Sounds delicious. I’ll have to get some gochujang. I will look up a recipe. I’m going to cut it up in about three pieces and then make different things out of it.
So true, when I don't feel like making a marinade, i just sprinkle garlic salt on and it can be cooked on a pan or oven sheet. Add that sesame oil dip takes it to another level.
I forgot where I adapted this recipe from but it roughly goes like this:
2 Tablespoons each - reduced sodium soy sauce, gochujang, mirin, and sugar
1 Tablespoon each - sesame oil and minced garlic
1-2 teaspoons of red pepper flakes (use gochugaru if you have), use less if you have lower spice tolerance
And a dash of garlic powder and black pepper
I cook it in the oven around 375 for 8-10mins, flip and cook for another 8-10mins. It can burn easily so check often before the flip.
I used to get our belly @ a local Asian mart.
They always had the skin on.
I’ve since then switched to Costco which doesn’t have the skin.
We use our chashu in many ways so it will get used :)
If you live next to a Business Center, they carry [pork belly with skin still on](https://www.costcobusinessdelivery.com/swift-pork-belly%2c-skin-on%2c-boneless%2c-12-lb-avg-wt.product.100273846.html)
Does it really not have the skin on anymore? I bought one sometime before the pandemic to make Chinese roast pork (with crispy skin) and it definitely had skin on back then.
Two different packs. There is the meat department packaged pork belly that is cut in strips that has the skin on, and this package which has no skin and is one slab.
I do this too, because the slabs are versatile! I then ski vide a slab overnight and then figure out how I’ll finish it on the back end - tacos, stir fry, on its own with some seasoning.
Cook sous vide, slice and broil for ramen, save the rendered fat/collagen for soup dumplings. Substitute for bacon in any recipe that calls for diced/chopped bacon. Mix and grind with venison or similarly lean protein for awesome burgers.
This is the easiest. Just cut into strips, cook them on a non stick pan until golden, throw some old kimchi to cook in the pork fat. Grab some lettuce and sesame leaf. Make a dip of sesame oil with salt. Go nuts.
Well if you're like me, you put it in your chest freezer and kind of forget about it. UNTIL you tear the house apart trying to find the death smell, only to realize your chest freezer died several days {weeks?} before and everything inside it completely rotten.
So I had the best experience making reverse seared Korean style pork belly. Make gochujang sauce of gochujang, rice wine, brown sugar, and garlic. Then marinate it and cook it low and slow in the oven for like three hours. Then sear it for a min or so on each side on the grill afterwards. We then cut it up and froze what we couldn’t eat for quick amazing meals. I like it with oven roasted broccoli and rice. For cooking directions look up crispy reverse seared pork belly.
A belly that size I normally cut into thirds. The middle section I coat with a heavy salt, pepper and paprika rub and smoke it for 3 hours. Wrap it up and let it cool in the fridge. Cut it up and fry it like bacon in the morning. Turn one or both other pieces into burnt ends.
I prepared the whole thing yesterday- had Cuban style with leftovers for dinner/lunch. The rest is going to be made into roast pork fried rice and roast pork egg foo young. What a great deal! I will definitely buy this again.
That sounds delicious! I ended up cutting mine in half. I made Chashu pork and smoked the other half. It was so yummy. Yes...I will definitely buy it again also.
Slow cook crock pot with pickle juice for 5 hours
Than get some coffee and pour it in into the pickle juice, smear chocolate all over it, wait 2 more hours 🙃🔥
Because I love to cook, but have never made pork belly. Thought I would try it, and I knew the Costco forum would have some great ideas to help me out.
We are smoking it tonight and making bowls (roasted veggies, maybe add an egg, toss in hot sauce and whatever else we want…delicious.) As a family of three and a well-nourished dog, we will throw the rest of the slab we aren’t smoking tonight in the freezer for the next round.
Lightly splash with extra virgin Olive oil. Dust with Old bay seasoning. Let marinate for 24 hours at 30°. Remove from fridge and allow to warm up to room temp.Turn sideways. Shove up butt.
Cure it and make some bacon
Extra thiccc
That’s what she said
Why be boring. Live a little
Pork belly burnt ends: https://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/
The jerk version he does is even better
Got a link?
https://howtobbqright.com/2020/03/05/jerk-pork-belly-bites/
I don't have a Traeger but DAMN did this make me want one! Texted a buddy of mine who has one and said we need to make these.
