5 replies to this topic

[rotuts]

I have not been able to get Pork Belly easily. I have a trip planed to Chinatown BOS monday where I can get it,

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?

thanks

[Baselerd]

Should be fine, as long as the meat doesn't get freezer burn. Make sure it doesn't smell rancid after thawing.

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).

[Dave Hatfield]

I buy pork belly on a regular basis. Its easy to find & very cheap to buy here in France.

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.

[rotuts]

going to chinatown on mon. Ill pick up as much as I can carry, needing room for Viet Sandwiches and Roasted Pork buns.

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!

[radtek]

How much do you guys pay for it? At the Asian mkt by my house it's 2.59/lb.

[Dave Hatfield]

Radtek

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.

Rotuts

Lurk away.