Pork Belly

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...

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...

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...

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.....

by thegforceny 11 months 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...

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...

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

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...

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?

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...

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 ...

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

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

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...

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...

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...

Hi, we are buying a half pig from Baron's Meats on Church St. in San Francisco. Unfortunately, they don't offer smoking services, so are going to have a pork belly that we would prefer to have smok...