Today, for the first time, I tried cooking up some sliced pork belly. I've never cooked pork belly before but the package of sliced pork belly looked irresistible so I bought a package to try it out. I seasoned it with some black pepper and a light application of one of my favorite meat rubs, a barbeque and brown sugar concoction that I like on pork roasts and ribs. I put it on the Louisiana Grill and smoked it for three hours and then cranked the heat up to 250 and finished cooking it. It needed a little more salt but I fixed that when I made a sandwich. It was so good that I called my daughter and her boyfriend over and told them to come by for lunch. It got their seal of approval too.
It is a lot different that any bacon that I've had in the past and went really well with the Heineken I had to wash it down with. Sorry for the cell phone picture but it was all I had at the moment.

Yummy!!!!!!!!!!!!!!!!!!!!!!

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Looks like it would make for a great BLT.

Pork belly is one of the most flavorful cuts of meat. Occasionally it is found on gourmet restaurant menus. Whenever I see it, I order it. Never been disappointed yet.

Bob

Sitting here madly salivating.

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Oh well, what the hell.

Y'all do know that pork belly is just thick cut bacon, right?

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Wisdom comes thru fear . . .

They used to carry small packages of it at Trader Joes. I would buy it every now and then for .....
wait for it......
wait for it ....

roasted brussel sprouts with pork belly

I know you veggie haters just cringed. It's yummy.

My favorite Thai restaurant in Saint Paul have quite a bit of it on the menu. It is hard to resist, so I don't even try.

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Not in jail.

Iffen y'all think middlin meat is good you should try ham, shoulder and tenderloin. They are really good and that is called eating high on the hog. Larry

The Bacon Cheeseburger drives PB futures.....



.

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"IN GOD WE TRUST"

Top side's all good, Larry. But on the belly it's the fat, man, the fat! That's where the flavor is!

Bob

Mmmmm - pork belly. It's generally available at my local supermarket. I like to salt it lightly to produce what the French refer to as demi sel or petite salé, then make Petite Salé aux Lentilles. Fantastic dish for a cold winter's evening, or just about any other time.

Salted pork with lentils in broth Recipe - French | Good Food

Welcome to the dark side.

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Wayne
Torn & Frayed

"But on the belly it's the fat, man, the fat! That's where the flavor is!"

And, that's a fact Jack! I mean Bob.

I buy my pork belly ten pounds at a time. Currently have 30 pounds in the freezer ready to process.

Here is a sampling of my endeavors to create the most awesome bacon one could imagine.

First word out my wife's mouth after her first bite, "Wow". And so it began.

Enjoy,
bdGreen

Five days in the refrigerator in a zip lock bag with all the brine ingredients.
That would be brown sugar, fresh ground black pepper, Himalayan salt (pink), and, kosher salt.

Flip the bag over every day.

Then SMOKE it!
Four to five hours in the smoker with charcoal and lots of Pecan wood.











Breakfast anyone? A couple eggs, apple slices dusted with cinnamon, fresh sliced orange, buttered toast, and, home made bacon.



And, a little multi-tasking! Kids wanted dogs while I was frying bacon, so, they got bacon flavored hot dogs. Good stuff.
Like Bob says, "That's where the flavor is".

THAT LOOKS GOOD!

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Possum—The other white meat!

FYI: Irish traditionally ate "Bacon" and cabbage (not corned beef and cabbage). When they emigrated to the US, they couldn't afford bacon, so they substituted beef brisket, hence the "traditional" corned beef and cabbage dinner.

Yes, it does. Thanx.

It's kind of like making home made flour tortillas. Everyone is standing around waiting patiently for the next 'handout'.

bdGreen

Nothing like a couple of triple decker bacon sandwich loaded with mayonnaise, and on wheat bread to make it healthy. Wash it down with a six pack of your favorite beer to make it really special.