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Pork Belly

post #1 of 52
12/15/09 at 9:56am
Thread Starter 
Anybody have a kick-ass recipe? Thinking to cook something up for a dinner party on the weekend. Something simple to retain the porkiness.
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post #2 of 52
12/15/09 at 1:33pm
Sear, press, refrigerate, marinate, cook.
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post #3 of 52
12/15/09 at 1:35pm
I like to cook a pot of lentils with a piece of belly, then serve it sliced on top of them. Simple, and the pork permeates the dish.
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post #4 of 52
12/15/09 at 2:09pm
Make bacon!

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post #5 of 52
12/15/09 at 2:13pm
I had an unbelievable appetizer of pork belly at Le Pigeon in POrtland OR a few months ago. Let me see if I can find a description of it somewhere. I definitely remember some house pickles involved and a nice bit of acid to cut the fattyness.
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post #6 of 52
12/15/09 at 2:35pm
Quote:
Originally Posted by pscolari View Post
I had an unbelievable appetizer of pork belly at Le Pigeon in POrtland OR a few months ago. Let me see if I can find a description of it somewhere. I definitely remember some house pickles involved and a nice bit of acid to cut the fattyness.

Is that restaurant any good?

I like their shirts:



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post #7 of 52
12/15/09 at 2:43pm
Quote:
Originally Posted by kwilkinson View Post
Is that restaurant any good?

I like their shirts:




It is an excellent restaurant that is reasonably priced and also has a welll edited wine list. FWIW - My entree was a beef cheek bourguignon.
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post #8 of 52
12/15/09 at 10:06pm
just bought pork belly to use for our pork cassoulet. mmmmm.....
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post #9 of 52
12/16/09 at 1:12pm
Make David Chang's Pork Bun recipe out of the Momofuku Cookbook.
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post #10 of 52
7/30/10 at 12:12pm
I found a recipe for a Japanese pork belly that looked great but don't remember the website. Trying to find it on google, it was a recent post by a big Japanese food blog (that I had never heard of before...). Anyone know what it might be?

Or if you have a recommendation for a smoked PB or grilled PB that would be good. Want to make it Sunday maybe Monday, just in case it requires a long marinade.
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post #11 of 52
7/30/10 at 12:13pm
No help here, but I want to say that I think pork belly is the best food in the world. Not only that, but you can trade it too!
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post #12 of 52
7/30/10 at 12:17pm
Quote:
Originally Posted by edinatlanta View Post
I found a recipe for a Japanese pork belly that looked great but don't remember the website. Trying to find it on google, it was a recent post by a big Japanese food blog (that I had never heard of before...). Anyone know what it might be?

this?
http://shizuokagourmet.wordpress.com...akuni-recipes/

that recipe was poasted in the random food questions thread, and it came out great when I gave it a go.
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post #13 of 52
7/30/10 at 12:18pm
Quote:
Originally Posted by MetroStyles View Post
No help here, but I want to say that I think pork belly is the best food in the world. Not only that, but you can trade it too!

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post #14 of 52
7/30/10 at 1:59pm
Quote:
Originally Posted by gdl203 View Post

HAHAHAAHAHAHAHAHA

http://www.whiteonricecouple.com/rec...-pork-banh-mi/ Porkbelly Banh Mi

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post #15 of 52
7/30/10 at 3:04pm
+1 on buta no kakuni if you're gonna be drinking something harder like sake (though by the sound of it you won't be); come to think of it, pork belly really does go down well with some clear and 30-40 proof, nice and astringent to rinse that fat down. Straight up pork belly on the grill, Korean style, dipped in rock salt/gomashio/black pepper, then several other dips after before rolling a ssam is my common way of eating it. Well, I do live in Korea, which is a factor in that.... but if you just want to taste what pork belly is all about without getting too technical with it, get a good one, like Japanese kurobuta, and then grill it til the fat renders. Give it some ssam fixings and you will see.
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