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Pork belly experiment

The dear wife is out having dinner with a friend, so I thought this might be a good opportunity to experiment with a hunk of pork belly.  I generally followed Malcolm Reed’s recipe for burnt ends.  I think my cubes are smaller than his, and the temp got away from me just a bit, so mine don’t appear quite as succulent, but still were quite tasty.

Only had a 1 pound square - will go bigger next time.  I’m fond of heat, so added some habanero to my finishing sauce.  Threw in a nice pork chop for good measure.



Maryland, 1 LBGE

Comments

  • JohnInCarolinaJohnInCarolina Posts: 11,556
    Those will do!
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • pgprescottpgprescott Posts: 10,516
    I’d eat dat. 
  • lousubcaplousubcap Posts: 16,760
    Nicely done.  Congrats.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • baychillabaychilla Posts: 305
    I mostly like my results when following his recipe.  The problem was my pork belly wasn't as thick as his so I had far more crunch to succulent flesh.  I like your habanero addition, I ODed mine with a scorpion sauce.
    Near San Francisco in California
  • TeefusTeefus Posts: 601
    Well done. As a last step I did mine in a covered aluminum Dutch Oven out on the egg instead of a foil pan. It kept the braising liquid from evaporating and made things extra tender. It also made for a great "au jus" to dip the tender morsels in while eating.




    Michiana, South of the border.
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