/ck/ - Food & Cooking

Where do you get your pork belly? I can't even find it. I guess I should go to an Asian market.

>>13267580
supermarket, but this is in australia, where we got pork for dayz

>>13267572
Install a ventilation hood.

>>13267577
There are no actual vegans on /ck/. Shut the fuck up, kid.

>>13267580
Usually higher end grocery stores with good meat departments will have it.

Roast it on a rack over a tray.
Put water in the tray.
Make a sauce using the drippings.

>>13267611
water in the tray? i'll give that a shot, thanks anon. i've been roasting it on a rack over a tray already

>>13267572
Just like smoking oil in a pan, you need to bring down the temp

This shit any good? Sounds cheap and easy enough I’ve got a charcoal grill I’d like to throw it on

>>13267943
It's delicious, but I'm not sure about charcoal grill, I bake it and the grill it to get the skin crunchy

The drippings are burning on the tray, this can't be hard to figure out Cmon retard

>>13268070
yes i'd gathered, so what do i do about it, empty the tray periodically, turn down the oven? Cmon retard

>>13267577
The entire corpse? Where can I go to buy this package?

>>13268074
cook at a lower temp, crisp in a pan

>>13267572
Open the window

>>13267577
based veganbro

>>13267572
put it on a rack and under it put like a container with some water if you feel super fancy put some potatoes down in the water

the fat and shit like it will drip down and itd be fucking delicious put some bay leaves down in like the middle sections of the skin as well

god speed

Pork belly, or "ribbe" is a traditional Norwegian christmas dinner.

Put it skin-down in a tray with some water at first, this will soften up the skin. Then around a third of the way into cooking, turn it around again so the skin is facing up. Keep ladling water on or the skin might burn and make a lot of smoke.

>>13267943
Grill seems like a bad idea because you'll have a lot of flare ups

>/ck/
>Nobody knows how to cook
At least it's got cooking threads instead of everything being about fast food these days.
>>13268070 this is right. Why the fuck are you using a rack lol.
Best way to cook pork belly is let it sit at room temperature and dry the skin with paper towel. Score skin with a razor or Stanley knife. Heavily salt skin. Prepare a trivet of apples and onions. Preheat oven to scorching and put the belly in skin side up. Cook for 20min and then turn oven temp right down for the rest of the cooking time. Voila. Delicious pork belly with crispy crackling and caramelized onions/apple that have stewed in the juices.

It's the aurora borealis, it happens to me too

>>13270773
the aurora borealis
at this time of year
at this time of day
in this part of the country
localised entirely within your kitchen

>>13267577
You know that plant foods are also decomposing?

>>13267572
i add lemon juice to the skin halfway through cooking...seems to crisp it up without burning

>>13267943
Have fun dude:

https://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/

I followed this recipe it's pretty good.

>>13267572
Best way to cook pork belly in the oven is to braise it in a shallow bath of wine or stock, make sure to score the skin and heavily salt it.

Slow cook in the oven at about 320F, when it's cooked reserve some of the juice, turn on the broiler, and crisp up the skin.
Then reduce down the juices in a pan for a sauce or light gravy.

You can also cut the pork belly into thick strips like 2 inches wide. Cut into about 6 inch strips, par boil and then compress into a rectangle shape in the fridge for a few hours.
Heavily salt and score the top, and broil until crispy.

Personal preference is to start at a low-medium temp - maybe 160-180c. Cook for a few hours (depending on size). Dont tend to get too much smoke at this temp.

Then towards the end, I turn the heat right up to 220c for the last 20 minutes. This turns the skin nice and crisp. It does smoke, and if you are really concerned, you can drain the fat. But personally, Im fine with a bit of smoke if it means a delicious piece of pork.

>>13267611
Confirming this. You can also throw some spices in the water like star anise and peppercorns.

>>13270981
>>13271154
It's better to have it hot at the start of the cook for good crackling in my experience. Braised pork belly is good though.

>>13267580
Try to get salted pork. Though you’ll have to soak it in water to get the salt out.

Who has good recipes for pork belly? I tried to make one with a homemade Chinese bbq sauce but fucked it up.

>>13267577
apply it on your forehead cringelord

>>13271182
You can get cracklings from starting it hot sure, but it won't be the same as cooking the meat slowly, and then finishing it off later.

You don't want too much fat content it creates what OP was complaining about, hence why you render it down a bit, then create the crackling.

Think about how a porchetta is made, it's a slow drawn out process, that creates it's own cracklings near the end of it's cooking cycle.

>>13267572
the grease is splattering and getting all over your oven (the top), and after a while the grease burns. Try putting the pork on the bottom rack and put a sheet pan on the top rack, preventing the splattering grease from getting all over your oven (and only getting on the sheet pan). Also to some degree it's unavoidable.

>>13271230
OP is a nigger who cooked it on a rack. My recipe is >>13270703 but >>13270981 is good too, the only thing I would change is the reverse sear for initial high temp. I've experimented and it is the best way to roast pork belly with nice crackling.

>>13270703
I also watch Gordon Ramsey videos

>>13271390
Try it faggot. I haven't actually but that is we cook it (English) it's very good and makes its own apple sauce.
You could cook it low and slow and then reverse sear under the grill or in a pan if you want but this method works best in my experience. Broiling it in stock with the skin uncovered works great too.

>>13271390
Just googled Gordon Ramsey pork belly
Literally nothing like mine aside from the trivet although looks really good
KYS

>>13267580
costco

>>13267580
do they sell it at mexican grocery stores?

>>13270703
how much is a trivet of apples and onions? I thought trivets were the metal things you put pots on

>>13267572
>why does this happen, and how can i avoid it?
You're burning the fat as it splatters off. Put a cover over it and you won't have that problem anymore.

>>13272868
Just roughly chop some onions and apples to fit the roasting tray and rest the pork belly on.

>>13267611
This guy knows.
Plus maybe your oven needs cleaned.

>>13267616
Yeah that's what it is
The drips drop down and burn in the tray, smoking up everything

Pig

>>13267572
My mother's method, developed after a life of dealing with this bullshit every Christmas, is as follows:

Turn it upsides down in a roasing tray with water in it and cook it at low temperature. That gets you a thoroughly cooked pork belly with no smoke or burnt part. Then, before serving, flip it around and turn the broiler on high to get the skin crackled.

>>13268074
put some water in.

>>13271191
This post has really sold me on the idea of salted pork