Freezing Pork Belly re MC@H or the Grill?
Posted 15 November 2012 - 01:43 PM
I cant use it right away. so Id get some and use the SV bags and freeze it.
does that change any thing on the MC and MC@Home Adobo which I look forward to making, maybe in the Winter with a Snow Storm comming?
Posted 15 November 2012 - 01:55 PM
I would gently urge you to make the SV pork belly (I think in MC@H it's listed in the BLT sandwich recipe) instead of pressure cooked version. Having made both I can say without a doubt the sous vide version is much better, albeit a bit more work (brined, 72-hour sous vide, then pan seared).
Posted 16 November 2012 - 01:55 PM
I freeze it most times as I like to buy when its on sale. It freezes just fine. Just make sure its well wrapped; I use zip lock type bags with as much air squeezed out as possible.
My favorite way to prepare it is a very slow roast. My recipe is on my blog.
Posted 16 November 2012 - 02:36 PM
Ill cut the belly's in 1/2 and vacuum them and freeze. they will keep that way 'fore-ever'
in the past, pre Modernist I used to liberally sprinkle this with 'rub du jour' and do them on the Webber with good wood smoke.
delicious. so Ill get all I can carry. for the winter.
DH Ill bookmark and be a keen lurker on your blog!
Posted 16 November 2012 - 03:25 PM
Posted 17 November 2012 - 04:10 AM
That's a good price. I pay about € 2.95 a kilo when on sale. (about $3.77 if my conversion is correct.) Thus about $ 1.89 a pound.
Not much different, but its more when not on sale.