Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pork belly

Been seeing a lot of pork belly recipes out and about.

I picked up a 5 pound chunk the other day. The guy at the meat counter had to ask his boss....


Was going to make a traditional English roast belly....then Roger posted up cracklins.



Well, they took the hide off it before they sold it....so no go.


Instead I rubbed it down good with rib rub and have had it on the grill with a pan of hickory for 4 hours.



Is this a waste of time? Looks and smells okay.....


Anyone cook a belly like this? How do you like to cook them?

Never ate pork belly like that. I do like cracklins, and will occasionally buy some. But, the ones we used to make when we killed our own hogs were a 100 times better. A good hot cracklin, dipped up out of that lard kettle was absolutely wonderful.

Speaking of lard kettles, I have the two that my grandfather had. Had our old scalding tub for a long time, but it got mistakenly tossed years back.

No skin ?

Had a big one with no skin that I put on the pellet smoker for a few hours then chunked up and pan fried. It was OK but really should have researched it a little more.

Look up pork burnt ends.

https://www.vindulge.com/smoked-pork-belly-burnt-ends-recipe-and-video/

I've used it making sausage but I see no benefit over a nice fatty butt and my grinder hates it so I don't mess with it.

If I need extra fat I bum it from the butcher at the little grocery store in Orofino.

I turn it into bacon.

Good lord! If You're going to smoke it for crying out loud just add a little salt and maple syrup and call it bacon!

That's what pigs give us pork bellies for! There is no better use or higher purpose for a pork belly. NONE!

I like side pork.

James,
Those old cast iron butcher kettles bring good money at auction,
if they aren't cracked. Make sure you don't let them get too rusty.

The seasoning from cooking lard always kept them nice, but that was
from one pig killing to the next.

Well, its really tasty!


Had it on the heat for about 5 hours.

Cut up into squares its great.


Maybe will try frying up some of the squares.

Nice!

Pigs are truly magical creatures.

Deep-fried cubes of about 2" are not bad...

Fresh belly meat is one of those meats that get better every time you reheat it. Barry

No wonder the Muzzies are sso mean.
The have never eaten a pig.





And they sew their women's p---ys shut!

No pork or pssy? I’d blow some sht up too.

But they will screw pigs. Just don't eat them.

Damned good stuff !!



Had it on our last cruise !

i've seen pork belly confit recipes in lard or duck fat, never made it never tried it

Billy Sim's BBQ place here in town had some back in Oct that was very good. Not a regular item had it about 2-3 weeks.

I like to make porchetta with it. Delicious!