OK, on a whim I bought about 0.7 lbs of fresh pork belly ($4.69/lb). My
quandary now is I haven't a clue what to do with it! Any suggestions?
Heheh, this should be fun once I figure out what to do with it.

Sky

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

On 11/23/2016 3:37 PM, Sky wrote:
> OK, on a whim I bought about 0.7 lbs of fresh pork belly ($4.69/lb). My
> quandary now is I haven't a clue what to do with it! Any suggestions?
> Heheh, this should be fun once I figure out what to do with it.
>
> Sky
>
> ================================
> Kitchen Rule #1 - Use the timer!
> Kitchen Rule #2 - Cook's choice!
> ================================
>

Season it.

Braise it.

Frig it.

Slice it.

Fry it.

On 11/23/2016 3:37 PM, Sky wrote:
> OK, on a whim I bought about 0.7 lbs of fresh pork belly ($4.69/lb). My
> quandary now is I haven't a clue what to do with it! Any suggestions?
> Heheh, this should be fun once I figure out what to do with it.
>
> Sky
>
> ================================
> Kitchen Rule #1 - Use the timer!
> Kitchen Rule #2 - Cook's choice!
> ================================
>
I had a confit of pork belly in a French restaurant once and it was
superb. They had, I think, slow cooked it submerged in pork fat
(analogous to duck confit) rendering even more fat from the meat, then
sliced it and seared it before serving.
I have tried to emulate this but *all* of the pork belly that I have
found in supermarkets is salted.
You might want to try this:

http://www.deliaonline.com/recipes/t...n-apples-cider

http://tiny.cc/9jd7gy

Graham

On 2016-11-23 5:37 PM, Sky wrote:
> OK, on a whim I bought about 0.7 lbs of fresh pork belly ($4.69/lb). My
> quandary now is I haven't a clue what to do with it! Any suggestions?
> Heheh, this should be fun once I figure out what to do with it.
>
Sorry, but I had a gall bladder issue for much of my life and fat never
seemed to agree with me. I have seen lots of cooking show episodes
featuring pork and it always looks like a huge chunk of fat. I am
puzzled that they rave about it.

Pork belly is great braised in cider (the alcoholic variety). Plenty of good recipes available out there for it.

Pork belly confit... That's a great idea. I will have to try it.

On Wed, 23 Nov 2016 23:55:54 GMT, "l not -l" > wrote:

>
>On 23-Nov-2016, Sky > wrote:
>
>> OK, on a whim I bought about 0.7 lbs of fresh pork belly ($4.69/lb). My
>> quandary now is I haven't a clue what to do with it! Any suggestions?
>> Heheh, this should be fun once I figure out what to do with it.
>>
>> Sky
>Koko recently posted a Crispy Pork Taco in a Plantain Tortilla recipe that
>sounded pretty darn tasty. I see no reason it wouldn't also be tasty in a
>corn tortilla as well.
>Crispy pork taco:
>http://www.kokoscornerblog.com/mycor...-tortilla.html
>
>Plantain tortillas:
>http://www.kokoscornerblog.com/mycor...tortillas.html

Thanks l not -l
Here's another idea
http://www.kokoscornerblog.com/mycor...soy-sauce.html
or
http://tinyurl.com/qe4agck

and
http://www.kokoscornerblog.com/mycor...ork-belly.html
or
http://tinyurl.com/hbfa4ug


koko

--

Food is our common ground, a universal experience
James Beard

On 11/23/2016 5:22 PM, Jebus Jones wrote:
> Pork belly confit...

Lose some weight then, rabbit-killer.

On 11/23/2016 5:20 PM, Jebus Jones wrote:
> (the alcoholic variety)

= you average Auztard...

On 11/23/2016 5:10 PM, Dave Smith wrote:
> I had a gall bladder issue for much of my life

Thanks for sharing ....NOT!

In article >,
says...
>
> On 2016-11-23 5:37 PM, Sky wrote:
> > OK, on a whim I bought about 0.7 lbs of fresh pork belly ($4.69/lb). My
> > quandary now is I haven't a clue what to do with it! Any suggestions?
> > Heheh, this should be fun once I figure out what to do with it.
> >
> Sorry, but I had a gall bladder issue for much of my life and fat never
> seemed to agree with me. I have seen lots of cooking show episodes
> featuring pork and it always looks like a huge chunk of fat. I am
> puzzled that they rave about it.

Flavour, texture. If you can recall the distant past when you ate
fat, think how yummy bacon fat was; or the crispy fat on roast pork.
Belly pork is even better.If I'm cooking belly pork at home I use a
Jamie Oliver recipe.

Belly pork does have LOTS of fat but it's so tender and melt-in-the-
mouth delicious. Our local pub cooks great belly pork on mash with spicy
red cabbage, heaven on a cold winter day.

If you go to a restaurant, persuade Megatron to order belly pork so
you can have a little taster to see what you're missing.


Janet UK

On 2016-11-24 7:58 AM, Janet wrote:
> In article >,
> says...

> Belly pork does have LOTS of fat but it's so tender and melt-in-the-
> mouth delicious. Our local pub cooks great belly pork on mash with spicy
> red cabbage, heaven on a cold winter day.
>
> If you go to a restaurant, persuade Megatron to order belly pork so
> you can have a little taster to see what you're missing.
>
>
That might work. She loves fat. I used to cut the fat off steaks and
always assumed that she was giving it to the dog. Then one day I walked
into the kitchen and saw her eating those strips of fat. Ew. Gross.

I suppose it is sort of like pate foie gras. People who like fat and
rich foods love it. People with systems like mine look at that fat and
our guts get twisted up.

On 11/24/2016 5:58 AM, Janet wrote:
> If I'm cooking belly pork at home I use
> Jamie Oliver


Is he fatty enough now?

Dave Smith wrote:
>
> On 2016-11-24 7:58 AM, Janet wrote:
> > In article >,
> > says...
>
> > Belly pork does have LOTS of fat but it's so tender and melt-in-the-
> > mouth delicious. Our local pub cooks great belly pork on mash with spicy
> > red cabbage, heaven on a cold winter day.
> >
> > If you go to a restaurant, persuade Megatron to order belly pork so
> > you can have a little taster to see what you're missing.
> >
> >
> That might work. She loves fat. I used to cut the fat off steaks and
> always assumed that she was giving it to the dog. Then one day I walked
> into the kitchen and saw her eating those strips of fat. Ew. Gross.
>
> I suppose it is sort of like pate foie gras. People who like fat and
> rich foods love it. People with systems like mine look at that fat and
> our guts get twisted up.

My wife made pork bbq one day. Before adding the sauce, she was picking
out all of the fat. I ate it all. yum!