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Pork Belly

How to Cook Pig Skin for Football Season

Football season is synonymous with tailgating, and the Super Bowl culminates in the most epic spread of them all. Cue copious batches of dips, wings, guac, and chili. Or, for something a little different...
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Art of Roasting Pork Belly

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by starzzz 1 month ago

I am looking to roast a piece of pork belly in the oven to get a crispy/crunch skin and juicy meat and fat. I comfortable with scoring and roasting at a high temperature for the first while, but w...

Burnt Pork Belly? From Momofuko

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by margarita7 7 months ago

I’m making a pork belly recipe from Momofuko and the top is very much blackened. I covered it with tin foil so it doesn’t burn more, but I’m worried I burnt or overcooked it... has anyone made this...

Mama's Asian Noodle House | Fresno

Melanie Wong
by Melanie Wong 10 months ago

Last month I was back in Fresno for a couple nights to visit a friend. I always look forward to the Southeast Asian chow to be discovered there. We had lunch at Mama's Asian Noodle House. Kao P...

Roasted Pork Belly Help for Crispy Skin

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by day963 11 months ago

In the process of making an HK style roasted pork belly but whenever I have done it in the past I've had some problems. My process usually goes with poking holes on the pork skin, adding a bed of s...

Armistice Day Dinner at Royal Feast in Millbrae

Melanie Wong
by Melanie Wong 12 months ago

Last month a family member asked me to help her order from Chef Liu. I told her the best way was to just give him a budget, a couple days notice, and let him cook for us. Despite my 16+ year hi...

Rainbow Appearance on Pork Belly Skin?

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by silentgrace7 1 year ago

Hello! I’ve got a strange debacle on my hands. I’ve tried working with pork belly a few times, but this is the first time I bought it fresh. When I pulled it out of its packaging yesterday (the...

How long can I hang a 500g prosciutto?

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by billy198621 1 year ago

I've made a 500g prosciutto (pork belly) I cured it in salt and herbs for 36 hours and now I am hanging it in my refrigerator for the next 6 weeks or until it loses about 30% of its water content.....

Taladwat from the People who Brought you Pure Thai

thegforceny
by thegforceny 1 year ago

I've been on a Thai food kick for about 5 years now. (Before that it was Mexican, for about 10.) I had heard about Taladwat somewhere, so put it on my list. Running errands on 9th Avenue Saturd...

Substitute for Okara (soy bean pulp)

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by ulurujamman 1 year ago

Hi, I'm trying to make a recipe for buta no kakuni I found in an issue of the Japanese magazine Dancyu; at one point it calls for the pork belly to be simmered for 2 hours together with a quanti...

pork belly for sausage making?

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by j8715 9 years ago

anyone tried fat from the belly vs back fat in making fresh sausage?

What to do with sliced pork belly?

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by ChervilGeorge 5 years ago

I purchased what I thought was bacon but when I got home realized it was not bacon but pork belly. I now have 5lbs of pork belly! Ugh. I can't make bacon with it because I don't have a smoker an...

Thin-cut pork belly

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by katecm 8 years ago

At the Asian market, I got some very thin-cut pork belly slices. They're in the freezer now and I don't know what to do with them. Too thin to braise? Can I sauté?

Where to Buy Pork Belly in DC Metro

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by jac0077 11 years ago

I have seen some other threads on this but nothing great. Two questions: 1. Is the pork belly sold at Asian markets just as good as at a butcher shop? 2. Has anyone purchased pork belly at any...

Very thin, fairly lean pork belly--How to cook?

ninrn
by ninrn 2 years ago

Hi, I know that someone asked this question before, but all the answers seem to have been referring to thinly sliced pork belly and not pork belly that's just thin. I have some pieces of fairly ...

Pork Belly for bacon curing

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by joannpeach 2 years ago

I'm new to the area and would like to find out where I can source pork belly (sans skin) to cure for bacon?

Where can I buy Pork Belly in PDX ?

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by centavocnf 3 years ago

Was thinking Barbur Foods, or Gartners ( where one calls to order it...) anywhere else? I only need about 5 lbs... Thanks folks!

Hunan Bacon

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by BIM 12 years ago

Does anyone out there remember Henry Chung's original restaurant on Kearny in Chinatown - late 70's I guess...and on the menu they had this dish called simply, I think, Hunan bacon. It consisted o...

Best Butcher for Charcuterie Meat?

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by larrysteeze 3 years ago

I live in the Newton/Waltham (MA) area and have been looking for either a good butcher or a good farm in the area that I'll be able to get high quality meat to cure. I've been having a tough time a...

Crispy Pork Belly -- What is the role of vinegar?

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by iPat 3 years ago

I see quite a number of recipes for crispy pork belly/pork crackling that ask you to rub vinegar/lemon juice on the skin to make it crisp. What exactly does the vinegar do to the pork skin? Can ...

* Porchetta *...Slow Roasted with Crispy Crackling Skin... and Pictures

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by fourunder 8 years ago

So for a change from the usual straight Roast Pork Roasts I have been making of late….I thought I would liven things up and make something with more than just Kosher Salt and Fresh Cracked Pepper…m...