"Sqwertz" wrote
> cshenk wrote:

>> Heheh Interested in the sashimi! I had a dish oin Pohang Korea at a
>> Russian
>> restraunt. Utterly simple yet divine.
>
> Hopefully these will encourage some of you folks here (who actually
> cook and post about cooking) to have pork bellies in your futures.

Preaching to the choir this time! Am passing recipes in 'The Cesspool'
thread (Portabelos, Japanese other things, how to teach cooking).


> Here are some cured with garlic and roasted, 3-rib belly sections
> sold as "Karubi Ribs". Perhaps you can tell me why they are called
> "Karubi Ribs"?
> http://i42.tinypic.com/ea0309.jpg

No clue unless Google tells us. They do remind me of a dish I had once long
ago in Sint Thomas (dutch side).

> Here are the same ribs, sliced cross section.
> http://i44.tinypic.com/122ep2r.jpg
> http://i39.tinypic.com/103eibc.jpg
> (These were fantastic, so tender and juicy)
>
> These are skin-off whole slab sections from the Asian market:
> http://i43.tinypic.com/51okgl.jpg

Yup. They sell them here too.

> Hmm, I guess they're not skin off. See that...uh [blushing] thing
> in the very bottom right?
> http://i40.tinypic.com/4lm248.jpg
> http://i40.tinypic.com/swvck3.jpg (for Sheldon)

Snicker

> Smoked:
> http://i44.tinypic.com/6i5lqa.jpg

AWESOME! Any special rub you used? I have several ideas there. Last time
we did a hunk of pork, we went asiatic fusion with a touch of Caribbean
curry mix added.

> And the picture you've been waiting for: (with apologies)
> http://i39.tinypic.com/21jby4i.jpg

> I just searched for "belly" and didn't notice it was salmon belly
> and not pork belly. It's still some awesome-looking (and tasting)
> salmon.

Hehehe. Thats ok! Looks lovely.

I'll have to fix my ability to post pics eventually and show some of my
dishes.