
Take your steak next level with this Blue Cheese and Pecan Butter
It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
A buddy of mine once made incredible smoked sausage using pork belly. He then took it out to East Texas for an event but was met with skeptical, hesitant looks. I guess if you’re not a foodie then the word “belly” isn’t the most pleasant description, so here’s all you ever need to know about pork belly: it’s bacon.
But the really great thing about pork belly is that it can be so many other things aside from just bacon. You can smoke it, braise it, cure it… hell you can even hold it close and tell it how much you love it. Pork belly makes a big appearance in Asian cuisine and I personally love the combination of flavors and aromatics they use.
Most belly you’ll find will be skinless and it’s possible to caramelize the very top layer of the fat and turn it crispy. For a pork-rind level of crispiness, you’ll need to find a belly with the skin on and adjust your recipe accordingly. Serve with white jasmine rice and some stir fried greens and I promise you’ll be coming back for more. I find it easiest to obtain skin on belly from Asian grocers, but you can also splash out and try the “kobe beef” equivalent of pork – Kurobuta.
The Kurobuta pork belly for this recipe was provided by Snake River Farms.
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It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
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