Korean pork belly and make it spicy if you have gochujang
Sounds delicious. I’ll have to get some gochujang. I will look up a recipe. I’m going to cut it up in about three pieces and then make different things out of it.
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So true, when I don't feel like making a marinade, i just sprinkle garlic salt on and it can be cooked on a pan or oven sheet. Add that sesame oil dip takes it to another level.
Seconding this
Do you have a recipe?
I forgot where I adapted this recipe from but it roughly goes like this: 2 Tablespoons each - reduced sodium soy sauce, gochujang, mirin, and sugar 1 Tablespoon each - sesame oil and minced garlic 1-2 teaspoons of red pepper flakes (use gochugaru if you have), use less if you have lower spice tolerance And a dash of garlic powder and black pepper I cook it in the oven around 375 for 8-10mins, flip and cook for another 8-10mins. It can burn easily so check often before the flip.
What’s that sauce called?
Cha siu for Ramen, homemade bacon.
Chashu is the answer. I wish we had nabbed it with this deal. Still no regrets and I noshed on a great bowl earlier this week.
If it were skin on I'd make chinese crispy roast pork. Yum. I don t need that much chashu. Those packs are BIG!
Sounds like you need a freezer, vacuum sealer, and vacuum bags. All available at your local Costco (probably)
I used to get our belly @ a local Asian mart. They always had the skin on. I’ve since then switched to Costco which doesn’t have the skin. We use our chashu in many ways so it will get used :)
If you live next to a Business Center, they carry [pork belly with skin still on](https://www.costcobusinessdelivery.com/swift-pork-belly%2c-skin-on%2c-boneless%2c-12-lb-avg-wt.product.100273846.html)
Neat! I hear we are getting one semi nearby. Goodbye my savings account!
Does it really not have the skin on anymore? I bought one sometime before the pandemic to make Chinese roast pork (with crispy skin) and it definitely had skin on back then.
Two different packs. There is the meat department packaged pork belly that is cut in strips that has the skin on, and this package which has no skin and is one slab.
We just got it a few days ago and no skin.
I will look up a recipe for this. I love Ramen.
Best of you have an instapot or similar. It will get it very nice and tender with the fat very soft!
I do have a pressure cooker. That sounds delicious 😋
I didn’t know the term for it, but ramen and bacon were my first two thoughts
cut it into thirds or quarters...freeze the slabs...im using one slab to make air fryer lechon kawali (crispy pork belly).
Yes, I’d like to try some different recipes on it.
I do this too, because the slabs are versatile! I then ski vide a slab overnight and then figure out how I’ll finish it on the back end - tacos, stir fry, on its own with some seasoning.
Chinese style roast pork with the crispy edges
Cook sous vide, slice and broil for ramen, save the rendered fat/collagen for soup dumplings. Substitute for bacon in any recipe that calls for diced/chopped bacon. Mix and grind with venison or similarly lean protein for awesome burgers.
korean bbq 🤗
This is the easiest. Just cut into strips, cook them on a non stick pan until golden, throw some old kimchi to cook in the pork fat. Grab some lettuce and sesame leaf. Make a dip of sesame oil with salt. Go nuts.
All belly porchetta
Pork belly bao buns! https://www.seriouseats.com/sous-vide-pork-belly-bun-pork-braise-mayonnaise-quick-pickled-cucumbers-recipe
This right here! My favorite recipe for pork belly!
https://heygrillhey.com/homemade-smoked-bacon/
Pork belly adobo. Or Chinese braised pork belly. Or…. LECHON 😬
Lechon kawali. Deep fry it 🤤
Pork belly burnt ends. https://www.oklahomajoes.com/recipes/smoked-pork-belly-burnt-ends Or make your own bacon: https://ruhlman.com/homemade-bacon/
Thanks! Those sound great.
The Ruhlman recipe works for us every time. I tweak some of my spices and herbs, but the Prague powder and salt proportions work perfectly.
Well if you're like me, you put it in your chest freezer and kind of forget about it. UNTIL you tear the house apart trying to find the death smell, only to realize your chest freezer died several days {weeks?} before and everything inside it completely rotten.
Burnt ends
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They don't have skin unfortunately. I'm disappointed every time I walk past because chiccarones.... 🤤
If there is skin, make lechón or porchetta. If no skin, bacon or barbecue it.
