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I was also cooking some tongue for dinner tm aNd gave the baby some but she stole my pork and Is too busy eating that to bother with the
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tongue!
No -boiled cow tongue. I was cooking it for rosh hashana tm (yes I see the irony of cooking pork today!) also delicious. This was my first pork belly- I am trying to get comfortable with cooking pork as I just never really did before. Want to experiment with "hocks" next
justplainbill said:Looks kind of red for uncured pork; more like corned beef.
Three or four per liter of sauce makes a nice ragu for pasta. Kinda messy but so are neck bones.love this post, siegal--actually, any post that awakens my taste buds and seduces my appetite like the pork belly i've yet to taste. i will surely be cooking my first pork belly soon. it seems everyone is raving about it lately, and i just love pork so much anyway--every part of the pig i've ever tried. i think that includes pretty much everything except for the curled-up tails i have passed up on more than one occasion. hell, somebody tell me about their delicious pork tail recipe, and i'll likely be ready for another go at 'em....
Rocklobster said:Looks good. I have gotten into pork belly lately also.There are some great Chinese, Korean and Vietnamese recipes. I bought a whole pork belly from a producer at our local farmers market and have 5, 2 lb pieces in the freezer. I just have to pace myself and try not to eat it too fast. The last one I did was marinated over night in a porchetta type blend. Lots of garlic. It was awsome. Can't wait for the next one,
The usual- garlic, oregano, fennel seeds, marjoram, rosemary, thyme, hot red pepper flakes, black pepper corns, perhaps some coriander, and some basil at the end.thanks for the suggestion, bill. what kind of seasonings would be nice in this ragu with the pork?