Anyone whith experience in cooking 'pork bellies'?

Aussie_Hugh

Pork bellies are becoming common in our local Korean butcher shops (we have just had our federal election and pork barrelling was pretty common too). I have had them roasted in a German eatery and for the most they are not bad. As long as there is not too much fat on them.[p]I am considering having a crack at some in the egg but was hoping that someone has already had a go and can give me some pointers. E.g., should they be cooked horizontal or vertical, how long etc.?[p]I am not too concerned with smoking them, I just want to roast them and end up with some meat and crackle.[p]Cheers.

Bobby-Q

Aussie_Hugh,
Pork Bellies over here are bacon for the most part.

Aussie_Hugh

Bobby-Q,[p]Mostly over here that is what they are used for as well, smoked and made into middle rashers of bacon. Using them in other ways is a new thing here but I think the Asian food market has had them for a long time. I was surprised to find them in the Korean butchers.[p]Cheers.

Rumrunner

Aussie_Hugh, ahhhhhh, do I see a future in pork bellies?? (pun intended)

djm5x9

Aussie_Hugh:[p]Len Poli has a great site for sausage and cured meats. Check out his honey cured bacon recipe.[p]Although the pictures accompanying the recipe show a whole pork belly, the unitized portions available in most markets work just as well. Good luck and please post your results.

Unknown

The link . . .

[ul][li]Len Poli Recipes[/ul]

Unknown

Aussie_Hugh, isn't that the same as cracklins? We had that and put some in with our cornbread mix. Wouldn't it also be the same as pork skins you buy in bags for snacks?

Chef Wil

Aussie_Hugh,
Chaudin ( pork bellies ) is a common food here in South Louisiana, follow the link. Another easy recipe is to just stuff it with a real spicy rice dressing or jambalaya.
[ul][li]Chef John Folse does Chaudin[/ul]

Aussie_Hugh

djm5x9,[p]Thanks for that. If I have success I'll post the results.[p]Cheers,
Hugh.

Aussie_Hugh

Chet,[p]Not the same but you do get a fair amount of crackle from it. The belly (over here at least) the belly has the skin, a thin (but sometimes thick - I do not like thick) layer of fat then meat (2" think perhaps).[p]So the advantage is that you get a fair amount of crackle to meat without a lot of fat (if you get a decent cut), but enough meat to make a proper meal.[p]I'll get one and try out a cook in the egg. The tricky part is how to get the crackle without over-cooking the meat.[p]Cheers.