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Old 06-11-2019, 08:35 PM
 
Location: Phoenix, AZ > Raleigh, NC
15,011 posts, read 18,864,729 times
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Tomorrow night's experiment: Half of the package cooked in the sous vide. The other half in the oven; time and temperature to be determined.

Both will be seared in the cast iron pan or put under the broiler to get the outside crispy (that's the best part).

How do you like to cook them? Anybody ever used their instant pot?
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Old 06-12-2019, 04:22 AM
 
Location: SE Florida
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In the oven, mostly low and slow, sometimes after sitting in the refrigerator with some kind of cure on them. We love Momofuku's pork belly buns in particular.
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Old 06-12-2019, 08:29 AM
 
Location: McAllen, TX
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You can mimic a cure in the oven, tightly wrapped in foil at a very low temperature, about 200F. I've done this and you can season to your liking. These two recipes are basically the same except for the cooking time. I've never tried the one for 6 hours. I have also done pork belly in the smoker. Since it contains so much fat, you end up losing a lot of the volume, maybe it's not that well suited for the smoker? Maybe next time I will cook it less on the smoker and finish it in a skillet.

Bacon
https://www.allrecipes.com/recipe/22...omemade-bacon/

Pork Belly
https://www.allrecipes.com/recipe/24...py-pork-belly/
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Old 06-12-2019, 09:22 AM
 
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Cut a deep pocket and stuff it very tightly with dressing, score the skin, bake. Makes great paper thin slices once it cooled off.
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Old 06-12-2019, 01:51 PM
 
Location: Phoenix, AZ > Raleigh, NC
15,011 posts, read 18,864,729 times
Reputation: 23970
Quote:
Originally Posted by Threestep View Post
Cut a deep pocket and stuff it very tightly with dressing, score the skin, bake. Makes great paper thin slices once it cooled off.
Dressing?
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