Pork Belly "Ways"

Pork belly is something dear to many cooks hearts. I really love working with belly of pork or any belly. I think that the best way of showing it off is to brine, cure, slow-cook, roast, or smoke. Here are a few ways of treating belly.

This is the Sexy Pork Belly form Vermont.

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Not Pork- Lamb Belly

 This is cured pork belly, used to wrap terrine, monkfish tails, or roulades.

 

Moroccan Spiced Slow-roasted Pork belly with Tamrid Golden Raisin puree, pickled apple and grapes

 Slow-cooked Pork Belly, this one has been brined for 5 day 

then cooked sous-vide for 24 hours.

     Milk-fed Porchetta stuffed with mushroom spinach sausage,

 buckwheat polenta and blood orange marmalade.

 This is Slow-cooked Smokey Pork Belly, at Craigie we served the belly with braised persimmon, candied walnuts and maitaki mushrooms.

Basic Cure for Bacon

1 ea. 10# Pork Belly

360g Honey/maple syrup

200g Kosher Salt

200g brown Sugar

21g TCM

-Rub pork belly with mixture and place in a non-reactive container for 5-7 day. Flip and rub, with excess liquid produce by cure process in container, every other day. After, remove excess rub and air dry in refrigerator for 24 hour, next day cold smoke for 90 minutes. Or hot smoke until internal temp of 155 F. 

Note- the sweetners can be subsituted and herb/spices can be added.