JinTx Posted November 17, 2012 Share Posted November 17, 2012 Just ordered some from my farmer. What do I do with it? Slice and season and cook like bacon? Will it already come sliced? Or will it just be a chunk of meat? J Link to comment Share on other sites More sharing options...
Derval Posted November 17, 2012 Share Posted November 17, 2012 I love it roasted in one piece http://kitchen-delights.blogspot.ie/2011/07/jamie-olivers-slow-roasted-pork-belly.html will give you the idea, obv you need to omit the wine! Link to comment Share on other sites More sharing options...
JinTx Posted November 17, 2012 Author Share Posted November 17, 2012 I picked up my order and its sliced already. Guess i'll use it like bacon. Link to comment Share on other sites More sharing options...
Susan W Posted November 17, 2012 Share Posted November 17, 2012 I picked up my order and its sliced already. Guess i'll use it like bacon. Did they cure it for you? They rarely slice it if they don't cure it and if they did cure it, they probably used sugar. At least that is the case here where I live and I believe most areas. Link to comment Share on other sites More sharing options...
JinTx Posted November 18, 2012 Author Share Posted November 18, 2012 No sugar. I did verify that with the farmer before I ordered. Last time I ordered the wrong kind from him and it did have Sugar Maybe its not sliced. Its still frozen but it sure did look sliced to me. We'll see. Link to comment Share on other sites More sharing options...
homerfrizzell Posted December 7, 2012 Share Posted December 7, 2012 I'm cooking pork belly this weekend. The plan is to cook it on low in the crock pot for eight hours with minimal seasoning and then slice, sear and serve. Link to comment Share on other sites More sharing options...
Susan W Posted December 7, 2012 Share Posted December 7, 2012 Homer I like the idea of that method. Let us know how it goes. Link to comment Share on other sites More sharing options...
MJam Posted December 7, 2012 Share Posted December 7, 2012 I too am curious about crock pot pork belly. I've had good luck curing it myself with salt then, roasting, slicing and baking but I love my crock pot. Link to comment Share on other sites More sharing options...
homerfrizzell Posted December 9, 2012 Share Posted December 9, 2012 The belly is in the pot. Link to comment Share on other sites More sharing options...
Susan W Posted December 9, 2012 Share Posted December 9, 2012 How long will you let it go? 8 hours ish? Link to comment Share on other sites More sharing options...
homerfrizzell Posted December 9, 2012 Share Posted December 9, 2012 Yes, I was thinking 8 hours on low. Link to comment Share on other sites More sharing options...
Susan W Posted December 9, 2012 Share Posted December 9, 2012 Thats what I would do. Seems like something you wouldn't want to hurry. Link to comment Share on other sites More sharing options...
MJam Posted December 9, 2012 Share Posted December 9, 2012 The anticipation...!!! Link to comment Share on other sites More sharing options...
Susan W Posted December 9, 2012 Share Posted December 9, 2012 The anticipation...!!! Lol. I am thinking of ways to distract myself for 8 hours. Link to comment Share on other sites More sharing options...
Derval Posted December 9, 2012 Share Posted December 9, 2012 Omg I have drunk 2 bottles of wine waiting for Homer's pork to cook.... only kiddin' Link to comment Share on other sites More sharing options...
homerfrizzell Posted December 9, 2012 Share Posted December 9, 2012 I ran an errand and came back - it's smelling good in here. Link to comment Share on other sites More sharing options...
Derval Posted December 9, 2012 Share Posted December 9, 2012 I ran an errand and came back - it's smelling good in here. Maybe a new Yankee Candle fragrance? Link to comment Share on other sites More sharing options...
Susan W Posted December 9, 2012 Share Posted December 9, 2012 Ewww..not fond of that yankee candle thing. Rock on pork belly. Link to comment Share on other sites More sharing options...
homerfrizzell Posted December 9, 2012 Share Posted December 9, 2012 The pork belly is a success! Link to comment Share on other sites More sharing options...
Ayla2010 Posted December 9, 2012 Share Posted December 9, 2012 How was the crackling though? I cooked mine in the slow cooker once and the fat all melted away so there was no crackling to get crispy. The meat was delicious though. Link to comment Share on other sites More sharing options...
Susan W Posted December 9, 2012 Share Posted December 9, 2012 So now you will slice and fry to crisp correct? Link to comment Share on other sites More sharing options...
homerfrizzell Posted December 10, 2012 Share Posted December 10, 2012 You betcha. Link to comment Share on other sites More sharing options...
Susan W Posted December 10, 2012 Share Posted December 10, 2012 Yum. Just ordered my 4# pork belly from my favorite farm. Pastured happy pigs makes for good belly. Link to comment Share on other sites More sharing options...
MJam Posted December 10, 2012 Share Posted December 10, 2012 Your success has officially booked my next pork belly into Hotel CrockPot! Mmmm all this talk of bacon...I'm getting a little drooly. Link to comment Share on other sites More sharing options...
Susan W Posted December 10, 2012 Share Posted December 10, 2012 Lol...me too. I had to go spend a fortune on New Seasons bacon cuz I had to have it now! Link to comment Share on other sites More sharing options...
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