Pork belly bone in ideas

[bang4dabuck]

Sorry tried to search but can find no search function anywhere ??? I'm sure many others have posted. Over here in the Philippines they don't have those big ol' hogs like back home so they are not too thick, they call it KAWALI and thought I'd give it a shot. I would guess that a 3 rib cut is about a kg unless you go with a bunch of extra fat. Their famous lechon ( whole roasted pig ) here go about 35 kg I would guess so just that's the kind of pigs we are dealing with here. So sorry if somebody can point me to the search function or other postings. Much appreciated

 

[tropics]

It is at the top right next to your name
http://smokingmeatforums.com/index.php?search/
http://panlasangpinoy.com/2017/09/13/how-to-cook-super-crispy-lechon-kawali/
Richie
My wife & I have a place in Pasay

 

[bang4dabuck]

I'm not seeing it. I just see a light bulb and an envelope.

Think we talked before. Any fishing over here ? Hitting Wachapreague again this May for fluke but expect dirty water as usual. Will hit Lewes for headboats tog in April at least once.

 

[tropics]

The Link I gave you should open the search bar
Look at this

 

[GaryHibbert]

Go to the top left corner and click on the 4 bars. Scroll down to the bottom of the list to find Search.
Gary

 

[Bearcarver]

The Link I gave you should open the search bar
Look at this
View attachment 346964

This (what Tropics posted)is what the top of mine looks too.
Search should be to the left of your name.

Bear

 

[bang4dabuck]

I found it.

Seems like not much info on this cut. I'll treat it like country ribs. I will give the skin to the dogs.

 

[Bearcarver]

I found it.

Seems like not much info on this cut. I'll treat it like country ribs. I will give the skin to the dogs.

Hard to say without pictures, but unless it's cut in small pieces like Country Style Ribs, I would probably treat it like a rack of Pork Ribs.

Bear

 

[tropics]

I found it.

Seems like not much info on this cut. I'll treat it like country ribs. I will give the skin to the dogs.

You could do as Bear said
http://www.smokingmeatforums.com/index.php?threads/belly-bacon-bacon-on-a-stick.270410/
and have some
http://www.smokingmeatforums.com/index.php?threads/chicharron.184570/