I have had a pork rib cross section with belly attached picture saved on my phone for almost 2 years. I saw it on Instagram and dreamed of one day having a butcher cut it for me. It’s a cut that contains a pork loin chop, a back rib, a side rib and the belly of the pig including the skin. This thing looks like it could feed an army, but I can confirm it comfortably feeds 2 people.
Pork Mole is one of my favorite dishes whenever I travel to Mexico. Mole is traditionally a complex chili and chocolate sauce that is very traditional for south of the border. I had to learn to perfect Mole sauce when I was competing in the world food championships and had to use chocolate as one of my recipes down in Alabama.
Pork Belly and Pork Side Ribs are probably my 2 favorite cuts from a pig, and the best part is that they are connected! I called my friend Mike from https://popowichmeatcompany.ca/ and asked him to cut me a pork belly but leave the ribs attached! I had a dream about cooking them together and basically having giant monster ribs with 2-3 inches of meat on top of the bone. This recipe did not disappoint! It took some care in preparation and there were not a lot of recipes on the internet on how to do this right, so follow along, play with it and let me know if you manage to improve on this.
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.
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.
