Erasmus
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Adventures with Pork BellyAfter reading "Slow-Roasted Pork Belly" I became a man with a mission.
So, went to my local pan-Asian market and picked up one fresh side. Problem was I had way too much steak that I didn't want to freeze. I also knew I would be BBQing up few pork butts that had just gone on sale that weekend. So I figured to try to make bacon! 
Attempt 1:
Pork belly skin side down hot smoked (180F) with maple wood for 2 hours.
Trim skin off, make dog treats. (too leathery)
Thick slice it.
Result 1:
Nice and smoky.
Pan fries up just like normal except almost no popping and splattering. Gets tough rather than brittle if overcooked.
VERY bland.
If lightly salted before cooking, VERY tasty.
Best application: Lardons! In a more usable no-salt style.
Attempt #2 will involve a brine. Results to follow...
-E
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wifezilla
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Thanks for posting the results. I haven't seem any at the stores near me, but I am going to check out a REAL butcher shop next week.
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Dean
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Yah, zilla, I could not find it in a regular supermarket either, but a large meat processor in the city had that and a whole lot more! I even get pork fat, to render down to lard, from them.
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wifezilla
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I swear...getting pork fat around here is nearly impossible. Only the Safeway sells the fat only...they want $1/lb for it and they are always out!
I may have to make a midwest field trip with a giant cooler full of dry ice and get some of that deer meat and pork fat!
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Erasmus
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Most markets will special order for you. If Safway won't, others will.
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Erasmus
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Experiment #2
One fresh side brined in a salt water solution with 1 tbls of maple syrup for 5 days. Rinsed. Then HOT smoked with maple for 3 hours. Rind removed and extra thick sliced.
Results:
Flavor is excellent.
Rind softer than before almost edible.
Good smoke ring to 1/4 inch.
Good maple flavor despite minimal syrup.
A bit too salty. Could be my taste buds going lower salt or just too salty brine or too long a soak.
Still a bit tough. Most likely due to the double cooking (Hot smoke is ~170F, then pan fried like normal)
Plan for Exp #3:
Shorter brine time/less salt
Build a cold smoker and cold smoke for 8 hours -OR-
Hot smoke for 90 minutes.
Slice thinner.
Possibly a dry cure. Maybe both.
Naturally, I'm open to suggestions. 
-E
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Dean
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| Erasmus wrote: | | Naturally, I'm open to suggestions. |
Experiment #4
raw pork belly
How's this for a suggestion? 
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Heather
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Ummm, how about not?
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Erasmus
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| Dean wrote: | | Erasmus wrote: | | Naturally, I'm open to suggestions. |
Experiment #4
raw pork belly
How's this for a suggestion? |
If I don't cook it, what would I fry my eggs up in? Think man! 
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Dean
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You need to blend those raw eggs with that raw cream. Eggnog for brekky! 
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jem51
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you might have better luck finding fresh side at a mexican supermarket.
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LittleMissGrok
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| jem51 wrote: | | you might have better luck finding fresh side at a mexican supermarket. |
I never thought of that! We have a hispanic market near by.
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