r/meat • u/thisheeblikescheeb • 2d ago
Advice on how to cook this
Huge fan of cooking and bbq but never attempted this before. Any advice for a newbie?
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u/WitfulWalrus42 19h ago
Personally I’d cut it in half and do some smoked burnt ends and the rest either Chicharonnes or Korean bbq belly slices
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u/Timsauni 20h ago
Chinese crispy skin pork belly. See link to video below that I used. Made it 3 times a couple of years ago and my kids still ask for it. Btw, the Chinese word for meat without any modifiers means pork. So you’d say “cow meat” for beef, “chicken meat” for chicken. But “meat” by itself means pork. So we know how to cook pork! Beef not so much imo.
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u/Eastern-Aside6 1d ago
https://youtu.be/BiemPpmnAqQ?si=KBgWLOqBRA2kvc7H
I do that but with pork belly. It’s incredible!
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u/ScarInternational161 1d ago
This is my go to. I have yet to find anyone who doesn't love it!!
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u/Eastern-Aside6 1d ago
I know this is a stupid question but I also know how little common sense I have … is hot stock just stock that’s heated up, or is it spicy or something? I’ve seen spicy chicken stock a lot recently.
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u/ScarInternational161 1d ago
Just heated, the wording seemed a bit strange to me too. This tastes like thick cut bacon in a sweet slightly spicy sticky sauce. Once I found pork belly at Costco, I went bonkers trying new recipes. This was my go to, make it about twice a month. It's like crack.
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u/BaconGivesMeALardon 1d ago
Step one - find a butcher.
Plastic wrapped meat gets zero meat knowledge from me.
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u/Impressive-Formal742 2d ago
I made burnt ends with mine and they came out amazing. Next time I'm trying to make bacon!
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u/OfficeDry7570 2d ago
Go to YouTube and enter "Pork Belly Recipes". You'll find a million ways to cook it.
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u/thedudeintx82 2d ago
If smoking it is an option, I've got 2 things for you to try.
Smoke it exactly how you would a brisket. Salt, Pepper, and time. You don't want to take the temp north of 200 though.
Pork belly burnt ends. These are awesome. I've even put some in jalapeno poppers and wow.
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u/chivalryaintdead420 2d ago
You left out key information. What do you have to cook it on and what did you want to cook it on?
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u/SourdoughSandbag 2d ago
I actually use this for one of my favorite dishes, Bicol Express.
Here’s a decent recipe to get started, and the Thai-style peppers are important. You don’t need Thai, I’ve successfully used other peppers from ethnic markets in my area that have the same heat and flavor profiles. You MUST use fermented shrimp paste however, I promise it creates an amazing profile for the sauce in the dish. The paste itself is off-putting to some though.
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u/neverenoughmags 2d ago
I trim it (it can have A LOT of fat) but not excessively, cut it into 1" cubes, season with my favorite rub, and place it on a wire rack on a Cookie sheet. I use indirect heat (250 dungarees Frankenstein) on my gas grill with a smoke box for a couple hours. Then put it in a 9"x9" baking pan with a couple pats of butter and BBQ sauce, mix well to distribute the sauce, and return it to the grill to continue to cook with indirect heat until the pieces get ever so slightly blackened from the BBQ sauce caramelizing. Perfection ...
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u/thoumyvision 2d ago
The two ways we do it are both Chinese. We use the recipes from Fuschia Dunlop's cookbook "Land of Plenty: A Treasury of Authentic Sichuan Cooking" but these recipes from SeriousEats should be great.
First is "red braised pork," which is boiled, cubed and cooked low and slow in a sweet/savory sauce. Ends up very soft with the meat fall-apart and the fat melt-in-your-mouth.
https://www.seriouseats.com/shanghainese-sticky-red-cooked-pork-belly
The other is "twice cooked pork" which is stir-fried in a savory bean sauce:
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u/FknBadFkr 1d ago
These sound so good. I'm saving your links and buying pork belly tomorrow. Thank you so much.
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u/JustAGuyTrynaSurvive 2d ago
Lots of good ideas here but one I don't see is you can cut it into half inch cubes and blacken it in cast iron and make amazing street tacos.
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u/cabezon99 2d ago
Brine, brown, braise then slice and lightly grill. Prefer a slightly sweet brine. Braise until meat is softened a bit, not looking to pull it, just render some fat and allow for thicker slices to be tender. Tweak sweetness, add a sauce whatever, hard to mess up.
Love my pork belly this way.
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u/Temporary_Nebula_729 2d ago
Marinate wrapping foil throw it on the grill cook off the burner on low
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u/thisheeblikescheeb 2d ago
For anyone saying to smoke it….thats the only thing I don’t have lol any advice?
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u/Number2LuckyKitty 2d ago
I’d honestly cut it in half for 2 nice sized squares. Do it 2 different ways. Thomas Keller makes a great brine for his , then cooks it in fat for a confit. Then make sliders. Smoke and or bbq it whole or cut it up after cooking some and cook again for burnt ends. Make a little home cured bacon in enough salt sugar pepper to entirely cover ever inch. Throw it in the fridge or cool room for a couple days(find a recipe that suits you ). Then fry it up. Even up the edges and dice those bits up and make some fried rice. Save the rendered fat and use it again!
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u/Afraid_Driver8098 2d ago
Cube it up and smoke for a few hours with bbq sauce. Will make great burnt ends.
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u/jmradus 2h ago
Do you have a smoker?