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Home Cooking 4

What to do with tasty but chewy pork belly?

HillsofBeverly | Feb 16, 201506:03 PM

I cured 2 lbs of belly (in 3 thick strips from H Mart) in Momofuku's half sugar/half salt cure, rinsed, wrapped tightly in foil and baked at 250 for 2 hrs, chilled and then opened all of the (incredibly greasy) foil to find 3 strips that had held shape. Cut some slices, crisped and grilled them, and they are a bit chewy (but tasty).

I did buy meatier slices of belly - maybe too meaty? I also favor very meaty bacon and it gets chewy as well. I purposefully did not select strips with large fatty or fatty/meaty hybrid chunks as spouse hates those, and I don't love them.

I'll eat this - it tastes good, but is there a way to reheat so it is more tender? I did not get enough lard/white fat from the baking to confit it. Steaming gently? Warming in my Momo ramen broth (good enough that spouse who is indifferent to Asian and fusion cuisine deemed it "quite good") b/f adding other goodies?

I did get about 1/3 cup of lovely pork jelly but that's in the freezer pending other uses.


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