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pork belly odds and ends

post #1 of 4
Thread Starter 

we have a cured belly on the menu, and alot of scraps. i want to know what you guys throw together with those scraps, wheter to throw on for special or something special for the crew.

post #2 of 4

Well I would almost always use these scraps for soups. These are also great for giving some pasta dishes a kick. Are the cured belly scraps smoked or more like a pancetta?

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #3 of 4

With cured pork belly scraps we would always make a pork terrine and fold them in. Country style, served with celery root remoulade.

 

 

post #4 of 4

Sounds good DeppsouthNYC. Did you blanch the scaps at all or just put them straight in. Blanching them lightly can take out heavy smoke so it doesn't over take the terrine.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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