I have a butcher subscription that comes with a roasting cut. This month it was belly. This is the most appealing recipe for preparing belly that I can find, but I'm not sure it'll work with a 3 lb piece. Does anyone have thoughts?
by LordOfTheFelch
I have a butcher subscription that comes with a roasting cut. This month it was belly. This is the most appealing recipe for preparing belly that I can find, but I'm not sure it'll work with a 3 lb piece. Does anyone have thoughts?
by LordOfTheFelch
3 Comments
Are we talking all pork belly? As in like one of the three holy trinity foods of Korean cuisine?
I’ve found smaller pieces more difficult to roll but if you truss it really tightly it could work okay.
Are you set on treating it as a roast? Could portion it and use it for various things (twice cooked pork belly from kenji’s Wok book or any number of other authors comes to mind, but I know that’s not what you asked about)
I did the sous vide version (sous vide for 36 hours followed by deep frying) for thanksgiving a few years back. It was hands down, no question, the *best* Thanksgiving meal any of us had ever had. But beware, it is heavy and rich, and so more-ish that you run the risk of stacking on some serious weight and screwing your triglycerides!