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Pork belly experiment
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JohnEggGio
Posts: 1,430
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.
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
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Those will do!"I've made a note never to piss you two off." - Stike
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I’d eat dat.
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Nicely done. Congrats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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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
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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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