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Esteemed Contributor
Posts: 6,254
Registered: ‎11-15-2011

Re: Pork Belly Recipe Needed

I thought that is how you made "cracklins" for cracklin bread?  Beagle didn't get them at our house!

Honored Contributor
Posts: 13,747
Registered: ‎09-01-2010

Re: Pork Belly Recipe Needed

@Zhills 

To my knowledge, I've never eaten cracklin bread.  I know my Mom never made it, altho bacon grease, lard, and chunks of fatback seasoned everything we ate.   

I also never saw either of my grandmothers fry strips of pork skins and add them to the cornbread batter

Esteemed Contributor
Posts: 6,254
Registered: ‎11-15-2011

Re: Pork Belly Recipe Needed

@RedTop  I'm surprised!  No cracklin bread in South Georgia!

 

I've eatern it all my life.  Even made it using "store bought' pork rinds.

 

If you can imagine cornbread getting any better, just add 'cooked out bacon rind."  What a flavor!

Esteemed Contributor
Posts: 6,981
Registered: ‎03-09-2010

Re: Pork Belly Recipe Needed


@RedTop wrote:

@Zhills 

To my knowledge, I've never eaten cracklin bread.  I know my Mom never made it, altho bacon grease, lard, and chunks of fatback seasoned everything we ate.   

I also never saw either of my grandmothers fry strips of pork skins and add them to the cornbread batter


Yummm, fatback with johnny cake and milk gravy.

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Valued Contributor
Posts: 981
Registered: ‎03-15-2010

Re: Pork Belly Recipe Needed

Crispy Slow-Roasted Pork Belly


Serves 8 to 10

This recipe requires seasoning and refrigerating the pork belly for at least 12 hours before cooking. Be sure to ask for a flat, rectangular center-cut section of skin-on pork belly that's 1 1/2 inches thick with roughly equal amounts of meat and fat.

 

1 (3-pound) skin-on center-cut fresh pork belly, about 1 1/2 inches thick
Kosher salt
2 tablespoons packed dark brown sugar
Vegetable oil

 

Using sharp chef's knife, slice pork belly lengthwise into 3 strips about 2 inches wide, then make 1/4-inch-deep crosswise cuts through skin and into fat spaced 1/2 inch apart.

 

Combine 2 tablespoons salt and brown sugar in small bowl. Rub salt mixture into bottom and sides of pork belly (do not rub into skin). Season skin of each strip evenly with 1/2 teaspoon salt. Place pork belly, skin side up, in 13 by 9-inch baking dish and refrigerate, uncovered, for at least 12 hours or up to 24 hours.

 

Adjust oven rack to middle position and heat oven to 250 degrees. Transfer pork belly, skin side up, to lightly greased wire rack set in rimmed baking sheet. Roast pork belly until meat registers 195 degrees and paring knife inserted in meat meets little resistance, 3 to 3 1/2 hours, rotating sheet halfway through roasting.

 

Transfer pork belly, skin side up, to large plate. (Pork belly can be held at room temperature for up to 1 hour.) Pour fat from sheet into 1-cup liquid measuring cup. Add vegetable oil as needed to equal 1 cup and transfer to 12-inch skillet.

 

Arrange pork belly, skin side down, in skillet (strips can be sliced in half crosswise if skillet won't fit strips whole) and place over medium heat until bubbles form around pork belly. Continue to fry, tilting skillet occasionally to even out hot spots, until skin puffs, crisps, and turns golden, 6 to 10 minutes.

 

Transfer pork belly, skin side up, to carving board and let rest for 5 minutes. Flip pork belly on its side and slice 1/2 inch thick (being sure to slice through original score marks). Reinvert slices and serve.

Esteemed Contributor
Posts: 6,981
Registered: ‎03-09-2010

Re: Pork Belly Recipe Needed

@GenXmuse,  I finally found gochujang at a local grocery.  They have a bottle sauce and a concentrate tube.

 

Since it is something I may or may not use with frequency after preparing your recipe do you have a recommendation as to which I should purchase keeping shelf life after opening in mind?

The more I learn the more I realize how little I know.
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Honored Contributor
Posts: 9,446
Registered: ‎05-15-2016

Re: Pork Belly Recipe Needed

[ Edited ]

@Marp wrote:

@GenXmuse,  I finally found gochujang at a local grocery.  They have a bottle sauce and a concentrate tube.

 

Since it is something I may or may not use with frequency after preparing your recipe do you have a recommendation as to which I should purchase keeping shelf life after opening in mind?


You can store the paste in your fridge for up to two years once you open it, believe it or not, but I tend to throw it out after three months if I haven't used it up. The bottled sauce, I would throw out after a month or so. 
just for my comfort level and the best taste. I'm glad you found some. It's definitely becoming more readily available! 

Esteemed Contributor
Posts: 6,981
Registered: ‎03-09-2010

Re: Pork Belly Recipe Needed

@GenXmuse,  thank you for both your recipe and advice.  I think I will go with the paste but I certainly won't keep it for two years lol.

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Esteemed Contributor
Posts: 6,981
Registered: ‎03-09-2010

Re: Pork Belly Recipe Needed

@GenXmuse,  I owe you a very long overdue big thank you for introducing me to gochujang.  I now keep a bottle of sauce and a tube of paste in my refrigerator and it has almost completely replaced sriracha in my cooking.

 

I'm not yet ready to change from my cayenne and crushed red peppers to gochugaru but gochugaru is on my list.

 

Again, thank you.

 

P.S.  I haven't made your recipe yet but it will be made and I'm  certain will become a favorite.

The more I learn the more I realize how little I know.
Are you setting an example or being an example?
Honored Contributor
Posts: 9,446
Registered: ‎05-15-2016

Re: Pork Belly Recipe Needed

@Marp Aww, thank you so much for your kind words and I'm thrilled you are enjoying this ingredient. It's a great addition to cooking and adding another way to delicious flavor and authenticity to Asian dishes. 
I've been enjoying Chinese bean paste lately and though it's not available at the grocery stores, it's worth looking at at Amazon if you're ever in the mood to try something new.  It's pretty spicy but has a bit of sweetness too. I use it in Sichuan dishes. 
Thanks again and happy cooking!