Roasted pork belly

[atomicsmoke]

This was done in the oven. Just perfect dish after a day on the ski hill.

Two pieces of belly - scored skin

IMG_20150228_235259.jpg

• atomicsmoke
• Mar 1, 2015

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

IMG_20150301_185621.jpg

• atomicsmoke
• Mar 1, 2015

IMG_20150301_190623.jpg

• atomicsmoke
• Mar 1, 2015

 

[bear55]

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

 

[Bearcarver]

MMMMMMMmmmmmmm............!!!!!

Looks Mighty Tasty from my house!!!

Bear

 

[gary s]

Man that does look good !   

 

Gary

 

[chewmeister]

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

 

[atomicsmoke]

No. It gets crunchy. Arguably the best part.

 

[welshrarebit]

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...

 

[b-one]

Looks tasty!

 

[disco]

Nice looking piece of pork!

Disco

 

[aceoky]

Man does that look good!

 

[gary s]

I'll second that again

Gary