DCFoodies.com Pork Belly - DCFoodies.com

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Jul 15, 2008



I've been ramping up to make homemade bacon for a while now, but am still looking for a cheap source of pork belly in the DC area - anyone have a hint for me? I've looked at the Cedarbrook Farm stand at Dupont market - but $8/lb is a bit rich for me. Help!


I just had pork belly for the first time last weekend. EatBar has a braised pork belly with cheddar grits...wow! Delicious.

Kudos for giving this recipe a try. Seems like the kind of dish that takes some practice to really get it where you want it to be. Keep at it!


Re: When to cook pork belly

When I bought it, it was already frozen. I figured letting it stay frozen for a week wouldn't hurt. If it were fresh, unfrozen pork belly, you bet it would've gone into the oven just about as soon as I got home.



Try ethnic markets--both latin and asian. They frequently have decent amounts of belly at relatively reasonable price. It may not have the cache or quality of some of the farmers market, but its not a bad idea if you are just learning the ingredient.

Also, I love using it. And one of the best books when I first started work with belly was Michael Ruhlman's Charcuterie book. It's lessons in bacon and pork belly confit are classics in my mind.


Pork belly vinegar

Put the sugar, vinegar, star anise and cinnamon in a small saucepan and cook, stirring, over medium heat until the sugar has dissolved. Bring to the boil and simmer for 5 minutes, or until syrupy.
Stir in the pork belly stock and simmer for another 5 minutes, or until slightly reduced. Add the orange juice and peel, reduce the heat to low and simmer gently until thick and syrupy. Season to taste.



Try humba. It's an awesome recipe for pork belly that Filipinos traditionally cook for birthday celebrations. Here's how mine turned out:

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