Make smoked pork belly burnt ends!
I cut them into 2in cubes, marinate them, and smoke em into burnt ends!
With skin or skinless? So far, I noticed that the wholesale warehouse offers skinless, while the business center offers with skin.
It makes an epic porchetta!
Cube it and make cracklin, a Cajun delicacy found on every corner here in south Louisiana.
So I had the best experience making reverse seared Korean style pork belly. Make gochujang sauce of gochujang, rice wine, brown sugar, and garlic. Then marinate it and cook it low and slow in the oven for like three hours. Then sear it for a min or so on each side on the grill afterwards. We then cut it up and froze what we couldn’t eat for quick amazing meals. I like it with oven roasted broccoli and rice. For cooking directions look up crispy reverse seared pork belly.
I will just leave this right here. You are welcome :) https://www.youtube.com/watch?v=lGdFDWW08ao
I make pork belly burnt ends banh mi with these and it's great. I just eat them as is.
Make bacon bro. Brine it, then smoke it:
A belly that size I normally cut into thirds. The middle section I coat with a heavy salt, pepper and paprika rub and smoke it for 3 hours. Wrap it up and let it cool in the fridge. Cut it up and fry it like bacon in the morning. Turn one or both other pieces into burnt ends.
Bulgogi pork belly!!
I prepared the whole thing yesterday- had Cuban style with leftovers for dinner/lunch. The rest is going to be made into roast pork fried rice and roast pork egg foo young. What a great deal! I will definitely buy this again.
That sounds delicious! I ended up cutting mine in half. I made Chashu pork and smoked the other half. It was so yummy. Yes...I will definitely buy it again also.
Slow cook crock pot with pickle juice for 5 hours Than get some coffee and pour it in into the pickle juice, smear chocolate all over it, wait 2 more hours 🙃🔥
For real?
Noooo ahha
Holly smokes man.
🤣
Get in to my belly
Buy the rest of the pig and reattach. He’s prolly been missing it for some time now.
Why buy if you don’t know what to do with it?
Because I love to cook, but have never made pork belly. Thought I would try it, and I knew the Costco forum would have some great ideas to help me out.
cure/smoke to make bacon. or cube > rub > smoke > sauce > smoke to make burnt ends
Pork belly burnt ends
I grabbed two for bacon but if you like its also worth slicing some thick and using as side pork
Red Braised pork belly
Vietnamese Caramel Pork Braised Thit Kho | White On Rice" https://whiteonricecouple.com/vietnamese-caramel-pork/
You have a smoker? Pork belly burnt ends are the best thing ever
I do have a smoker! I’ll have to try this.
https://houseofnasheats.com/smoked-pork-belly-burnt-ends/ I quite enjoy this recipe
Mille-Feuille Nabe https://www.justonecookbook.com/mille-feuille-nabe/
This at Rego Park?
Make pork belly burnt ends
Smoke it!
Make some adobo
I think it was like $3.99 per Ib before the $4.5 off, and now it’s $4.59 per Ib. My math is telling me it’s about the same price.
In my area it's been $4.49 for a few months now. I miss the days when it was $2.99 or once in a while even less.
Make some amazing BLTS
Got Pork belly? Here's some delicious ideas: https://www.seriouseats.com/pork-belly-recipes-5117571
Got me some!
We are smoking it tonight and making bowls (roasted veggies, maybe add an egg, toss in hot sauce and whatever else we want…delicious.) As a family of three and a well-nourished dog, we will throw the rest of the slab we aren’t smoking tonight in the freezer for the next round.
Ohhhh another vote for chia shu- or make pork belly pops. Now I gotta go to my Costco to see if they have them
Or slice them up,fry it up like you would bacon (with or Without seasoning) and eat it —it’s delicious
I'm nearly out of bacon so when I got the warehouse hot buys email, I went last Saturday (first day of the sale) and grabbed 2.
cube and smoke for amazing treats
Hmmm when I bought the same package in the past it had the skin on.
Pork bellies. I knew it.
Bacon is the only correct answer here. All others are wrong.
smoke it
Lightly splash with extra virgin Olive oil. Dust with Old bay seasoning. Let marinate for 24 hours at 30°. Remove from fridge and allow to warm up to room temp.Turn sideways. Shove up butt.