Follow us:

Home Cooking 8

21 Hour Pork Belly....with Picture..

fourunder | Nov 26, 201311:56 PM

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.

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound

Plan your meals around fall premieres with TV Guide