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by **big_onion** » Fri Apr 29, 2011 6:55 pm

I just got a hook up for a 13 lb slab of Mangalitsa pork belly, for just $5.50/lb, which seems an incredible price to me.

Any suggestions on what to do, besides the usual pancetta? Every picture I see of pork belly from Mangalitsa pigs it looks absolutely amazing. I can't wait to try this stuff!

by **grisell** » Fri Apr 29, 2011 7:02 pm

There are a lot of nice Chinese recipes with fresh belly, Szechuan Twice Cooked Pork for instance: http://forum.sausagemaking.org/viewtopic.php?t=7517

by **Scotty2** » Sat Apr 30, 2011 5:06 am

I've only done bacon and pancetta. Not much else you can do with it. All my results are posted on my blog.

by **grisell** » Sat Apr 30, 2011 9:41 am

Freeze for later use in sausages?

by **JerBear** » Sat Apr 30, 2011 5:23 pm

I don't think I'd "waste" it on sausage. Good belly like that could be cured for bacon or pancetta as already mentioned but I'd cut a few good sized cubes for braising or cooking sous vide.

by **Scotty2** » Sun May 01, 2011 5:07 am

I don't think I'd put any heat on any of it, other than smoking for bacon. I've cured quite a bit of it and have yet to eat any of it cooked. I'm not sure it was meant to be eaten fresh. Just my opinion.

by **big_onion** » Tue May 03, 2011 1:31 pm

JerBear wrote:I don't think I'd "waste" it on sausage. Good belly like that could be cured for bacon or pancetta as already mentioned but I'd cut a few good sized cubes for braising or cooking sous vide.

I agree. If I'm spending upwards of $80 on a slab of pork belly, I won't go grinding it. (My girlfriend coincidentally brought home a slab of non-Mangalitsa pork belly ... cost $20. Huge price difference!)

Sous vide is a good idea, then maybe throw it in a hot pan to sear it, but I think pancetta might be the way to go here. I'm totally fine with that, but I wanted to see if y'all had any ideas.

by **Scotty2** » Tue May 03, 2011 3:35 pm

Big onion, go have a look at my blog posts about mangalitsa belly. These bellies are 3" thick and probably 80% fat. Not sure how well that would come out sous vide.

by **Vindii** » Tue May 03, 2011 3:57 pm

Ive never tried it but was told this was good.

http://easteuropeanfood.about.com/od/ap ... kbelly.htm

by **JerBear** » Tue May 03, 2011 4:08 pm

Sous vide (with some added flavorings like maybe a sprig of thyme and some peppercorns) would be like braising under compression. It'll be flabby until seared, you definately want some browning which is usually done a la minute.

by **grisell** » Tue May 03, 2011 4:09 pm

Slices of fat belly are excellent as interlayers between leaner meat pieces (e.g. lamb, beef, chicken) on a shashlyk/kebab/skewer. Like this:

http://forum.sausagemaking.org/viewtopic.php?t=7731

by **big_onion** » Mon May 23, 2011 2:33 pm

I took a trip a trip across Lake Pontchartrain to pick up some belly. Not only did I end up with an 8 lb slab of belly that looks amazing, but the chef also has a stockpile of backfat that he's dying to get rid of, and sold it to me for $1/lb.

I've been eying up a couple of different lardo recipes. Anyone have a recommendation? I like the idea of bringing that Molinari uses, but Shaw's method of a dry cure and pressure seems interesting, too.

by **jasonmolinari** » Mon May 23, 2011 9:04 pm

Scott's lardo is quite a bit better than mine. Ask him for info

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