General Discussion

Pork Pork Belly

ISO recipe for pork belly (cuero con brasa(?))

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ISO recipe for pork belly (cuero con brasa(?))

john clark | Feb 20, 2004 02:18 AM

So I went to the Mexican meat market to get some pork belly because I read that in Europe they barbecue that cut -- roll it and cook it the way we cook brisket or pork shoulder, low and slow etc. But my belly has the skin attached! Yikes! I don't guess I should roll it with the skin on, should I try to remove the skin or should I just cook it flat? Or should I look into other non-barbecue methods, perhaps a braise? I do have a giant pot that I use for whole hams, it would surely accomodate my little half-belly. Is this my time to make carnitas and that fried pork-rind thing? Or can anyone suggest how to barbecue this cut?

To be clear, I think that this is where bacon comes from: next to the spare ribs, plus the skin.

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