Thanks to its incomparable intricate flavor and rich texture, Pork belly is a veritable and versatile draft horse in the kitchen.
You can either serve it on its own or use it to impart richness and an exquisite flavor to a myriad of dishes be it seafood, sweet potatoes, eggs, beef stew, poultry or even vegetables. Oh did I mention that pork belly is the new bacon? Scratch that, it is the upgraded version of bacon.
Well, they both come from the same cut of meat, the belly; the only difference is that pork belly is uncured, un-sliced and un-smoked bacon while bacon is cured, sliced and smoked. So, if you are quite adventurous, you can slice, cure and smoke the pork belly yourself, make your own home -made bacon. Fantastic, does it get better than that? Yes, it does, you’ll see.
When buying pork, for a novice or an experienced chef, the quality of the pork you
buy and where you buy it from is very important.
You can either go to a local butcher or simply go online and order fresh pork belly. How convenient, you don’t have to go through the hustle of queuing at a butcher’s place to get the best cut.
Buying whole pork belly online has its perks, you can order fresh, center-cut, skin-on whole pork belly online and have it delivered straight to your doorstep, you are also guaranteed of getting the best cut that is fresh and silky with fat than when you pick out a pack of frozen pork belly at your nearest supermarket. Needless to say, buying pork belly online saves you a lot of time.
Therefore, if you are really serious about your pork belly, it is very important to take your time to understand where the best cut of pork belly comes from and the distinct features you should look for when you order pork belly online or at a butcher to avoid a knock- off. Well, if you don’t know, don’t freight, that’s why am here.
Pork has many cuts to choose from, some more popular than others. For good reasons, pork belly has resurgence popularity and is a super quality cut. Pork belly, as its name suggests, comes from the belly of a pig. Well, the belly, in this case, is not the stomach as you might be thinking; rather, it is the underside flesh that runs on a pig’s (belly).
Pork belly, may it be oven roasted pork belly or oven baked pork belly, is a boneless long cut of meat that has plenty of fat worked out in the meat. For most pork bellies, they go straight to processors to be sliced, cured and smoked bacon or pancetta then sold out at a high price. But fresh pork belly can be used in a variety of recipes.
So, why not buy pork belly that you can turn into bacon yourself or simply cook it alongside another dish you may like at home? It sure will save you a few bucks. Plus there is just the thrill you get from making your own big slab of deliciousness.
Keep in mind, though, each slice of pork belly possess three distinct features: thick layers of silky fat, a thin layer of skin and streaks of reddish-pink meat.
Where To Buy Pork Belly?
You can buy delicious, rich in flavor with silky fat pork belly from online butcher shops. Here, you are guaranteed whole fresh pork belly. Whole Pork belly can either be ordered half, sliced, full or whole.
When you buy pork belly online, the prices vary with the place you buy from and the type of pig the pork belly is got from, organic pork tends to be pricier. Different butchers have different prices as well as online butcher shops. If you buy pork belly from a local butcher, the cost should be between $2 and $6 per pound while, buying online tends to be better due to quality and customer services.
Online suppliers offer options of either getting the skin on, ribs on or ribs off with the pork belly. The choice is yours. Pork belly roast online may go for $18 per 1kg , pork belly skin on 13lb for about $75, pork belly skinless 3.5 lb. $ 40 and pork belly skinless 8-10 lb. for about $ 81.
Dealers mostly sell unseasoned, no salts, no solutions, no extenders nor water fresh frozen whole pork belly. Albeit, if you would like to save yourself from the hard kitchen labor of preparing the pork belly, you can also purchase lightly seasoned braised pork belly that is vacuumed sealed to keep it fresh for $6.49 per a 12-ounce packet.
If you are wondering where to buy pork belly for bacon or where to buy whole pork belly online, it is fairly easy. Hop on the internet on an online butcher website and mail order your tasty fresh pork bellies today. If you’re lucky enough, you will run into an online butcher who offers membership programs with free shipping or great discounts on meat purchases for their members or simply get a good price for pork belly wholesale.
There is nothing quite like the sweet, succulent and perfect crispy crackling from a lush roast pork. But what’s even better is finding the best recipe to bring out the true potential of your pork belly and let it speak for itself, in this case, let it leave a heavenly taste in your mouth. So let’s get right into business and give you the confidence to make the bestpork of your life. The best easy pork recipes:
Roast Pork Belly Recipe With Crackling
The pork belly is a fantastic classic cut of meat by itself. Pork belly makes a tender savory taste making it the perfect hearty dish. So what exactly is this crackling sound? Crackling is the crunchy crisp sound the pork makes when you bite it, just imagine a golden brown, blistered top with a layer of creamy fat beneath. The key is perfect scouring to get the moisture out.
You will need about 4 pounds of pork belly, a red sliced onion, a sliced and scored apple, ten sage leaves, a tablespoon of fennel seeds, sea salt and smashed garlic.
