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Roasted pork belly

post #1 of 11
Thread Starter 
This was done in the oven. Just perfect dish after a day on the ski hill.

Two pieces of belly - scored skin


Blasted with high heat for 15min then at 325 for 2.5h. Added wine for the last hour.


post #2 of 11

I made a similar dish using pork belly and Makers Mark bourbon.  Same checkboard cut, only belly cooked at 275 for 31/2 hours before going under the broiler and then cutting apart and into the bourbon glaze.  Was outstanding, restaurant quality.

 

Richard

post #3 of 11

MMMMMMMmmmmmmm............!!!!!:drool

 

Looks Mighty Tasty from my house!!!:drool:drool

 

 

Bear

post #4 of 11

Man that does look good !   Thumbs Up :drool

 

Gary

post #5 of 11

Why keep the skin on? Doesn't it get tough?

post #6 of 11
Thread Starter 
No. It gets crunchy. Arguably the best part.
post #7 of 11
We use the raid the lu'au pig and steal the belly and do this...

We'd then dice it up and make Filipino style kilawan with rice! I love that stuff...
post #8 of 11
Looks tasty!
post #9 of 11

Nice looking piece of pork!

 

Disco

post #10 of 11

Man does that look good!

post #11 of 11

I'll second that again

 

Gary

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