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Thread: Pork Belly
02-25-2009, 08:16 AM #1
I remember Dan Ackroyd and Eddie Murphy in the movie ‘Trading Places’, Louis Winthorpe III was a successful commodity broker in Philadelphia, who was left jobless by the elderly Duke brothers, gambling on his character. Louis was a dealer in Pork bellies futures.
Pork bellies and pork belly futures started trading on the Chicago Mercantile Exchange in 1961. They trade on units of 20 tons of frozen, trimmed bellies that weigh about 13 pounds each. Trading frozen pork bellies was developed to lower the risk to the meat packers processing pork, as hog prices vary depending on the market, inventory and time of year.
In the United States, bacon is made from pork bellies, the underside of the pig or hog. The rest of the world make their bacon from back and side cuts. Bacon from bellies is referred to as “American Style, or “Streaky”.
Pigs actually have two stomachs, one for storing food, one for digesting it, much like a cow.
When Pork Belly is smoked and cured, it is called Bacon, when it is just cured by the method of being immersed in salt until completely penetrating the meat, then rubbed with spices and/or herbs it is called Pancetta, used to flavor soups, stews, pasta or salads.
Because of the fat in pork, it can be darn tasty, I decided I would try to cook up some pork belly.
The top, skin side up, scored and rubbed with spices, wrapped and refrigerated for a few hours, then cooked at high heat in the oven for a short time to crisp the skin, (can you say Cracklings?) after that, slow cooked on a bed of garlic, shallots, carrots, onions, thyme, and fennel.
A de-glaze with white wine, a little butter added and your sauce is ready.
I will let you know how it turned out.
(Oh, the Rum is for the cook...)
02-25-2009, 08:56 AM #2
You seem to know a lot about pork. I don't like pork too much. Pretty bland. Pork chops and such. Your cut might be better. Let us know if it's worth the effort.
02-25-2009, 09:19 AM #3Professional Member*
- Join Date
- Sep 2003
You vae got to get yourself a pork shoulder, or at the very least a Boston Butt....yeah I know
Rub it down with some secret rub cook it low and slow about 10 hours till it gets to 190 degrees, wrap it and let it sit for an hour
Then you will be rewarded with something akin to nirvana
Pulled pork, serve it on cheap white bread or buns, remember the star is the pork not the bread.
depending on what part of the country you are in or your tastebud preference
you can add a small amount of sauce to give it a little flavour.
oh yeah I forget to mention 2 things
The cook is obliged to have their favorite beverage throughout the entire cooking process, So you got that going for you as well.
Welcome to the OP..... HVAC LLC it's a fun place and you will meet a lot of good folks in all the forums.
02-25-2009, 10:35 AM #4
Thanks for the welcome, I know I can learn from the Forum, and hopefully help some as well.
I live in Kansas City, serviced Ollie Gates' stores (Gates BBQ) for 7 years, so I guess I have the ole Pork grease in my blood.
We really enjoy the American Royal BBQ contest every year, K.C. is a great place to eat out. Oh yea, the Chief's suck right now, but it's hard to beat the tailgate parties here.
Take care guys.
02-26-2009, 02:18 PM #5
I drove to KC to watch the Broncos kick their butts last season........ LOL! Great food! Those burnt ends are some heartburn machines at Gates! I eat alot of hot **** too! Must be the combo of heat and grease, and a weekend of hard drinkin. Very friendly town and I just loved that open air produce market with the Itallian store, etc. Maybe downtown by a steam ship museum. We'd drove all night and couldnt get into the hotel yet, so we were dazed while there. Pay attn to MilkMan's posts. Nice guy from ur area. Went out to eat with him while there.My doctor gave me six months to live, but when I couldn't pay the bill he gave me six months more.
02-26-2009, 05:22 PM #6
Love the Avatar, is it our Animal House hero?
The steam-ship museum is great, I take all my out-of-town visitors there, I enjoy it every time. It's amazing to see very old articles looking like new, the tons of cargo embedded in mud were perfectly preserved.
Did you know that the owners-founders are an HVAC company family?
Kind of neat. they are really good people.
I don't know how you drove all the way across the plains of Kansas and still had the energy to party, good job!
I will look up Milkman, probably ran into him at one of the supply houses through the years. (you know how small our HVAC community is in a town.)
Thanks for jumping in here.
(When I lived in Cascade, we called the Flatlanders, people from Kansas and Missouri, you have graduated to a mountain man!)
Jim; HVAC LLC