My Latest Conquest: (sliced) Pork Belly! (breakfast, chinese, leftover, gourmet)

[Seafood Junky]

Bought a package of fresh, sliced PB, researched recipes online, then went and did my own thing.

Wound up oven baking after dry rub (sweet/savory).

Turned out delicious. Served with stir fried fresh sugar snap peas, roasted eggplant, and some 'fried' rice I made in the pea pan with leftover basmatti.

Wife and I scarfed it all up!

Very tasty!

Mike

[eureka1]

How would you describe it , compared with bacon?

[momtothree]

Originally Posted by eureka1

How would you describe it , compared with bacon?

I'm not the op, but you can't compare it really since it's like comparing a pork chop to a breakfast sausage.

Pork belly is like a really rich and tender pork chop. Especially cooked long and slow to render the fat as much as possible.

[Seafood Junky]

Looks like thick bacon. Taste is like pork. If you can imagine, thick, unsmoked, unbrined bacon. Thats it!

[Threestep2]

Cut a pocket Nd stuff it with well stuffing, score the skin and in the oven with it. Delicious hot or cold thinly sliced.

[mainebrokerman]

many stores will sell this as fresh bacon

[Jkgourmet]

The best use for pork belly, IMHO, is to make char sui - Chinese red roasted pork. (Pork butt works well, too).

[momtothree]

Originally Posted by Jkgourmet

The best use for pork belly, IMHO, is to make char sui - Chinese red roasted pork. (Pork butt works well, too).

That's what I do, I have my "red sauce" in the fridge for the next batch. Might have to look for some this weekend.

[prospectheightsresident]

Pictures?

[eureka1]

Originally Posted by momtothree

That's what I do, I have my "red sauce" in the fridge for the next batch. Might have to look for some this weekend.

Doesn't sound much like "a rich and tender pork chop". I'll have to find sone locally and just start playing with it.