Besides in the form of bacon. I have only ever, besides making bacon, braised it or used it for flavoring. I've been toying with marinating it and grilling it. This is my go-to marinade for pork and chicken. It also is great for vegetables or kabobs. It may seem like a lot of onions but it all balances out.
1 large or 2 small shallots, diced
1 sweet onion, diced
1 green onion, sliced
3 cloves garlic, diced
1 red chili, diced
1 tbsp lime zest
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp sesame oil
1 tbsp white wine
2 tbsp olive oil
2 tbsp sugar
salt and pepper to taste
So what are your favorite ways to enjoy the belly? I plan on getting some and doing a braise this week but I'm open for suggestions. I just have to wait for Tuesday (when the butcher shop opens for the week) and hope they have belly. If not I'll have to wait for Wednesday (when they butcher).
My braise is as follows. I'm not sure where I got this from but it's been my go-to recipe when braising any meat but especially pork belly.
Beer Braised Pork Belly
For the pork:
2 lbs pork belly, preferably skin on
For the dry rub:
3 Tbps whole black peppercorns, ground
2 Tbps Whole cloves, ground
2 sticks cinnamon, ground
5 Tbps dark muscovado sugar (dark brown sugar can be used)
3 Tbps coarse sea salt
For the braise:
1 1/2 Tbsp oil
as needed, salt and freshly ground black pepper
the pork belly, cured, rinsed and dried
2 medium yellow onions, roughly chopped
2 stalks of celery, roughly chopped
2 medium carrots, peeled and roughly chopped
1 bay leaf
3-4 springs thyme
22 ounce dark beer
6 cups chicken stock
For Dry Rub:
1. Mix the cure ingredients together.
2. Rinse the pork and dry with paper towels. Season the pieces of pork on all sides and pack into a plastic container (there will be a lot of dry cure mix left, save in an airtight container). Allow the pork to rest, covered and refrigerated, for two days. After curing is done, rinse the pork under cold water to remove seasoning. Pat dry. You are now ready to braise.
For Dish:
1. Preheat oven to 350°F.
2. Heat a heavy, medium-sized pot over medium-high heat. Season the pork belly with salt and pepper. Add the oil to the pot, and sear the pork pieces on each side to a deep, golden brown. Remove the pork to a plate, and pour out any excess fat, leaving about 1 tbl in the pot.
3. Add the mirepoix to the pot, and cook until the vegetables begin to soften and slightly caramelize, stirring occasionally. (If you think there’s a danger of burning the fond in the pot, add a half teaspoon of water and scrape the fond away so that nothing burns).
4. Add the bay leaf, thyme and beer. Bring to a simmer, and reduce by half.
5. Return the pork to the pot. Add in chicken stock. Bring to a simmer, skimming off any visible scum and fat. Cover with a tight lid and place into the oven on the center rack. Cook until fork tender, about 3 hours.
6. When the pork is done, place the pot back on a burner and shut off the oven. Transfer the pieces of pork to another pot or container and cover to keep warm. Remove mirepoix and herbs with a sieve or slotted spoon. Discard mirepoix and herbs.
7. Bring the liquid to a simmer. Skim off any scum and fat. Reduce until desired consistency and flavor, season if needed.* Place meat back into the sauce and serve as part of a meal.
*I reduced mine by nearly half so usually no additional seasoning is needed.
1 large or 2 small shallots, diced
1 sweet onion, diced
1 green onion, sliced
3 cloves garlic, diced
1 red chili, diced
1 tbsp lime zest
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp sesame oil
1 tbsp white wine
2 tbsp olive oil
2 tbsp sugar
salt and pepper to taste
So what are your favorite ways to enjoy the belly? I plan on getting some and doing a braise this week but I'm open for suggestions. I just have to wait for Tuesday (when the butcher shop opens for the week) and hope they have belly. If not I'll have to wait for Wednesday (when they butcher).
My braise is as follows. I'm not sure where I got this from but it's been my go-to recipe when braising any meat but especially pork belly.
Beer Braised Pork Belly
For the pork:
2 lbs pork belly, preferably skin on
For the dry rub:
3 Tbps whole black peppercorns, ground
2 Tbps Whole cloves, ground
2 sticks cinnamon, ground
5 Tbps dark muscovado sugar (dark brown sugar can be used)
3 Tbps coarse sea salt
For the braise:
1 1/2 Tbsp oil
as needed, salt and freshly ground black pepper
the pork belly, cured, rinsed and dried
2 medium yellow onions, roughly chopped
2 stalks of celery, roughly chopped
2 medium carrots, peeled and roughly chopped
1 bay leaf
3-4 springs thyme
22 ounce dark beer
6 cups chicken stock
For Dry Rub:
1. Mix the cure ingredients together.
2. Rinse the pork and dry with paper towels. Season the pieces of pork on all sides and pack into a plastic container (there will be a lot of dry cure mix left, save in an airtight container). Allow the pork to rest, covered and refrigerated, for two days. After curing is done, rinse the pork under cold water to remove seasoning. Pat dry. You are now ready to braise.
For Dish:
1. Preheat oven to 350°F.
2. Heat a heavy, medium-sized pot over medium-high heat. Season the pork belly with salt and pepper. Add the oil to the pot, and sear the pork pieces on each side to a deep, golden brown. Remove the pork to a plate, and pour out any excess fat, leaving about 1 tbl in the pot.
3. Add the mirepoix to the pot, and cook until the vegetables begin to soften and slightly caramelize, stirring occasionally. (If you think there’s a danger of burning the fond in the pot, add a half teaspoon of water and scrape the fond away so that nothing burns).
4. Add the bay leaf, thyme and beer. Bring to a simmer, and reduce by half.
5. Return the pork to the pot. Add in chicken stock. Bring to a simmer, skimming off any visible scum and fat. Cover with a tight lid and place into the oven on the center rack. Cook until fork tender, about 3 hours.
6. When the pork is done, place the pot back on a burner and shut off the oven. Transfer the pieces of pork to another pot or container and cover to keep warm. Remove mirepoix and herbs with a sieve or slotted spoon. Discard mirepoix and herbs.
7. Bring the liquid to a simmer. Skim off any scum and fat. Reduce until desired consistency and flavor, season if needed.* Place meat back into the sauce and serve as part of a meal.
*I reduced mine by nearly half so usually no additional seasoning is needed.
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