pork belly

[jaybone]

This past weekend I tried my hand at making pork belly for the first time.

It was pretty damn good, if I do say so myself.

I used the recipe from Thomas Kellar's new book, Ad Hoc. It was pretty involved but well worth the effort.

It took several days to prepare. First I brined it for 10 hours, then rendered enough pork fat to confit it for about 6 hours.

After which I pressed it and cooled it for a day or so, finally searing it and finishing in the oven in time for appies at my buddies cottage on Saturday. We enjoyed it with some fresh green beans with toasted almonds and a light vinagrette. It was incredibly rich and tasty, but it was one of the more involved cooking processes I have tried my hand at. Well worth the time and effort!

Has anyone else tried making these pieces of pork heaven?

[d_rawk]

Has anyone else tried making these pieces of pork heaven?

Not yet, but you have certainly managed to get my interest peaked. Sounds like fun.

[jaybone]

I couldn't find the exact recipe on line, but here is someone who did it and wrote about the basics.

http://www.eatitatlanta.com/2009/10/29/ad-hoc-at-home-pork-belly-confit/

I might try this one next time.

http://leitesculinaria.com/5723/recipes-pork-belly-confit.html

[Ms.Huxtable]

Mike tried making pork belly one time. He used the Tom Collicio method and I am not sure what went wrong, but it was just a soggy mess (sorry babe) that gave me stomach cramps.

Your method sounds about right Jay. I'd love it if we tried it that way next time. I haven't given up on pork belly yet.

[bouche]

I made pork belly without even knowing how it was supposed to look, feel or taste. I was a disaster in some sense. Buuuuuttt... I finally tasted it the right way at Benny's Bistro last week. I'll retry it soon.

glad it worked out. it is an amazing cheap meat that can turn into a lovely dish.

[AD]

it is an amazing cheap meat

that's what she said.