First Pork Belly Attempt

johnnyp

I'd give it a nibble.  good job!

Biggreenpharmacist

SciAggie said:

nolaegghead said:

SGH said:

nolaegghead said:

That's a pretty safe bet.

There is no such thing as a safe bet. You can safely bet good money on that

As safe as betting against the theory cooking it more would add more fat...

Ok, I'm sorry I asked a stupid question. What I asked and what I was driving at were a bit different but I suppose that doesn't really matter. 

Nah I took your question as would it have been ok to cook longer to render more fat without overcooking the meat itself. NOLA was just trying to be funny. 

SciAggie

@Biggreenpharmacist Yes, that was the intent of my question. When I tried my porchetta the skin was very crisp after just a couple of hours - but I was cooking raised direct @ about 325 degrees. I was thinking of the best way to cook it to render the most fat before crisping the skin.

Biggreenpharmacist

SciAggie said:

@Biggreenpharmacist Yes, that was the intent of my question. When I tried my porchetta the skin was very crisp after just a couple of hours - but I was cooking raised direct @ about 325 degrees. I was thinking of the best way to cook it to render the most fat before crisping the skin.

Yeah I still have some experimenting to do but I'll definitely be trying it again. 

Lit

I have made these several times and the only way I can serve them to guests is in smaller cubes like. Runt ends. If you make them too big the fat is just overwhelming.

Biggreenpharmacist

Lit said:

I have made these several times and the only way I can serve them to guests is in smaller cubes like. Runt ends. If you make them too big the fat is just overwhelming.

Yeah thats kinda what I thought, too. But those little cubes are wonderful. 

Lit

Biggreenpharmacist said:

Lit said:

I have made these several times and the only way I can serve them to guests is in smaller cubes like. Runt ends. If you make them too big the fat is just overwhelming.

Yeah thats kinda what I thought, too. But those little cubes are wonderful. 

The best way I have ever made these I made them about 1" cubes with just salt and pepper and once they were pretty much crisped and ready I gave them several light coatings of brown sugar then on the last coating added some death dust for heat they were like candied bacon bites. 

Biggreenpharmacist

Lit said:

Biggreenpharmacist said:

Lit said:

I have made these several times and the only way I can serve them to guests is in smaller cubes like. Runt ends. If you make them too big the fat is just overwhelming.

Yeah thats kinda what I thought, too. But those little cubes are wonderful. 

The best way I have ever made these I made them about 1" cubes with just salt and pepper and once they were pretty much crisped and ready I gave them several light coatings of brown sugar then on the last coating added some death dust for heat they were like candied bacon bites. 

That sounds good. You cubed them before you ever cooked them?  

Lit

Biggreenpharmacist said:

Lit said:

Biggreenpharmacist said:

Lit said:

I have made these several times and the only way I can serve them to guests is in smaller cubes like. Runt ends. If you make them too big the fat is just overwhelming.

Yeah thats kinda what I thought, too. But those little cubes are wonderful. 

The best way I have ever made these I made them about 1" cubes with just salt and pepper and once they were pretty much crisped and ready I gave them several light coatings of brown sugar then on the last coating added some death dust for heat they were like candied bacon bites. 

That sounds good. You cubed them before you ever cooked them?  

Yes sir and I brined them for like a half hour first to give them a little saltiness. Don't have a finished pic but this was early in the cook I believe they are the bottom ones. That tray was gone in under 30 minutes.

Biggreenpharmacist

Hell yes!!!!!  I'll be trying that next time. 

SOUTHERNLINKSBBQ

Looks damn good to me.  I like the extra fat, it crisps up nicely when you slice it and give it quick sear.  

nolaegghead

Lit said:

Biggreenpharmacist said:

Lit said:

I have made these several times and the only way I can serve them to guests is in smaller cubes like. Runt ends. If you make them too big the fat is just overwhelming.

Yeah thats kinda what I thought, too. But those little cubes are wonderful. 

The best way I have ever made these I made them about 1" cubes with just salt and pepper and once they were pretty much crisped and ready I gave them several light coatings of brown sugar then on the last coating added some death dust for heat they were like candied bacon bites. 

 lardons