View Full Version : Pork Belly
Team Sergeant
07-13-2011, 12:29
Pork Belly
(if you think bacon is good you've not lived until you've had pork belly!)
A simple and tasty pork belly recipe I got from Chef Kirkland. Thx Chef Kirkland!
One pork belly, 2-3 pounds.
2 oz sugar
2 oz soy sauce
2 oz Saki
2 oz mirin
1. Place unseasoned pork belly on a cooking rack in a 400-425 oven.
2. Mix all other ingredients in saucepan and cook (simmer) until nappe. (Nappe = "the liquid coats the back of a spoon")
3. After belly is browned place in a small tinfoil "boat", just big enough to hold the belly and glaze.
4. Use a brush and apply the glaze, place back in the oven (a few minutes) to harden the glaze onto the belly, keep applying, basting the belly with the glaze for the next few minutes.
5. Use leftover glaze (from the tinfoil boat) to apply to pork belly after plating.
Yeah, this is good.
Mirin
Other names: sweet rice wine, aji-mirin, hon mirin
A golden colored sweet wine made distilled sake and steamed glutinous rice. Mirin is a common ingredient in Japanese cooking used in sauses and glazes. True mirin is called hon-mirin and has an alcohol content of 13- 14%. There is also a product referred to as minin-fumi which is a synthetic flavoring with a 1% alchohol content. Mirin has a slight nutty flavor.
http://www.gourmetsleuth.com/Dictionary/M/Mirin-6002.aspx
The pictures are just pics taken from the internet to illustrate what a pork belly looks like, before roasting and what it should look like just after roasting and before applying the glaze. (The rack is the same one I use.)
Ummm, looks good. Now, if you just wrap it in bacon...! ;)
Pat
mark46th
07-26-2011, 09:35
TS- Can you be more specific with the time for the initial roasting? Or is it a SWAG matter?
ObliqueApproach
07-26-2011, 09:45
TS- Can you be more specific with the time for the initial roasting? Or is it a SWAG matter?
More to the point, can you be more specific as to the DTG we all need to be around your house to eat it?:D
I get chest pains just looking at that perfectly executed piece of heaven!!!!
Got I miss eating all the kick ass heart stopping protiens, Foie, Pork belly, Butter....where's the Liptor!!!
Team Sergeant
07-27-2011, 09:39
TS- Can you be more specific with the time for the initial roasting? Or is it a SWAG matter?
It depends on the cut of meat, the oven temp etc. I'd start looking at it in 30-45 minutes. You're looking for a nice caramelization on the outside, when the pork starts to brown start keeping a close eye on it.
mark46th
07-27-2011, 12:20
Thanks... looking forward to trying this.
My little addition is the point about the color... The browning of the meat indicates a good start! From there, it can be paired with a lot of things, like broccoli, asparagus, or even roasted corn from the cob.
Holly
Badger52
07-28-2011, 11:43
#1 mentioned the other day, "forget money & sex; alot of good marriages have gone down due to insufficient bacon."
I will forward this to daughter-in-law "to insure domestic tranquility" - and then go over and "help" them.
Thanks for sharing as always.
Mmmm.
BigJimCalhoun
07-20-2012, 20:42
We got three of these as part of the farm share.
We thought it was bacon but after frying it and smelling it,we knew for sure it was not bacon. We tossed it.
The other two are still frozen. I will get the ingredients for this and report back.
mark46th
07-25-2012, 16:09
Big Jim- These can be turned into bacon. They need to be cured then smoked...
BigJimCalhoun
07-25-2012, 16:16
Thank you. I tried the recipe at the beginning of the thread and it was not all that bad but I still think someone with the correct skill-set could have done better.
Team Sergeant
05-05-2016, 18:04
I went shopping today at Costco,( 'Merica's store!) and saw pork-belly......... It took everything I had to resist.....
Must resist..... must...
mark46th
05-05-2016, 19:31
TS- It is good! It is from the USA, I have been using it to make bacon....
My only complaint about Costco's pork belly is that they have removed the skin so I can't make chicharrones...
mark46th
05-12-2016, 08:58
Speaking of Costco pork bellies- Just bought one last nigh (9 lbs). I cut it into thirds and put the pieces into a maple cure. It will stay in the fridge for about a week. Then I will pull it out, put it in the smoker for 2-3 hours, until internal temp reaches 150 degrees F. Then, I will cool it down and vacuum pack two of the pieces and start eating the third.
Has anyone Sous Vide Pork Belly, I have a 3# slab and want to SV it, any thoughts on this cooking technique from the following, or your own experience?
https://www.chefsteps.com/activities/stupidly-simple-sous-vide-pork-belly
mark46th
05-17-2016, 21:04
I prefer it in the oven, smoker or on the grill. I think it needs to be able to crisp up on the outside. What seasoning profile? Would you leave it plain or season it? I just made 10 Lbs of bacon from a pork belly using a maple cure and smoked with pecan wood. I was eating the rind as fast as I could trim it of the slab...
Pork Belly
(if you think bacon is good you've not lived until you've had pork belly!)
Went to the National Restaurant Association show this weekend, had some amazing pork belly tacos...you're right!
Team Sergeant
05-22-2016, 21:46
Went to the National Restaurant Association show this weekend, had some amazing pork belly tacos...you're right!
Told you! :D
Told you! :D
Well I've heard it pays to listen to the Team Sergeant. :D
Prepped 12 hr@ 140f
And... How was it and where are the pix? :D
Pat
I've prepped them. We'll finish and post pic's tomorrow.
The 12hr 140F Sous Vide appears to have cooked them perfectly without rendering any excess fat. It will be interesting to see if they retain their size once they are put to the heat.
Red Flag 1
05-28-2016, 13:57
It depends on the cut of meat, the oven temp etc. I'd start looking at it in 30-45 minutes. You're looking for a nice caramelization on the outside, when the pork starts to brown start keeping a close eye on it.
Are you looking for an internal temperature as well, like 170 Degrees?
Team Sergeant
05-28-2016, 16:35
Are you looking for an internal temperature as well, like 170 Degrees?
No, why? 140 is fine for pork products.
Red Flag 1
05-28-2016, 19:44
No, why? 140 is fine for pork products.
I was just wondering if you look at internal temp as a criteria of when it is ready, or do you decide by cooking time?
The beef I grill, I use a thermometer to know if the meat is rare, medium ,or well done.
I was just wondering if you look at internal temp as a criteria of when it is ready, or do you decide by cooking time?
The beef I grill, I use a thermometer to know if the meat is rare, medium ,or well done.
I believe that Chef Penn cooked it in a sous vide water oven, so the time is pretty much irrelevant (unless it's a tough cut of meat) and the temperature will be exact.
Pat
Team Sergeant
05-29-2016, 07:27
I was just wondering if you look at internal temp as a criteria of when it is ready, or do you decide by cooking time?
The beef I grill, I use a thermometer to know if the meat is rare, medium ,or well done.
The only time I use a thermometer is when cooking large cuts of beef or large birds.
Red Flag 1
06-03-2016, 13:13
The only time I use a thermometer is when cooking large cuts of beef or large birds.
Gotcha; Thanks.