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Butchered (and not in a good way) belly from supermarket. What to do with it?

post #1 of 2
Thread Starter 

Picked up about a 4lb. belly from a supermarket. I was in a hurry and didn't inspect their "butchering" until I got home (my bad) so, well, after they removed the skin and ribs there's not much left of the thing. They must have trimmed the fat and discarded it and took off way too much fat when removing the skin. Anyway, it's a messy lump of lean meat now with little fat. Doesn't resemble bacon in the least. Went to a different store and got a 5lb piece properly butchered and ready for my wet cure which was home waiting for me.

 

I don't have a meat grinder so sausages are out, but was wondering what I could use this hunk 'o meat for. Maybe butterfly it and make pancetta? Bacon nuggets, maybe? I could cut it up and pound it into "cutlets" for parmesan. Looking for suggestions.

post #2 of 2
My suggestion is to braise it. Braised pork belly is outstanding, and it works especially well for a leaner belly cut. There are many many recipes out on the web for braised pork belly, but here is a post I did on it a little while back in case you are interested:
http://www.smokingmeatforums.com/t/145470/braised-pork-belly-with-lemon-mustard-rub

Have a great night!
Clarissa
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