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I saw it in the store today and I didn't buy it because we are leaving on vacation tomorrow, but I was wondering if anyone has some good recipes or ideas for some pork belly. I just hope it was not a one time thing and they will continue to stock it.
Where do you start with what to do with the amazing piece of gold known as Pork Belly......... (deep breath, sigh) OK I am better now.
The first one that will come to mind has already been mentioned, bacon...... Love me some bacon...
At work we use pork belly for several of our different Breakfast Chef Tables. We will season it with a rub, wrap and in the cooler over night. The next morning we will re-season it and smoke it for 3-4 hrs with what ever wood grabs our fancy at the time. We then will cool it to portion it or vacuum seal it for later use. it really depends on how many the Chef Table is for and what we are serving on how much is left. We will do things like 1"x1" cubes quick fried to get the outside crisp and the inside will be tender and serve on Cheddar Cheese Grits.
BLT Salad:
My unusual take on a BLT. I did an Orange Infused Smoked Pork Belly. Smoked it for 2hrs with hot hard oak smoke, then braised it with beer, OJ and onions for 1.5hrs and caramelized brown sugar on top just before service. Tossed a mixture of organic greens with EVOO, sea salt and fresh ground black pepper. Macerated toy box tomatoes and euro cucumbers with aged balsamic vinegar. Lightly toasted some brioche with garlic butter. For service I cover the salad with a glass cloche and used a smoke gun to pipe some under it just before service.
A play on Ham and Bean Soup Pan Seared Hickory & Oak Smoked Pork Belly Croutons with 3 Beans (Rattle Snake Beans, Small Navy Beans and Small Red Beans) Tossed with Rendered Pork Belly Fat and Mirepoix (Carrot, Celery and Onion) This is how it was presented to the guest. We the frenched the Soup over it at the table. (I saved the dripping in the water pan to enhance the soup base, put the whole thing over the top)
