/ck/ - Food & Cooking

[Anonymous No.16161831]

CURED PORK BELLY (BACON) VS. UNCURED PORK BELLY (LITERALLY JUST A SLAB OF PORK BELLY)

>No, you are. You are so dumb you can't tell when a corporation is lying to you.
>Uncured is a state sanctified lie, so open up for the airplane anon since you're so dumb I'll have to spoon feed this to you.

>You notice how cured things are pink? That's because of the nitrates, Ever see an uncured ham? Does it look brown? no, it looks pink right? thats because it's cured. so why do they call it uncured? because the nitrates came from a natural source. Essentially this is like the company letting someone call something unsalted if they only add foods like soy suace that are high in salt, since technically they didn't add an artificial chemical but a food version of it.

This anon is retarded and somehow doesn't know that you can buy pork belly as a cut of meat, instead pushing some stupid narrative about lies on product packaging. Pic related is a slab of pork belly that can be cured and turned into bacon (i.e. wasted), or done properly and turned into crackling, lu rou fan, siu yuk, or really any dish that's roasted or braised. Do you prefer pork belly in these sorts of dishes, or do you like it cured and sliced thin? Keep in mind that you can slice raw pork belly thin and it turns out a lot better than salty, normie-catering bacon.

[Anonymous No.16161840]

Leave it thicker and smoke or fry it for a breakfast protein that literally murders bacon, sausage, and ham for flavor and texture

[Anonymous No.16161842]

Classic siu yuk

[Anonymous No.16161847]

>>16161831
Agreed. I wish more western butchers had pork belly and not just fucking bacon.

[Anonymous No.16161848]

Just roast it

[Anonymous No.16161854]

>>16161842
Theres one thats like where the skin is like glazed and shiny like peking duck, what is it called?

[Anonymous No.16161857]

>>16161847
Amen. I think most people just haven't had uncured pork belly. If they did, I doubt they would speak so highly of bacon. It's literally my favorite cut of meat.

[Anonymous No.16161865]

>>16161854
That's made from pork shoulder and it's called cha siu.

[Anonymous No.16161876]

Lu rou fan is pork belly braised in the usual culprits of Taiwanese cooking, plus fried shallots and caramel. It's so kickass that it's not even funny.

[Anonymous No.16162195]

>>16161854
maybe dongpo rou or some version of red braised pork belly.

[Anonymous No.16162368]

>>16161876
good taste anon

[Anonymous No.16162469]

>>16161876
meh tier. 7/10 nothing to write home about.

[Anonymous No.16162485]

>>16161831
>being such a fucking salty fuckbucket that you lie about what you posted to make you look less like a giant retard
the literal guy OP quoted here
He said cured bacon and uncured bacon.

[Anonymous No.16162507]

>>16162195
yes this one! have u ever had it?

[Anonymous No.16162579]

>>16162507
nta but I have, it's tasty

[Anonymous No.16162590]

>>16161831
>>16161842
>>16161848
>>16161857
>>16161865
>>16161876
>>16162195
>>16162485
kneel

[Anonymous No.16162728]

>>16162590
>I can win if I go back and time and make it so I never made a mistake
Are you that boomer from the donut thread? I can't imagine what drives this level of autism that you have to make a whole new thread as if anyone cares you said something dumb in the last one.

I really meant it grandpa, you don't belong here.
Learn to take your lumps or fuck off.

[Anonymous No.16162733]

>>16162728
the fuck are you talking about schizo? what fucking donut thread?

[Anonymous No.16162748]

>>16162733
I'm gratified to know you are just a completely different retard. curiosity satisfied.

[Anonymous No.16162752]

>>16162748
you mean based? korean pork belly fucking slaps your face. i could eat that shit every day.

[Anonymous No.16162765]

>>16161831
do americans really?
or is just purely a danish thing to eat pork belly normally?

[Anonymous No.16162775]

>>16162469
>meh
>7/10

i dont want to know what your 0/10 are then

[Anonymous No.16162781]

>>16162733
you know damn well what i am talking about hole boy

[Anonymous No.16163117]

>>16162781
wtf are you talking about
i really worry about yalls mental health sometimes.

[Anonymous No.16163138]

Only good part of my town having lots of gooks is that the butchers sell slabs of pig belly

[Anonymous No.16163452]

>>16161847
Most butchers outside of supermarkets I've been to have pork belly, but it's usually the really fatty part. I'd like to find something with a better mix of lean and fat like what OP posted.

[Anonymous No.16163484]

Can I cure pork belly with mortons tender quick?

[Anonymous No.16163527]

>>16161847
I've seen pork belly at Publix and Costco. No idea where the fuck you're going that doesn't have it. I've even seen weird shit like beef cheek meat at Costco recently.

[Anonymous No.16164611]

>>16162469
>t. only ever had it at a tourist trap, mall, or in a small town with no asians

[Anonymous No.16164616]

>>16162485
>>16162728
Go check the archives, schizo.

[Anonymous No.16164659]

>>16162765
Dutchfag here. We eat panfried of barbecued thick-cut (like 1 cm thick) uncured pork belly, or an Indonesian dish consisting of a deep fried crispy slab of pork belly in sweet and sour sauce called Babi Pangang.

[Anonymous No.16164781]

>>16164616
There's no coming back from this

[Anonymous No.16164830]

>>16161831
I like them both.
Back when the covid lockdowns were just beginning and the supermarket shelves were getting emptied out my grocery store had a shitload of these for maybe $10-15 and bought a few.
First time i ever saw them being sold and havent seen them since.
I love fatty cuts of meat and I ate half of one in one sitting and thought I was going to puke everywhere afterwards, but goddamn it was good.

[Anonymous No.16165080]

>>16164616
I mean, it's a pretty simple concept, they aren't actually different things.

[Anonymous No.16165132]

>>16164616
Reminds me of all those times Rich Vos said "I didn't say that!" like they wouldn't rewind the tape.