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Pork Belly - Page 4

post #46 of 52
8/3/10 at 2:53pm
bit of chili pepper and cilantro on buta no kakuni looks great. Turns it back to a bit of continental Asia, where it probably comes from.
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post #47 of 52
8/4/10 at 11:24am
Going to try the NYT recipe on Sunday.

Acid and guys, now you have me craving some good lechon with Mang Thomas, and while I can get the soursour sauce, I can't get good lechon here
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post #48 of 52
8/4/10 at 11:28am
"pork bellies are used to make bacon, which you might find in a bacon, lettuce and tomato sandwich"
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post #49 of 52
8/9/10 at 7:12pm
I made the oven broiled pork belly again this weekend. Crispy/crunch skin... salty pork goodness...







you can also add crushed garlic to the initial boiling process in the aforementioned recipe if you like to have it garlicky too.
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post #50 of 52
8/9/10 at 7:30pm
^ Looks good. Did you do that with the NYT recipe?
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post #51 of 52
8/9/10 at 8:10pm
Quote:
Originally Posted by Piobaire View Post
^ Looks good. Did you do that with the NYT recipe?

the one i gave before here: http://www.styleforum.net/showpost.p...8&postcount=24

its just a super simple thing thats easy to do.
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post #52 of 52
8/9/10 at 9:17pm
Quote:
Originally Posted by LawrenceMD View Post
the one i gave before here: http://www.styleforum.net/showpost.p...8&postcount=24

its just a super simple thing thats easy to do.

Ah, thanks.
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