distinctive Crispy Skin still eludes me.
Here's the final result ....tender pork made into a BLT of sorts....Tender meat, sliced red onion, sliced grape tomatoes, and Baby Arugula...served up on a nice Portuguese Roll and Duke's Mayonnaise.
450* for 20 minutes
225* for 4 hours.
Held @ 170* for an additional 17 hours..
Now why 17 hours at 170*....I was trying to render out the fat. What I ended up with was a pretty tasty and tender piece of meat, even though the skin did not turn up as I hoped it would.
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