Let's Talk Pork Belly - Page 2

nichole · #16 10-27-2009, 07:24 AM

Quote:

Originally Posted by kokopuffs

I'd think that serving smaller portions would be the best way to go with this cut of meat. BTW there's 16 pounds of belly defrosting in my kitchen right now. To be transformed into apple wood smoked bacon.

I agree with this one. Ohh geez I was wrong posting my first one. I am sorry I was reading something and something came out. I'm sorry.

JustPJ · #17 10-27-2009, 07:24 AM

Dont know if you ran across this recipe or not in your search but I tried this one and found it to be quite good. It cooks it twice which reduces alot of the "fattyness".
Food & Drink : Emeril's New Orleans' Asian-Style Braised Pork Belly : Fine Living
Ya I know it is from a tv show but hey its good!