Call me crazy

[NamVetJoe]

Ok, it’s not like I have not been called that before. While at Costco to pick up some tri-tip I spied this. I just know even though it's cooked and sliced there has to be something you boys and girls have done with it in the smoker to kick it up

 

[chilerelleno]

Hmmmm, interesting.
I've never seen it pre-cooked and packaged before.
I do believe I'd leave that right where I saw it, and not bother trying to 'kick it up' .
I'll take a fresh belly to cook myself.

 

[kruizer]

My wife bought some of that from a little butcher shop a while back and just fried it up like bacon. Tasted really good.

 

[chilerelleno]

My wife bought some of that from a little butcher shop a while back and just fried it up like bacon. Tasted really good.

Again, interesting.
Was it cured like bacon or ham?
What'd taste like? Salty, sweet?

 

[gmc2003]

I think I would cook it up on the grill, chop it up and serve it on a roll with a sauce.

Chris

 

[NamVetJoe]

Costco sold uncooked pork belly at one time but not anymore. I was told this was new. I have not tried it yet. Package states. Souse Vide Fully cooked Cured sliced and Hickory smoked. I think I will throw a few slices in the deep fryer for a minute

 

[chilerelleno]

My Costco still sells skinless pork bellies, whole or in 2" strips multi packs.
They used to sell skin-on, whole pork bellies.

 

[petehalsted]

The Costco's in STL sell the same as Chile mentioned Whole or 2" strips. The ones I tried in SoFla did not have any pork belly.

Sounds like that package used every word they could think of to describe it :-)

I agree with Chris, I think I would introduce them to a piping hot grill, get some good grill marks and char up the fatty edges just a touch, and make Pork Belly Sliders.

In fact I have 4 of those 2 inch strips left in the freezer that I have to smoke soon, we are emptying the freezer in prep for going to South America for 6 months. As much as I love my Pork Belly burnt ends, I am planning to smoke these as whole strips, let them cool, slice and make Pork Belly Sliders as described.

Now that I think about it, I am pretty sure I could go on a "Forrest Gump" rant about Pork Belly the same as Shrimp! Might explain why my cardiologist drives such a nice car LOL

 

[NamVetJoe]

I deep fried two pieces of the belly last night 330 degrees. It could have been a little more crunchy. Next time I will up the temp to 370. I did not leave them in long I didn't want them to dry out. BUT boy were they good. Tender juicy and really nicely smoked. I will definitely try them again and think you should too