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Rib Eye Wrapped in Pork Belly

CaptRob88
CaptRob88 Posts: 11
in EggHead Forum
So I came across a recipe for a ribeye wrapped in pork belly. I'm kinda intrigued at the idea but I can't find any recipes online for it, so now I'm a little leery about trying it. Anyone try it? Thanks!
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Comments

  • HellrodKC
    HellrodKC Posts: 174
    Haven't heard of that, and it sounds like it would be great. But my first thought is that you would have to really over cook the ribeye to get the pork belly cooked and rendered enough to be enjoyable. 
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    The wrapping would also prevent crust development on the ribeye. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • GaBGE
    GaBGE Posts: 556
    I think sometimes good food is not good anymore due to over complicating things. Not saying this wouldn’t be good but definitely  over complicating something that is already great without adding anything to it. 
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  • FanOfFanboys
    FanOfFanboys Posts: 2,620
    GaBGE said:
    I think sometimes good food is not good anymore due to over complicating things. Not saying this wouldn’t be good but definitely  over complicating something that is already great without adding anything to it. 
    this

    I once bought a ribeye that was cut open like a pita, stuffed with shrimp, and wrapped in bacon. local earth fare had and it sounded awesome. but can't have all three of those things finish at their best temp at the same time when cooking at once. was better in theory than execution 
    Boom
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  • ShadowNick
    ShadowNick Posts: 533
    Sous vide the pork belly first at 145 for 12 hours to avoid overcooking the ribeye?
    Pentwater, MI
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Still would not get the crust development, which brings a lot of flavor.  Cook them separate to optimal for each and put them together on the plate for serving.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • nolaegghead
    nolaegghead Posts: 42,109
    This sounds like a bad idea.  Prove me wrong.
    ______________________________________________
    I love lamp..
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  • CaptRob88
    CaptRob88 Posts: 11
    Thank you for all your input. I won't be trying this recipe anytime soon! Of course, if anyone has a recipe for just pork belly, please share as I would love to try it!

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  • dbCooper
    dbCooper Posts: 2,678
    "Pork Belly Burnt Ends", this recipe has served me well.  The glaze can be adjusted as you see fit.  I like more heat so use a habanero sauce.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • KKoterski
    KKoterski Posts: 16
    Correct me if I'm wrong but, doesn't bacon come from pork belly? Is this just a fancy way of saying "bacon wrapped ribeye"?
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