Aberrantatavia Posted August 19, 2012 Share Posted August 19, 2012 I cooked my first batch of pork bellies and I don't care for using a recipe exactly so I kind of went with my own thing. These were slabs that had been rolled and tied off. Not exactly what I was looking for, but good sourced pork is hard to find so it turned out ok. I took a red onion and a leek and chopped them up and added some garlic to a cast iron skillet with some tallow in it. I'd go with coconut oil next time. I sauted them a bit till everything was sort of melded and then added my pork bellies which I had rubbed with Chinese five spice mix. Seared them on both sides and threw the whole skillet in the oven at 225 for a couple of hours. Took the skillet out and took the pork out put it back on a hot burner and added some carrots and let them sauté for 15 minutes. Added a bag of green beans and cooked those a bit. Added a big bag of rainbow swiss chard and let it all meld. I added more Chinese five spice and salt and pepper at each addition. It came out good. It was far more filling than I thought. I only ate half a pork belly roll and some of the veges. Link to comment Share on other sites More sharing options...
kcrady57 Posted August 19, 2012 Share Posted August 19, 2012 That sounds yummy! All the pork belly I've gotten so far has been sliced up like bacon, so the cooking time is relatively short. Best so far? We used the italian sausage blend from Well Fed Cookbook (thanks for that idea, Derval!) and added some smoked paprika and maybe some extra garlic powder. Put that on the slices and then put in the oven until cooked. Smoked paprika, btw? Wow! I think it's my new favorite spice; brought it home, opened the jar for a whiff and started looking for recipes so I could use it! Link to comment Share on other sites More sharing options...
Aberrantatavia Posted August 19, 2012 Author Share Posted August 19, 2012 Smoked paprika really is awesome! I got it for something or other that I can't remember now and I've used it consistently since. The spice combination sounds great, so you don't sear it or crisp it at all, just put it in the oven? I probably made this overly complicated but I'm kind of like that in the kitchen Link to comment Share on other sites More sharing options...
kcrady57 Posted August 19, 2012 Share Posted August 19, 2012 When I did it the first time (no smoked paprika) I put them in the oven for a bit and then finished in the frying pan; second time (SO did these) we left them in the oven until done, no searing or crisping. Just experiment and see what works for you; when we find a simple way that we like we often stick with it... Link to comment Share on other sites More sharing options...
Aberrantatavia Posted August 20, 2012 Author Share Posted August 20, 2012 Yeah, I tend to be more the labor intensive sort in the kit hen:) so I'll just keep playing with various recipes. Thanks for the input! Link to comment Share on other sites More sharing options...
rhondaNtx Posted August 20, 2012 Share Posted August 20, 2012 I fry the slices up like I would with cured bacon. The butcher suggested a sprinkle of garlic powder, salt & pepper on one side only. The slices come crisp & tasty in under 5 minutes, perfect for a quick breakfast with a side of sweet potato. Often I slice my sweet potato around the center, rather than lengthwise. The I take the sweet potato 'cracker-shaped' ovals & sandwich a piece of pork belly between 2 SP slices. Mini pork belly sliders - fast food the Whole30 way. Link to comment Share on other sites More sharing options...
Aberrantatavia Posted August 22, 2012 Author Share Posted August 22, 2012 Yum! I'll have to try that! Link to comment Share on other sites More sharing options...
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