Pork belly at Costco

[Ns1]

well here's my 2nd pass...

decreased the salt levels alot, put some sugar into the mix, and no salt crust.

about 90 minutes @ 350ish and then 5 minutes under the broiler (couldn't do anymore cuz it was about to burn). Scored the skin way deeper this time.

Still pretty tasty and still a little too salty. Skin needs work. Think I'm going to try lower temp for longer next time, maybe 325 for 2 hours.

 

[smackababy]

That looks pretty good.

Last time I did it, I just simmered it in some soy sauce, vinegar, brown sugar, and pepper for about an hour.

 

[Xellos2099]

I really want to try it but i got a old style oven where the broiler is on the very bottom compartment, never really understand hwo it work

 

[Ns1]

That looks pretty good.

Last time I did it, I just simmered it in some soy sauce, vinegar, brown sugar, and pepper for about an hour.

Yeah I was thinking about doing a braise but I'm kinda into dry rubs right now. it actually tasted quite decent w/ white rice. I think I'll be buying a lot of pork belly in my future.

I really want to try it but i got a old style oven where the broiler is on the very bottom compartment, never really understand hwo it work

I've been doing pork belly in the toaster/convection oven w/ broiler

 

[Howard]

Step up your game.

http://forums.egullet.org/topic/108508-siu-yook-roast-pork-belly/

 

[Ns1]

Step up your game.

http://forums.egullet.org/topic/108508-siu-yook-roast-pork-belly/

YES

The key is direct heat on the skin using a grill (broiler in the US) almost to the point of charring, then scraping to give that even light crispy finish. Works a treat for me.

Yesterday was the first opportunity i've had to make Siu Yook since i fixed my oven. I am also happy to confirm that a little bicarb on the skin does help to make it a little lighter and crispier. Though unlike muichoi i left the soda on the skin throughout (after getting my mum to admit that this was the right way to do it!). My wife says that it was the best yet, i would have to agree with her as it was also a great piece of pork to begin with. Anyway here it is:

omg page 2 of that thread is some seriouseats shit. THANK YOU.

//edit3

Jesus fucking christ I'm doing pork belly with Vodka as soon as this damn pork belly defrosts.

 

[Excelsior]

Omg, the local grocery does a crispy pork belly from the Asian bar and it's so damn good. I have to get it every now and then.

 

[shortylickens]

I thought pork belly was purchased on the New York Stock Exchange.......

 

[Imported]

YES

omg page 2 of that thread is some seriouseats shit. THANK YOU.

//edit3

Jesus fucking christ I'm doing pork belly with Vodka as soon as this damn pork belly defrosts.

I have the sudden urge to go to Costco for pork belly and doing this.. urghhhhhhhhhh.

 

[Ns1]

I have the sudden urge to go to Costco for pork belly and doing this.. urghhhhhhhhhh.

it's so much easier than I expected. Even my crappy results aren't bad, and @ $3.50/pound I've paid so much more for less.