"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 09-08-2005, 06:46 AM   #1
Executive Chef
 
Piccolina's Avatar
 
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
Question Pork belly?

Hi guys,

I have a question...am I correct in thinking that pork belly is the word given to the cut of meat that will become bacon? In its "natural" state is a pork belly just bacon that has not been preserved, etc?

Thanks for your thoughts

__________________

__________________
Jessica

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Old 09-08-2005, 07:07 AM   #2
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
I think bacon comes from the side instead of the belly. My grqndmother used to call it "side meat" sometimes. I don't know what the belly is used for.
__________________

__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 09-08-2005, 09:45 AM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
Pork belly is the cut of meat that becomes bacon. It's not part of the pig's stomach.

It is located below the ribs and is, in fact, found on the animal's sides, so it may also be referred to as side meat.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-08-2005, 10:46 AM   #4
Head Chef
 
htc's Avatar
 
Join Date: Sep 2004
Location: USA,Oregon
Posts: 1,302
ICadvisor, you're right, it's the same part of the pig as bacon, just not smoked. Are you going to cook something with it???

I love that stuff! We use pork belly various ways in Vietnamese cooking. How will you prepare yours?
__________________
htc is offline   Reply With Quote
Old 09-09-2005, 04:34 AM   #5
Executive Chef
 
Piccolina's Avatar
 
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
Quote:
Are you going to cook something with it???
I'm thinking I might, the local butcher would surely have some. I'm quite sensative to food addictives like nitrates, but I was thinking how lovely it would be to make a little pea and "bacon" soup as our weather here has been miserably rainy all week. I gather it won't quite have the same "smoked" flavour but I'm sure it'll be more appropriate for that kind of soup than a pork chop (lol)

Thanks for the clarification guys, much appreciated!
__________________
Jessica

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Old 09-09-2005, 09:39 AM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
Bacon is salt cured and smoked.

Pork belly is just a fatty piece of pork.

If you use pork belly to make soup, you will get fatty, pork-flavored soup. Unfortunatey, you won't get any bacon flavor out of the meat.

If you trim off most of the fat and use the lean, you will add flavor to the soup. Otherwise, you could make pancetta - salt-cured unsmoked bacon.

I did a quick google search and there are recipes using pork belly if you want to give them a try.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-09-2005, 10:34 AM   #7
Head Chef
 
htc's Avatar
 
Join Date: Sep 2004
Location: USA,Oregon
Posts: 1,302
Do you have an Asian market close by? If you do, or have on hand thick soy sauce, & fish sauce, you can make a Vietnamese dish and eat it with rice. *Yummy*


Hard boil some eggs, however many you want in your dish. Take your belly,cut it in chunks, make sure to leave the skin on. Mix the thick soy sauce w/ the meat & fish sauce & a dash of sugar. I'd use a tablespoon of fish sauce to start. Put it in a pot (preferably clay pot) and turn on high once it comes to a boil,then add your peeled hard boiled egges and mix it up, then turn it to med. and let it simmer until the meat gets soft. Once it's done cooking, but a bunch of black pepper on top. Then eat with rice.
__________________
htc is offline   Reply With Quote
Old 09-09-2005, 10:40 AM   #8
Head Chef
 
htc's Avatar
 
Join Date: Sep 2004
Location: USA,Oregon
Posts: 1,302
If you can't find thick soy sauce, here is what you can do to make a thick carmel sauce at home. I pulled this from Pleasures of the Vietnamese Table by Mai Pham. I've never tried this, but know the method is correct. I've done this exact same thing, just never measure the amount.


1/2 c. sugar & 1/3 c. boiling water
Place sugar in small heavy bottomed pan over med. heat. Sugar will melt and start to carmelize in about 2-3 min. Stir a few times (edge will brown fast) and let mixture bubble until it turns dark brown (about another min). Remove from heat and slowly stir in water.

Careful, this is hot, so don't let it splash on you.
__________________
htc is offline   Reply With Quote
Old 09-10-2005, 11:17 AM   #9
Executive Chef
 
Piccolina's Avatar
 
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
Quote:
If you use pork belly to make soup, you will get fatty, pork-flavored soup. Unfortunatey, you won't get any bacon flavor out of the meat.
Thanks for the heads up, Andy, I had thought that might be the case...perhaps my best bet would be an unsmoked "fresh" ham.

htc, unintentionally you made me laugh, no, sadly I live in a tiny little (itty-bitty) town on the southern coast of Ireland, there are no Asian stores to be found around here, though Cork would certainly have them. The lack of ingredients in this neck of the woods (without meaning any disrespect to Ireland or the Irish people) and Ireland in general is a never ending source of fustration for me...but at the same time it does lead to somewhat creative new spins on old recipes.

Thanks so much for the thick sugar sauce recipe, I think I would make that regardless of if I had the other ingredients on hand, as it sounds like a nice change of pace!

I appreciate all your thoughts guys!
__________________
Jessica

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Old 09-11-2005, 06:21 PM   #10
Head Chef
 
htc's Avatar
 
Join Date: Sep 2004
Location: USA,Oregon
Posts: 1,302
IC, I always assume everyone has Asian staples...I know, silly of me. If you can't get fish sauce, just use salt. Won't be as authentic, but you'll get the idea of what it tastes like.
__________________

__________________
htc is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:52 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.