T-Day Braised Pork Belly

Heart attack on a plate. But that with greens looks delicious.

Another great recipe!

No wonder healthcare costs are what they are. Between slabs of fat on salads and the Spam thread it's a cardiologists nightmare......or dream lol.

"3 1/2 pounds pork belly, skinned"

Between this and the full cup of apple cider vinegar, I'll pass. That's a LOT of vinegar for this dish, and a good pork belly includes the skin. Without it, there's no way to get a good, crunchy crust.

But I do love me some pork belly, and collards are part of my regular rotation.

Pbutler97 wrote:
No wonder healthcare costs are what they are. Between slabs of fat on salads and the Spam thread it's a cardiologists nightmare......or dream lol.

Yup, but bad food is part of our DNA here in the states. We love salt, sugar and fat, and Spam (and this pork belly recipe) is full of all 3.

I used to work with a Nutritionist and she LOVED sloppy hamburgers with fries. We used to give her a hard time but she'd always remind us she doesn't eat this daily, but it's an occasional "treat." Everything in moderation. It also helped that she was a distance runner.

Like beef short ribs, pork belly is a wonderful, occasional meal. We probably have it twice a year, plus it's hard to find good pork belly. Spam we only have if we've lost power. lol

When you insult or demean SPAM you are on dangerous ground!

How about a nice Souse sandwich? Scrapple with your eggs? Pickled Pigs feet?

Pbutler97 wrote:
How about a nice Souse sandwich? Scrapple with your eggs? Pickled Pigs feet?

In the South, we call Souse "livermush" or "liver pudding" both of which are terrible names. It's one of my all-time favorites. I rarely get to eat it anymore but I have it every time I'm in NC visiting. Livermush and grits will change your life.

I never caught on to the pickled pigs feet.

Lwiddis wrote:
Another great recipe!

As a comparison with this recipe I'll do a pork belly recipe from Japan for Christmas. We'll let the family decide which they like best.
Buta No Kakuni (Japanese Braised Pork Belly)

Mmmm.....the second one.

They specify skin-on. I swear that's the best.

"The skin is usually left on pork belly since it can become very crispy, balancing the melty fat within. If you are making a larger cut of pork belly, score the skin before you begin to help the fat break down."