ISO TNT Pork Belly Recipes

[Andy M.]

I'm not interested in making bacon. I'm looking for Asian or other recipes for fresh pork belly.

Whatca got?

 

[buckytom]

how about korean samgyeopsal gui, or grilled/bbq pork belly?

i'll be back in a bit with a link from maangchi.com.

 

[buckytom]

am i having a deja vu or did i post this already?

Korean grilled pork belly BBQ ("samgyeopsal") - YouTube

 

[TATTRAT]

Sweet baby Jesus I love Korean BBQ!!! Few things finer than spicy pork belly with the salty, sweet, sesame sauce. . . .I am SO glad that in Annandale, we have numerous 24hour Korean BBQ Places!

Crispy roast pork belly is almost a spiritual experience, when done right. It is a couple day process of seasoning, and drying, then slow roasting the belly, and scoring the skin enough so that the fat renders, leaving almost a pork rind/chicharon quality crackling skin. The rendered "juice", and a little soy, some white rice, I am telling you, it's one of those death row final meal kinda good dishes.

 

[vitauta]

korean pork belly bbq--it's what i want for breakfast all week

 

[powerplantop]

Char Siu / Chinese barbecued pork

Char Siu / Chinese barbecued pork - YouTube

Crispy Roast Pork / Siu Yuk

Crispy Roast Pork / Siu Yuk - YouTube

Nibuta Simmered Pork

Nibuta Simmered Pork - YouTube

Not Asian but Pork Cracklins

Pork Cracklins - YouTube

 

[Rocklobster]

Last one I did, I went the Mediterranean style. I marinated it, skin side up, in olive oil, garlic, herbs, (or you could go porchetta spices) and a bit of soy sauce. Score the skin every 1/4 inch, keep it very dry, and spread a bit of rock salt over it. A dry skin at all times is important to achieve a nice crisp crackling. Let this sit over night and then wipe off the salt and slow roast the next day for a couple of hours. Then crank up the heat at the end to get the crackling nice and crispy. Let it sit for 10 15 minutes before slicing. I had mine with a saucy potato, and veggies.....

 

[taxlady]

Put some aside for the next time you make boeuf bourguignon.

 

[Andy M.]

Thank you all for taking the time to dig up these videos. Lots of different ideas.