Pork belly experiment

JohnEggGio · February 2018

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.

JohnInCarolina · February 2018

Those will do!

pgprescott · February 2018

I’d eat dat.

lousubcap · February 2018

Nicely done. Congrats.

baychilla · February 2018

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.

Teefus · February 2018

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.

Pork belly experiment

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