i just bought a beautiful piece of pork belly -- any suggestions for what to do with it?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
How about this guy? http://www.food52.com/recipes... Haven't made it but mrslarkin is a wonderful cook and the crispy of the seared crust sounds perfect for belly...
first of all, congratulations. I love pork belly.
I have two favs.
1) simply roast in a 350 over, after a dry rub of salt, pepper and some crushed herbs. Roast until tender, and then broil for 5 at the end to crisp up. Delicious.
2) place in freezer until very firm, but not frozen. Remove and slice into thin slices. then marinate in soy, sesame oil, and salt and pepper and grill very briefly over high flame. serve over rice or better yet in chinese white bao, known as Mantau,
oh. pork belly. my weakness. Thanks farro10 - that's a yummy one.
I made the Momofuku Pork Belly Buns recently - slightly adapted the recipe - and steamed the buns in my rice cooker: http://www.epicurious.com.... Awesome doesn't begin to describe the experience.
ackk! bad link. sorry. here you go: http://www.epicurious.com...
I have to second the Momofuku Pork Buns...I've made them as well, and they are insanely delicious!
Saw this and have been dying to do it w/ belly.