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Braised Pork Belly with Lemon Mustard Rub - Page 2

post #21 of 26

I  will do a twice cooked master stock belly this week so Foamheart ,Clarissa & any body else thats interested can see what I am talking about. Poached ,cooled,pressed ,then cubed & hard fried.

post #22 of 26

They should annouce the cooking school on the banner!!!

post #23 of 26
Thread Starter 
Quote:
Originally Posted by Pcallison View Post

 I think I just gained ten lbs just reading this thread, LOL. It's funny, my daughter called a couple days ago & said they'd picked up their hog at the butchers & had a belly they didn't know what to do with. At the butchers recommendation, they braised it similar to yours, She said, was the best food she had ever eaten. Had it for dinner, breakfast, & what little was left over, they had for sandwitchs.Definately will have to give this a try.See ya Phillipl

Leftovers are fabulous for breakfast; we sliced the leftover belly thin like bacon (skin on!), and then heated it up in the frying pan while frying some eggs. Totally different texture than bacon, but just as delicious in its own way.  Was great for mopping up runny egg yolks!  Do give it a try, Phillip.  I'm sure you'll love it.

 

Thanks for checking out my post, and have a great day!

Clarissa

post #24 of 26
Thread Starter 
Quote:
Originally Posted by Moikel View Post

I  will do a twice cooked master stock belly this week so Foamheart ,Clarissa & any body else thats interested can see what I am talking about. Poached ,cooled,pressed ,then cubed & hard fried.

Sounds great!  I'm in!

post #25 of 26
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post

Just had a thought. What if one were to do everything the way you described, but do the reheat in a smoker? It would still get smoke flavor at least on the outside. It'd likely be very subtle, but it sounds like subtlety would work on this.

 

I think it would be delicious, especially just a subtle smoke flavor that doesn't overpower the other flavors of the rub. I keep some orange wood pellets around for special stuff, I bet citrus would be great with the lemon zest in the rub.  I would try to keep the temp of the smoker pretty low, maybe < 200 deg F, to avoid having any more fat render out of the belly.   Be sure and post on your results...I'll be really interested to hear how it goes.  Great idea!!!!!

 

Clarissa

post #26 of 26

Looks Really tasty Clarissa! Not sure how I missed this thread but I did! When I go down to the coast to visit my relatives we usually end up having braised belly with at least one of our meals!

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