ive got about 5 lbs of pork belly.i was stupid i didnt know how much i bought.i dont have a smoker.anyone got any suggestions?
What Are You Eating Right Now!!!
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dramamine
Well-known member
Sous vide then pan-seared is the best, but braised with mire poix is great too.
thanks.i have thick long strips and i was cutting them in squares trying low and slow.my oven just crapped out on me too!oi vey!i put them in the air fryer and its ok i guess.ive never done it before and im kinda like is it suppossed to be crispy and tender?or melt in your mouth fatty tender?sorry first time.got one strip with some salt drying.did some with brown sugar but all the oils and grease werent very ideal
dramamine
Well-known member
Yeah curing it or brining it is the way to go. No other way to season it all the way through. Then, ideally, low and slow until you can cut it with a spoon. You can then cool it completely, then brown it with your air fryer. Hell, you could use a ziploc bag and sous vide it in just-simmering water for a couple hours, cool it, then into the air fryer. That way you get crispy browned outside with melting tender inside. For a brine, you can use a 2% salt solution, plus some brown sugar and any aromatics you have on hand (garlic, black pepper, thyme, etc.)
yeah this is exactly what i wanted to do and my stove is old and broke.ive used my airfryer on low setting but its just not working.i heard when you bake them you gotta do it low and slowfor 3 hours.cant do that in most airfryers.i did come up with various belly.cut them in squars and season them all different.its good but tough and not crispy.im having fun experimenting but ive already ate 2 pounds!cant be good!
Cuddles
Well-known member
how about marinating it bulgogi or galbi style or trying something else like a japanese recipe
Then all you will need is a frying pan to cook it.
There´s plenty of interesting recipes to find online and I´m sure you´ll find one or two which you´ll enjoy
A while back they were making a pork belly dish on NHK (japanese channel) and it looked really delicious. I wanted to make it but then remembered that i don´t eat pork
I found the NHK webpage with lots of recipes for you:
Watch Food Videos | NHK WORLD-JAPAN
Enjoy NHK WORLD-JAPAN videos and audio content on Food
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thanks cuddles!that website looks awesome!
This evening, fishsticks and potatoe salad.
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Wow, just watched it for a time. Very nice recepies!I found the NHK webpage with lots of recipes for you:
Watch Food Videos | NHK WORLD-JAPAN
Enjoy NHK WORLD-JAPAN videos and audio content on Foodwww3.nhk.or.jp
As opposed to rice flavored popcorn cakes.
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Just had 2 eggs over easy on top of some homemade, freshly shredded/grated, golden-brown hash-browned potatoes with coarsely ground black pepper, salt and Tapatio Sauce.
20-oz. of green tea for medicinal purposes, and 16-oz. of freshly ground French roast bean coffee with a splash of 40% heavy whipping cream.
Sounds good moose!
goingrey
Well-known member
The flavor of popcorn is some kind of salty butter taste, it would seem.
My 'regular' or routine breakfast; rarely does it get old. I think it's the Irish tradition and the appeal of crispy fried spuds. Increased the eggs from 1 to 2 this morning for medicinal purposes as well; the internet keeps telling me the eggs are good for my glucose. While that might be true, I'm not certain they're good for the cholesterol. You win some, you lose some.
From one potato lover to another. You Germans seem to have a lengthy history with the potato, as well. All around survival food.
I have 3 half-rows of German Butterball spuds and 2 half-rows of Yellow Finn spuds at the moment, each about 25 feet plus in length, with deep hills or mounds the full length of the rows, and spuds planted about every 18" in them.
Even though we only planted half of the potato field or slightly less, we ought to harvest near 300-lbs. of spuds, +/-. Good quality heirloom spuds, unlike the 'golden potatoes' we get from the store lately, which I ate this morning, which seem to possess a fairly high amount of water and some compromising to starch content. Commercial shit.
I'm off to town for 2 awg alternator cable for a high-output alternator for the camper van, some scrap steel for the modifications to the spare tire carrier, some longer carriage bolts for the spare tire carrier, an assessment to have the top of the van redone with gel coat, and all rubber seals around the top and windows replaced. And to secure a decent spare tire, after finding the one on the back under the cover is probably the original from 3-1/2 decades ago.
But first, shaving and walking dogs, then inspecting the tie-rod sleeves on the driver's side, as the mechanic neglected to tighten the tie-rod adjuster sleeves on the passenger side, which I discovered yesterday, and now I feel compelled to make sure he didn't commit the same fuck-up on the driver's side. So up on ramps it goes. Crawling in the mud nearly every day lately it seems.
Tonight, I'm smoking the pork loin roast and 3 full racks of St. Louis cut pork back ribs that are brining in their own juices and the dry rub I put on them last night, as well as making a deluxe batch of shrimp, chicken, and andouille sausage jambalaya for our coming-soon trip to the Yukon Territory.
Then potato salad and coleslaw for the trip, and maybe some homemade pizza to freeze for the trip.
Maybe smoke a couple dry-rubbed pork butts to make some pulled pork in homemade barbecue sauce, to freeze for the trip as well; not sure yet.
We actually often gain weight when we go to the bush.
The tukish and arabian immigrants calling us, potatoes/Kartoffeln.
those potatoes look great Herman but those fishsticks still look frozen!
The elkhound we recently had to put down would get snarly just trying to brush her and clip her nails.how often do you shave them ?
I, on the other hand, shave regularly for the P-100 mask fitment ever since COVID, though for the 47+ years before that I only owned my father's now-antique razor and kept it in a cedar box for posterity.
One day I walked into my older son's workplace and had shaved my head and beard for some reason or another and he was busy, so I stood there patiently waiting. He was looking at me, apparently because I was waiting for him and looking at him, and he had no idea who I was. He stared back in a somewhat agitated grimacing look, as though thinking, "Who the fuck is this weird asshat, and why is he staring at me?"
Took him aback when he realized it was me.
They were made in the oven, not in a pan, thats why they are not golden brown.
