/ck/ - Food & Cooking

I discovered a colombian restaurant and I fell head over heals in love with what they call "chicharron". Deep fried pork belly. Oh baby...

>>14273343
>Season it so heavy you sneeze when you open the bag
>cook it on high temps for 2x as long
>cook it till its like Fatback
>consume

>>14273425
this is the whitest post ive ever seen

>>14273497
I am pretty pasty, yeah. At least I'm adventurous enough to get outside of my comfort zone and try new things. Better than being a racist redneck who won't eat nothing but tendies and fries.

Is that like eating pork rinds dipped in lard?

>>14273343
>imagine eating a corpse from an animal that literally eats anything and rolls around in mud
Disgusting

>>14273425
>and I fell head over heals in love with

>>14273528
more for me!

>>14273497
Chicharron is pretty common in Latin American cuisine.

winter: put in stove

summer: put in grill

Chashu pork for ramen is great.

>>14273522
I usually get my bellys skinless becuase I dont like dealing with it. It takes a lot of work for the skin to turn out crispy and not chewy.
You ever have a really fatty bite of ribeye steak? like a bite thats like 50% fat? Pork belly is like that except with pork instead of beef. Streaks of fat and meat intertwined and if you make it right it just melts in your mouth.

Gonna get a smoker at some point this summer and I cant wait to try this recipe: https://www.youtube.com/watch?v=2UwN03vrLJU

>>14273516
Yes, good on you. Sincerely, I always appreciate when people are excited to appreciate the great culinary contributions of other countries.

>>14273343
marinate with lemon, salt, and orange over night.
put it in the oven wrapped in banana leafs for 6 hours with all the juice from marinate.
Enjoy

>>14273343
That's also how I do it, but I put the salt on the fat/skin side and five spice on the meat side. Don't use sugar.

>>14273343
LOW
AND
SLOW
Don't (You) me.

eating some pork belly rn

>>14273343
kakuni:
https://www.justonecookbook.com/pressure-cooker-pork-belly-kakuni/

over rice

with onsen tamago:
https://www.seriouseats.com/recipes/2016/08/onsen-tamago-japanese-soft-cooked-egg-recipe.html
(just the egg, not the sauce)

look at me using three different appliances for one meal, but it's so good

I've never been able to get a good Chinese pork belly recipe right

>>14275593
me neither. skin is too much to deal with sometimes.

anyone got a brainlet proof way to get crispy skin with not a lot of time investment?

>>14273526
Have you been inside a chicken house?

They are even more disgusting

>>14275572
Fuck off, weeab.

>>14275528
looks tasty, anon

Sam gyeop sal

>>14273516
I dont mean to shit on you anon, but you ate deep fried pork belly. The only people who'd find this "out of their comfort zones" are jews and muslims

>>14277141
The last method I tried was patting the skin with paper towel throughout the roasting. Wrapped foil around the sides for the first 30 mins, then opened it up for the remaining 30. The advice I had was to keep the skin dry in order for it to crackle. Of course, it didn't end up sandy like you'd get from shops, but it wasn't hard and rubbery. It was actually crispy and brittle. I have no idea how the hawkers manage to get the skin to bubble like that, and just like everyone else, I've been trying every method under the sun
what's their secret reeeee

>>14278234
Throw it under the broiler at the end and keep checking on it is my guess.

>>14273516
there it is

>>14277391
try it and you'll be a weeb, too