Pork Belly Strips

Cashfan

My brother accidentally bought a couple packages of Cut Pork Belly from Costco, and has given them to me because he's not much of cook and doesn't want to deal with them.

They are pork belly sliced about an inch thick. I was thinking they would make a good appetizer, like burnt ends, but I dont want to cure them like I do bacon. I found an earlier thread about these, and am thinking of doing them the way @Lit did some, and thought they were good. He did a short brine, then cooked them like burnt ends. 

Here is a link to that thread: how-should-i-egg-this-costco-pork-belly

Just looking for any other thoughts or suggestions on what I could do with these things. If I made them the way @lit did, would they do ok in a crockpot for a few hours? Thinking I would make some for Christmas to snack on before and after the prime rib. Is sous vide an option with something like this? 

fishlessman

pork belly burnt ends, delicious

https://www.vindulge.com/smoked-pork-belly-burnt-ends-recipe-and-video/

lkapigian

here is some strips @Mickey did

https://eggheadforum.com/discussion/comment/2380163#Comment_2380163

ElkhornHusker

I used them as a topping for baked potatoes, some have smoked them and made tacos.

lousubcap

Here's a forum favorite for belly burnt ends:

http://howtobbqright.com/?s=pork+belly+burnt+ends

Reads quite similar to the recipe posted by @fishlessman. 

Teefus

The strips were my first belly experience. The ones I got at Costco were about 1/4" thick x normal bacon width. Kind of like triple thick bacon. I did a partial cure, then cooked them low and slow. They were tasty.

If your's are really one inch thick, you have a great starting point for Pork Belly Burnt Ends. My first attempt at Pork Belly Burnt Ends is here. As you can see, I started out about an inch thick.

Cashfan

lousubcap said:

Here's a forum favorite for belly burnt ends:

http://howtobbqright.com/?s=pork+belly+burnt+ends

Reads quite similar to the recipe posted by @fishlessman. 

Thanks, I was looking at that recipe earlier. All of Malcolms recipes are great. Just ordered another of his rub, should be here tomorrow.

Teefus said:

The strips were my first belly experience. The ones I got at Costco were about 1/4" thick x normal bacon width. Kind of like triple thick bacon. I did a partial cure, then cooked them low and slow. They were tasty.

If your's are really one inch thick, you have a great starting point for Pork Belly Burnt Ends. My first attempt at Pork Belly Burnt Ends is here. As you can see, I started out about an inch thick.

Those look great, thanks for the link.

Eggcelsior

Char sui is great too

Lit

The ones I did in that post with death dust and brown sugar cane out like candied bacon. The pan was eaten quickly. 

Skrullb

Slow cook them for carnitas. 
https://meatified.com/pork-belly-carnitas/

Wolfpack

Cashfan

Lit said:

The ones I did in that post with death dust and brown sugar cane out like candied bacon. The pan was eaten quickly. 

Were they pretty hot? I don't think my family would eat them if they were hot. I have some Death Dust and Ghost Pepper Rub from Oak Ridge BBQ I could try. 

Leaning towards a test run this weekend doing some with Malcolms recipe and some with the Death Dust or Ghost Pepper.

Lit

Cashfan said:

Lit said:

The ones I did in that post with death dust and brown sugar cane out like candied bacon. The pan was eaten quickly. 

Were they pretty hot? I don't think my family would eat them if they were hot. I have some Death Dust and Ghost Pepper Rub from Oak Ridge BBQ I could try. 

Leaning towards a test run this weekend doing some with Malcolms recipe and some with the Death Dust or Ghost Pepper.

Death dust is very spicy you don’t need much. The sweet and spicy work well together only add as much heat as you want. 

lousubcap

@Cashfan I would venture you know the level of heat with Death Dust or Ghost Pepper.  Armed with that info I don't know of many who want to start out at the top of the heat flavor chain and then dial it down.  But you know your consumers.  However you get there, enjoy as the belly burnt ends are quite a treat.  FWIW-

Cashfan

I dont think my family would touch the hot stuff, they would be for me. 

I haven't tried the Death Dust, the Ghost Pepper is great on chicken. Made a great spicy chicken sandwich with it the other night.