EGGARY Posted June 20, 2015 Report Share Posted June 20, 2015 Costco has Pork Belly, sliced and whole. Other than making bacon, how else can it be cooked/ grilled ? Thanks. Quote Link to comment Share on other sites More sharing options...
5698k Posted June 20, 2015 Report Share Posted June 20, 2015 You can treat it like any big piece of pork, use your favorite rub, cook it until probe tender, it's really very good. Robert Quote Link to comment Share on other sites More sharing options...
EGGARY Posted June 20, 2015 Author Report Share Posted June 20, 2015 How do I know it is done ? Quote Link to comment Share on other sites More sharing options...
5698k Posted June 20, 2015 Report Share Posted June 20, 2015 Probe tender. It'll be the most tender morsel you'll ever eat. Probably in the 195°-205° internal range. It's very fatty, but wow, does it have great flavor! You'll likely have to pick it up wth a couple of spatulas when it's done. Robert Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 20, 2015 Report Share Posted June 20, 2015 +1^! Quote Link to comment Share on other sites More sharing options...
tony b Posted June 20, 2015 Report Share Posted June 20, 2015 What Robert said! Makes the best taco's you've ever had! Cube it into Mac & Cheese. Make bruscetta with it. Eat it plain. It's all good!!! 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted June 20, 2015 Report Share Posted June 20, 2015 Bacon Adobo aka Bacon Candy (whole, preferably with skin on). Made it a few weeks ago. Betcha can't eat just one cube Pork Belly Confit (whole). Fresh side of pork (slice about 1/4" thick and very slowly render it...adding smoked salt, smoked paprika towards the end...excellent with eggs in the morning). They key is to render it SLOWLY otherwise you better have good chompers Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 20, 2015 Report Share Posted June 20, 2015 dstr8 - as good as that looks, it's either illegal, immoral, or fattening! Quote Link to comment Share on other sites More sharing options...
dstr8 Posted June 20, 2015 Report Share Posted June 20, 2015 Where would we be without meat fat? The pork industry hasn't ruined belly with their brand of lean GMO non-sense...yet. Quote Link to comment Share on other sites More sharing options...
tony b Posted June 21, 2015 Report Share Posted June 21, 2015 dstr8 - as good as that looks, it's either illegal, immoral, or fattening! It's all 3, at least in most states! Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted June 25, 2015 Report Share Posted June 25, 2015 Porchetta 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 25, 2015 Report Share Posted June 25, 2015 Frogs - that's just pure rolled goodness! And it just not fair you post those pics and not offer to share! Wonderfully done. Kudos! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 25, 2015 Report Share Posted June 25, 2015 GoFrogs, that sure look scrumptious 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 25, 2015 Report Share Posted June 25, 2015 Porchetta is like the ultimate in porky goodness. Awesome looking piggy! I've tried making it twice, with mixed success. First one was a pre-made version from Trader Joes, which came out pretty good. Then I tackled one from scratch with skin-on pork belly. While the roast came out super yummy, the skin didn't get crunchy/crispy like it was supposed to. More like pork taffy, ha, ha! Did something fundamentally wrong. May try again one day. 1 Quote Link to comment Share on other sites More sharing options...
Cookie Posted June 26, 2015 Report Share Posted June 26, 2015 Tony, wonder what would have happened if you'd have fried the skin a little post cook? Almost cracklin' style. Quote Link to comment Share on other sites More sharing options...
bryan Posted June 26, 2015 Report Share Posted June 26, 2015 Porchetta is like the ultimate in porky goodness. Awesome looking piggy! I've tried making it twice, with mixed success. First one was a pre-made version from Trader Joes, which came out pretty good. Then I tackled one from scratch with skin-on pork belly. While the roast came out super yummy, the skin didn't get crunchy/crispy like it was supposed to. More like pork taffy, ha, ha! Did something fundamentally wrong. May try again one day. May be this can help. Loquitur I couldn't get crispy skin on a KK chicken: Until I started putting it in the frig, uncovered, the night before cooking. Then cooking it direct, high in the dome, at a temp over 400. (I don't open the lid until I'm ready to take it off and it comes out perfect for me this way) I don't think a couple of hours in the frig is enough to help much: (If you do it overnight, you will definitely see a difference in the texture of the skin while its still raw) (it looks weird but it comes out great) I have also heard of people putting a very light dusting of cornstarch on the skin before cooking. ( but I have not tried that) mguerra Re: Crispy Skin Be sure to cook chicken direct, not with a heat deflector. Indirect yields rubbery skin. Syzygies Re: Crispy Skin Nice idea, it reminds me of letting salmon develop a "pelicure" in the fridge after brining. I've tried the hairdryer approach with mixed success (it helps e.g. deep-fried Thai duck), I'll have to try this. We prefer our chicken at 500 F for half an hour, direct main grill over well-developed coals, after a light brine. http://www.seriouseats.com/2011/12/the-food-lab-ultra-crisp-skinned-slow-roasted-pork-shoulder.html Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted June 26, 2015 Report Share Posted June 26, 2015 Porchetta is like the ultimate in porky goodness. Awesome looking piggy!I've tried making it twice, with mixed success. First one was a pre-made version from Trader Joes, which came out pretty good. Then I tackled one from scratch with skin-on pork belly. While the roast came out super yummy, the skin didn't get crunchy/crispy like it was supposed to. More like pork taffy, ha, ha! Did something fundamentally wrong. May try again one day. [/quote Roll it and dust with baking powder and salt (the Wilbur method). Baste with the rendered fat every 30 minutes. Increase heat to 400 until the skin crisps. You can see on the 2nd picture the skin has bubbled and crisped. Outside crispy like a chip and inside could be eaten with a spoon. I thought I posted the recipe, but will if I haven't. Quote Link to comment Share on other sites More sharing options...
tony b Posted June 26, 2015 Report Share Posted June 26, 2015 Thanks. Didn't know about the Wilbur method at the time, but do now (tried it on chicken and it works great!) Will file this one aways, as it will be a while before I try porchetta again, as it is an insane amount of food. Quote Link to comment Share on other sites More sharing options...
bryan Posted June 26, 2015 Report Share Posted June 26, 2015 Donate to local Sheriff Dept. They will love you. Not fire dept most get free food from stores and do their own cooking. USO's will be thankful. Find them at the airport where the GI's come thru. Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 26, 2015 Report Share Posted June 26, 2015 I've done both baking powder and corn startch methods. I like cornstarch better. I also do cornstarch for a crispy coating to my Wok meats. 2 Quote Link to comment Share on other sites More sharing options...
