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Pork Belly two ways #12570753 01/09/18 05:45 PM
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Txmedic033 Offline OP
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I have been looking for some pork belly and found some in of all places, Walmart. I'm gonna cook it a couple ways to see which is better. Burnt ends or sous vide. They were all seasoned the same and I didn't add anything extra to the sous vide bags. I'm a fan of boiled meat and I know it will be easier, but I don't know if it could turn out better than burnt ends. Only time will tell......




Re: Pork Belly two ways [Re: Txmedic033] #12570768 01/09/18 05:50 PM
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Re: Pork Belly two ways [Re: Txmedic033] #12570771 01/09/18 05:50 PM
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I haven't been able to find pork belly around here. But the La Michoacana has cubed up pork butt that I've made burnt ends with lately. Really good.


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Re: Pork Belly two ways [Re: Txmedic033] #12570773 01/09/18 05:51 PM
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Re: Pork Belly two ways [Re: Txmedic033] #12570774 01/09/18 05:51 PM
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Interesting. Following because I'd be doing it a couple different ways. Either a Nagasaki style that's cooked a couple different ways and sweet and salty, or Vietnamese style carmelized with nuoc mam and eggs.

Re: Pork Belly two ways [Re: Txmedic033] #12570789 01/09/18 05:55 PM
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I wish the new trend would have been called bacon cubes, rather than burnt ends. Seems to be the rave among the BBQ community, and has nothing to do with burnt ends....other than being cubed.

Folks ask me if I sell burnt ends all the time. My response is, no I cook it properly so nothing gets burned. Their look is priceless. I'd rather slice the point than cube it. sauce it, and turn it into candy.


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Re: Pork Belly two ways [Re: Tritonman] #12570805 01/09/18 06:01 PM
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Originally Posted By: Tritonman
I wish the new trend would have been called bacon cubes, rather than burnt ends. Seems to be the rave among the BBQ community, and has nothing to do with burnt ends....other than being cubed.

Folks ask me if I sell burnt ends all the time. My response is, no I cook it properly so nothing gets burned. Their look is priceless. I'd rather slice the point than cube it. sauce it, and turn it into candy.

Please save some burnt ends, I ask for them each time I come in.


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Re: Pork Belly two ways [Re: Txmedic033] #12570814 01/09/18 06:04 PM
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i have to get mine from Central market. How would all the fat on this do with a sous vide ?

Re: Pork Belly two ways [Re: Derek ๐Ÿ] #12570821 01/09/18 06:06 PM
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Originally Posted By: Derek 🐝
I haven't been able to find pork belly around here. But the La Michoacana has cubed up pork butt that I've made burnt ends with lately. Really good.


walmart has it now as do most asain markets.

Last edited by Bigbob_FTW; 01/09/18 06:07 PM.

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Re: Pork Belly two ways [Re: Txmedic033] #12570823 01/09/18 06:06 PM
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I bought a pork belly at Sam’s. Had a bunch of them.


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Re: Pork Belly two ways [Re: Tritonman] #12570829 01/09/18 06:09 PM
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Txmedic033 Offline OP
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Originally Posted By: Tritonman
I wish the new trend would have been called bacon cubes, rather than burnt ends. Seems to be the rave among the BBQ community, and has nothing to do with burnt ends....other than being cubed.

Folks ask me if I sell burnt ends all the time. My response is, no I cook it properly so nothing gets burned. Their look is priceless. I'd rather slice the point than cube it. sauce it, and turn it into candy.


Well I plan on burning these. roflmao

Re: Pork Belly two ways [Re: Kattelyn] #12570834 01/09/18 06:11 PM
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Originally Posted By: Kattelyn
Interesting. Following because I'd be doing it a couple different ways. Either a Nagasaki style that's cooked a couple different ways and sweet and salty, or Vietnamese style carmelized with nuoc mam and eggs.


Don't follow the thread if you want to see either of those styles. I'm making it up as I go along and I don't think it is gonna take those routes. noidea

Re: Pork Belly two ways [Re: Txmedic033] #12570841 01/09/18 06:14 PM
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I've been wanting to make my own Maple flavored bacon..................bacon is the greatest any which a ways


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Re: Pork Belly two ways [Re: Txmedic033] #12570842 01/09/18 06:14 PM
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Re: Pork Belly two ways [Re: Txmedic033] #12570880 01/09/18 06:35 PM
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Originally Posted By: Txmedic033
Originally Posted By: Kattelyn
Interesting. Following because I'd be doing it a couple different ways. Either a Nagasaki style that's cooked a couple different ways and sweet and salty, or Vietnamese style carmelized with nuoc mam and eggs.


Don't follow the thread if you want to see either of those styles. I'm making it up as I go along and I don't think it is gonna take those routes. noidea


That's the ones I already know. Looking for something different. grin

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