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btbyrd

btbyrd

37 minutes ago, TdeV said:

 

Gosh, that looks so good! What kind of cheese and how did you stuff the pork belly?

 

Thanks! That time the cheese was Kerrygold red leicester. I've also used their cheddar in the past and it also holds up to the frying process. Pork belly was cold smoked and cooked 48 hours @ 60C before being chilled, pressed flat, and cut into portions. To stuff, I used a paring knife to slice a sort of pocket into the portioned rectangles of pork belly and inserted pocket-sized chunks of cheese.

btbyrd

btbyrd

27 minutes ago, TdeV said:

 

Gosh, that looks so good! What kind of cheese and how did you stuff the pork belly?

 

Thanks! That time the cheese was Kerrygold red leicester. I've also used their cheddar in the past and it also holds up to the frying process. To stuff, I used a paring knife to slice a sort of pocket into the portioned rectangles of pork belly and inserted pocket-sized chunks of cheese. Pork belly was cold smoked and cooked 48 hours @ 60C before being chilled, pressed flat, and cut into portions.

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