Start by scoring the skin of the pork belly, a utility knife will be good for the job. Make cuts of about a finger width apart on the upper layer of fat being very careful not to cut through the meat. This is to prevent the juices from escaping.
After scoring, use a layer of salt and massage it on the top skin. Don’t worry it doesn’t get too salty. On the contrary, it can easily be peeled off after cooking to leave a perfect crisp layer. After, wrap the pork belly with a paper towel and leave it in the fridge overnight, if you are too impatient to wait, give it about 4 hours. Additionally, the salt helps to draw the moisture out.
Next step, an hour before roasting the meat, remove the meat from the refrigerator and pat the skin to dryness then sprinkle the skin with sea salt and fennel seeds.
While doing so, pre-heat the oven to about 350 – 450 degrees Fahrenheit. Then take a roasting pan and arrange the sliced onions and apples on it, add garlic and sage leaves then place the pork belly over the ingredients.
Leave the pork to roast for thirty minutes then reduce the heat to about 300 degrees Fahrenheit and keep roasting for about 3 hours, by this time, the meat should crispy and the fat tender. However, you can rotate the pork under the broiler if it needs more time to bubble and crisp, then remove the layer of salt.
Leave the pork to rest and enjoy its crackling deliciousness with your favorite side dish and some gravy.
Slow – Roasted Pork Belly
The slow pork belly is so succulent it will leave you craving for more. Here, you can accompany the dish with a side dish, homemade gravy or simply make a thick sauce to go with it to make the pork bellies sticky and tasty.
2kgs of pork belly with skin on, a pinch of cloves, a half teaspoon of caraway seeds and chili flakes, two cloves of garlic, two tablespoons of olive oil and thyme leaves, a tablespoon of lemon juice, salt flakes, two sliced onions, and mashed potatoes or pumpkin mash to serve it with.
Use a sharp knife to score the belly skin in cross-pattern without cutting through the meat. Crush the solid ingredients in a pestle and mortar into a paste. Stir in the lemon juice and olive oil to make the marinade. Use the marinade to rub it over the pork and set it aside for about 30 minutes without refrigerating it.
Preheat the oven to about 220 degrees Celsius as the pork belly stands. Take a roasting pan and arrange the sliced onions on it then set the marinated pork belly on the top.
Roast it for about 30 minutes then reduce the heat in the oven to about 170 degrees Celsius and roast for another 3 hours or more, the pork should be tender and cooked through with a crisp outer layer by then. Remove the pork belly and set it for 20 minutes uncovered.
Cut the pork into slices and serve with the above dishes and the salad of your choice.
Beer-Braised Pork Recipe
This recipe takes pork belly to a whole different level that you will want to try.
3kg skinless pork belly, a tablespoon of crushed chile flakes- red, half a cup olive oil, 16 oz. Hennepin Ommegang beer, chicken stock 3 cups, half a cup vinegar-sherry, kosher salt and pepper, maple syrup 3 spoons, 2 sliced pears, 2 baby arugula cups, 2 seeded hot cherry peppers.
On a baking sheet rub chile flakes, salt, and pepper on the pork and chill for 2 hours.
Heat the oven to 325 degree Celsius. On a roasting pan heat the olive oil, over medium heat and cook for about 12 minutes the pork till browned. Add beer and cook for a further 5 minutes. Then add the rest of the stock and boil. After, bake while covered till the pork is tender for about an hour and a half. Then let the pork cool.
Pour a half cup of vinegar, syrup, peppers salt in blender and blend. Then heat 2 tablespoons of oil in a skillet pan and cook the pears till golden-brown, add the rest of the oil, and pork and cook them till they turn brown and slightly crispy for 7 minutes. Further, add vinegar, mix and cook for 3 minutes. Pour in a bowl then adds aragula to combine. Serve with vegetables and a sauce.
Pork chops as are pork bellies are a great cut from a pig. Thick or thin, bone in or out pork chops are cut from the meat that lies perpendicular to the spine. More often, from the loin, note, the thicker they are with the bone still attached the juicier and more flavorful they are.
They can be grilled, boiled, or even pan-fried to bring out their mouth – watering taste. You can also braise them. They are richer in flavor and irresistible if they are tenderized and marinated before being cooked.
Well, what do you know, roast beef and roast pork belly have more in common than just the mere name roast. If you would like to have a memorable dinner that your family will be raving about for a long time to come, go ahead and make both the roast beef preferably roast beef ribs and roast beef belly. Serve with your favorite homemade gravy sauce, vegetables and roast potatoes. My mouth is watering with just the thought. Yum, Go ahead and try it. You will never have it any other way.
The versatility of beef stew is endless. Literally, you can have the beef stew with a myriad of dishes and coincidentally, the same goes with pork belly. While roast pork belly is a dry dish, you can cook some beef stew as the gravy needed for the rest of the dishes, the different succulent tastes from the two dishes will leave you and your family craving for more. Who doesn’t like more tasty meat?
You can never go wrong with pork belly, for any occasion. A simple recipe can turn out to be so much more.