Pork Belly

[Franci]

Shelby, you did a great job! It looks wonderful and I'm so glad you enjoyed it.

[huiray]

Well done! Looks nice.

Perhaps you might give some thought to going for a pork belly dish that does not fixate on the crispy skin next time?

[Tri2Cook]

As you can see, and like I said, this cut isn't what it should be for true pork belly goodness

That looks exactly like pork belly goodness to me.

[dcarch]

Well done! Looks nice.

Perhaps you might give some thought to going for a pork belly dish that does not fixate on the crispy skin next time?

If you are not interested in the skin and fat:

Pork belly - $3.90 a lb

Pork shoulder - $0.89 a lb.

dcarch :-)

[rotuts]

Wow. looks Soooooo good

what Rx did you finally choose ?

[huiray]

Well done! Looks nice.

Perhaps you might give some thought to going for a pork belly dish that does not fixate on the crispy skin next time?

If you are not interested in the skin and fat:

Pork belly - $3.90 a lb

Pork shoulder - $0.89 a lb.

dcarch :-)

Oh but I AM interested in the fat and skin - I like crispy skin too but I also do pork belly in other ways that do not REQUIRE that the skin be crispy but is meltingly soft and gelatinous instead, or soft & tender, and LIKE it in those ways - as do many other folks, I dare say. :-)

Pork shoulder at 89¢/lb? That's cheap. Still, pork belly is the most favored cut of pork for Chinese folks; with pork shoulder amongst the less favored parts (often not enough fat, amongst other things) and can be a hard sell in some markets. But surely you are quoting NYC prices?

Edited January 28, 2014 by huiray (log)

[Kerry Beal]

I can get shoulder right now for 99 cents a pound at most supermarkets. Belly on sale at $2.29. I did see belly for 99 cents the other day - but no skin.

[rotuts]

cheap it is.

[Shelby]

Wow. looks Soooooo good

what Rx did you finally choose ?

http://forums.egullet.org/topic/128753-roast-crispy-pork-aka-chinese-siu-yook/

I really appreciated the step by step instructions.

[huiray]

BTW, have you seen this old thread?

http://forums.egullet.org/topic/20297-pork-belly/

[Steve Irby]

Great posts. Shelby I too took the plunge for the first time and roasted up a piece of belly that I had dry brined for 4 days with the intent to smoke it on the grill. I decided to change course and cooked it in the oven after reading this post. The pork came from a tamworth hog that I butchered last fall and the skin came out really crunchy without the soda step. I was a little sloppy in the scoring process but lordy is that pork tasty.

[Shelby]

Great posts. Shelby I too took the plunge for the first time and roasted up a piece of belly that I had dry brined for 4 days with the intent to smoke it on the grill. I decided to change course and cooked it in the oven after reading this post. The pork came from a tamworth hog that I butchered last fall and the skin came out really crunchy without the soda step. I was a little sloppy in the scoring process but lordy is that pork tasty.

P1020511(1).JPG

P1020512(1).JPG

Looks delicious! About how thick was your cut?

[Steve Irby]

Great posts. Shelby I too took the plunge for the first time and roasted up a piece of belly that I had dry brined for 4 days with the intent to smoke it on the grill. I decided to change course and cooked it in the oven after reading this post. The pork came from a tamworth hog that I butchered last fall and the skin came out really crunchy without the soda step. I was a little sloppy in the scoring process but lordy is that pork tasty.

P1020511(1).JPG

P1020512(1).JPG

Looks delicious! About how thick was your cut?

It was a little under 2" at the thickest.

[Shelby]

My husband went to the Asian Market again yesterday and brought home these two goodies

One is going to be bacon.

The other is mine to play with…….decisions decisions…..

[Shelby]

Here is a picture of what I'm working with this time. It's got a lot more meat than the last one did. I'm SO torn between doing the crunchy top like I did last time or doing the Chashu pork for ramen.

[scubadoo97]

Wow, that's a meaty belly. Great find Shelby