I just put up about 4 pounds of pork belly to cure into bacon. I’m using the Ruhlman book as a guide, which I have done before. Has anyone ever tried to cure Lardons directly by cutting the raw pork belly into cubes before curing it? How about smoking it for flavor without a cure? Any other interesting ideas for what to do with pork belly?
Mix it in with pork shoulder for carnitas. Pushes it over the top in the best way.
Sounds good but I am not sure what you mean, since I grew up in a kosher home and it’s not in my blood! Do you mean cook the pork belly and then mix with slow cooked pork or slow cook it with the pork. Do I want to keep the fat or cook it out?
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My favorite use is pork belly banh mi sandwiches by following something like Chef Tom’s recipe from ATBBQ:
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Do these. They are wonderful
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I agree with this! I do this with the left overs I have from making banh mi sandwiches! I love a good bao bun and they are easy to make!
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Cook the belly and shoulder together:
I agree on Kenji’s bao buns. I’ve made them several times now and they are always a hit. Easy to make as well.
Pork belly porchetta is pretty amazing stuff.
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Also grew up in a kosher home. I get it.
A great use is with brussel sprouts. Dice it up into tiny cubes, then roast with the brussel sprouts and combine at the end, allowing the flavors to combine. With a little seasoning, honey and real balsamic, it’s really delicious. Easy and quick too.
broil in an iron skillet - which seasons that too - and then toss with hoisin sauce and sesame seeds. serve with rice pancakes, noodles, or whatever else you have. not my personal picture but sort of looks like so
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I gotta add another vote for bao buns!
I also like to grind it and make red curry soup with it. brown it with a bunch of green onion, garlic, ginger, then red curry paste and coconut milk. let it cook for and meld for an hour or so, then we serve it over rice or really whatever your favorite noodle type may be.
This is easy and oh so good from Rick Stein
Rillettes!
(also in Ruhlman)
or marinate in Mojo, roast, and use in Cuban Sandwiches.
I have had success with this simple recipe:
https://www.nigella.com/recipes/norwegian-pork-ribs
Works really well for belly as well and no need to follow the exact seasoning, turns out well with a simple pepper and salt rub and fennel/farlic under the belly.
I always look forward to using the leftovers with a bun or fried rice.
I have used the SRF smoked pork belly tacos recipe many times:
It’s always a winner, and the leftovers are great for days.
Have had great results with Meat Church pork bacon brisket recipe, on YouTube .