Smoked Bacon and Little Potato Pancakes, now there is a meal I could get behind. This meal is a great way to use up leftover mashed potatoes but can also be made from scratch if that is what your heart desires. When I made this recipe, I topped it with sliced avocados, mayo and Truff hot sauce. In the past I have also done it with sour cream and salsa or a fun mayo, sour cream and BBQ seasoning dip, the sky is the limit!
Experience an umami-packed adventure with flavors of Soy, Sesame, Onion, Molasses, Rice Wine, and Butter in this recipe for rich, brown pork belly.
You are walking down the aisles at your local Costco and you spy what looks like Thick cut bacon strips in the meat department. It is way too thick to be bacon and the sticker on the tag says, “Pork Belly Slices”. They typically around about 10 inches long and 1-2 inches thick. Is it bacon? How do you cook it? Well for starters, it is not bacon, it is what bacon is made from. Bacon is what you would get if you cured this meat for a few days and then smoked it, what we are teaching you to do here today is to cook it without having to wait for a few days. I hope you are hungry because Costco portions are huge, and this is a high calorie meal. If you find pork belly at another grocery store or local butcher, you can still make this recipe, you will just need to cut your belly into 1.5” thick strips before we start.
I do not know if Rib sandwiches were famous before McDonalds launched their famous “McRib”, but I know my family grew on on those delicious ground pork rib shaped patties on a bun. They were not my favorite, but they were a quick easy meal for my family, and I wasn’t doing the work so who was I to judge! But now I am an adult and I love delicious food, so I took it upon myself to recreate this famous sandwich but elevate it to the BBQ glory that it deserves.
Pork belly is a fabulous cut of meat that is versatile and delicious. You can braise it, bake it, cold smoke it for bacon and much more. Today we are going to show you how to do a simple yet tasty, crispy Porcetta. Traditionally Porcetta is an Italian slow, fire roasted pork roast but today we are using the Pit Boss pellet smoker to do the job.
When I got called to the stage at the world food championships for ribs, I was very excited and happy, but I wasn’t surprised. I had spent all summer winning awards for my ribs including taking home first place at the Montana state rib championships. I know you’re wondering, what does this have to do with pork belly? Well, my recipe for ribs was a cherry pecan glazed rib, and it turns out that flavour combination works on all sorts of different pork cuts. So here I am going to teach you how to take pork belly and make it sing with the same flavours I used at the world rib championships.
