Bone in Pork Belly

Recipes and cooking tips for Chops, Sausages, Ribs
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skippy
Posts: 13
Joined: Tue Jun 23, 2015 1:45 pm

Bone in Pork Belly

Post by skippy » Mon Aug 03, 2015 12:09 pm

So I went shopping over the weekend for some meat to help christen my Pro Q this week and ended up with a 2kg slab of bone in Pork Belly.

The main issue is I don't know what would be the best way to cook it.

Separate it into ribs and belly and cook in different ways, as I know obtaining crackle for the other half will be a must do, or can I cook it as one slab? Start off with high temp to get the crackle than drop the temp down for low and slow?

Cheers,
Skippy

Also for those in Newy, I found an asian butcher in Mayfield that is cheap and their ribs have plenty of meat on them.


skippy
Posts: 13
Joined: Tue Jun 23, 2015 1:45 pm

Re: Bone in Pork Belly

Post by skippy » Mon Aug 03, 2015 5:11 pm

Sorry used my brain and the search function of the forum and found enough info from Chris for what I needed.

viewtopic.php?f=9&t=14995&p=138743&hili ... ly#p138743

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