Author Topic: Pork belly  (Read 3424 times)

Offline Cait1221

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Pork belly
« on: February 25, 2016, 08:07:41 AM »
Does anyone have any suggestions on how to cook or prepare pork belly?

Offline Eric

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Re: Pork belly
« Reply #1 on: February 27, 2016, 05:41:35 AM »
Bacon?  We always did it in a cast iron skillet.
But lately I like it in the oven.  Every piece gets cooked to the same crispness, nothing gets burnt, and you let the grease harden over a few hours afterwards for fairly easy cleanup (use foil or similar on the oven sheet)


Offline Cait1221

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Re: Pork belly
« Reply #2 on: February 27, 2016, 07:39:30 PM »
Thanks!
They had slabs of it for sale at the health food store I work at, and they were pretty thick. I tried slicing it in bacon sized strips, but I somehow managed to cook it to almost nothing (which I'm sure is normal when the fat cooks off), and it wound up just being too fatty and greasy to eat. I'm guessing I just didn't prepare it well enough.
I'll try cooking it in the oven next time though so it cooks more evenly.

Offline Eric

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Re: Pork belly
« Reply #3 on: February 28, 2016, 06:46:02 AM »
I do pretty thick slices of center cut belly for 20 min at 400 degrees.  Perfect each time