Pork Belly

>>9054675
Serve it over some collared greens (or greens of your choice). Never cooked, only ate, but on top of greens if magnificent.

Someone is recommending I grill the porkbelly, but I dunno. What other ways can you prepare something as fatty and succulent as this?

>>9054718
4 hours in a pitt on low heat

>>9054807
>>9054718
Also cut diamonds in the fat and rub in brown sugar and whatever you want NOW. You don't have time, don't respond to me, get that thing prepped

Not OP but I also have some pork belly I'm looking to use soon. Don't have access to a grill, just oven and stovetop with a wide variety of pans available. What are some good ways to prepare it that don't include grilling?

>>9054718
Well, you could smoke it, but that'd be redundant.

I'd think braise then broil.

>>9054675
It's not tender. You need to cook it for a while to break down the connective tissue.

>>9054858
Sear and braise it.

bake it at 350 for an hour or so per pound, broil for 5 minutes to crisp up the skin.

Bad news anons: I can't grill or smoke it this weekend due to rainy weather. How else could I prepare it other than braising it?

Do it "Peter Luger" steakhouse style. Cut it thick, 6 slice per pound. Broil til crispy done. Tomato and onion on the side.
https://www.yelp.com/menu/peter-luger-steak-house-brooklyn/item/lugers-sizzling-bacon

>>9055181
Confit that shit nigga with some garlic and rosemary and thyme. You'll end up with dope garlic+rosemary+pork infused cooking fat too

I've made pork belly many, many ways. My 3 favorites are homemade bacon, Marco's crispy pork belly with cider cream sauce, and asian style braised and deep fried pork belly. (That last one is the big winner with my friends and family, it fucking melts in your mouth).

File: soy-braised-pork-belly-with-marbled-eggs-60405-1.jpg (1MB, 3000x2000px) Image search: [Google]

1MB, 3000x2000px

>>9054675
so soy braised pork belly

>>9056014
While I do love dong po rou it takes a looong time to cook with lots of steps, idk if OP would be interested in making something that involves so much prep

Sous vide it for 24 hours then cut it up and pan fry it.

>>9054675
You can cook pork belly a whole bunch of ways.

>super slow smoked or grilled
>slow roast, like 250F for 5 hours or so
>braised, then optionally broiled or fried
>sliced thin and seared/stir fried
>confit, especially if you have other pork fat to use

>>9054675
isn't that just unsliced bacon?

>>9056396
Well it hasn't been cured so I guess its technically not bacon, but its the cut bacon comes from.

To OP, this looks like a pretty simple and straightforward method, worth a watch.
https://www.youtube.com/watch?v=nnVUbiXQbpU

>>9054675
mustard, garlic, garlic, garlic, red paprika powder, salt, pepper
Add those in any order you want during the oven bake, but rub the chopped garlic everywhere, especially in the squares on the skin, like in your pic.
The lines i cut are diagonal to those, but whatever.
Find a way to collect every drop of it, you can use it for everything when it sets a bit.
Keep it simple but never forget to do it with love

Dont listen to >>9056014 soyfags

>>9054675

Check out MPW's recipe. It's on youtube under the title "Great British Feast" or something like that. Comes out fucking amazing.

If you want to use your Korean BBQ sauce then just baste some on during the last ~10 minutes of cooking.

>>9054675
Slice it, pour sauce over it, and grill it fatty-side up.

Place on a bed of vegetables if you want to.

>>9054675
I know we like to rag on him but MPW did a good video for those. I think it's called something with "the best crackling" or something.

>>9054675
sear, braise, then broil with some of the korean bbq sauce on top to make it nice and shiny. buy a fuckload of cilantro from the italian market.