Paleo Diet and Paleolithic Diet Questions & Answers

Question

2

Looking for ways that people have prepared pork belly. Look for quick and easy. Thanks!

flag	asked Jun 8 2012 at 16:33 Niki 113●1●7

Bread-Eating Beelzebub · Answer 1 · 2012-06-08 17:12:13Z UTC

4

Crock pot. Slab of pork belly that fits in the bottom. Season with whatever you want, but salt and a tiny bit of honey seems to be magic. On low for 6-8 hours. Slice, pan sear in the fat that accumulates in the bottom of the crock pot. So delicious!

answered Jun 8 2012 at 17:12

Bread-Eating Beelzebub
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	Awesome! The Asian market near me sells it cheap, but I've never bothered to buy any because I hadn't thought about how to cook it. Suddenly this sounds better than the unseemly craving I got after reading that Spam thread.... – Christopher Gagnon Jul 26 at 23:45
	Update: I followed your recipe over the weekend, adding some sage and thyme, plenty of salt, and the honey. Crock pot for 8 hours. Then I chilled it, sliced and pan fried. This was one of the tastiest, most satisfying pork efforts I ever undertook. Without the curing and smoking that turns belly into bacon, its natural flavor really took the stage, and was just delightful. Thanks for this awesome technique! – Christopher Gagnon Jul 31 at 12:14

Paleo P · Answer 2 · 2012-06-08 16:57:09Z UTC

3

Roast it uncovered so it gets nice and crispy. Serve it as tacos, with Romain lettuce leaves, guacamole and salsa. Maybe some lemon juice.

answered Jun 8 2012 at 16:57

Paleo P
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Patrick · Answer 3 · 2012-06-08 16:57:17Z UTC

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A friend of mine owns a food trailer here in Austin. He cuts pork belly into 3-inch x 1/2 inch slices and fries them in a wok then serves them on a bun. Forget the bun and you have an excellent meal with some collard greens. Yum.

answered Jun 8 2012 at 16:57

Patrick
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Joshua · Answer 4 · 2012-06-08 19:29:04Z UTC

I've been contemplating this myself lately, and along with Ruhlman's book have considered doing a pork belly confit (slow oven-poaching in oil), then removing it from the oil, allowing it to cool/harden in a fridge, then slicing off portions as-needed and pan frying them.

Might be a bit of overload though. Still looking forward to trying it.

Rop · Answer 5 · 2012-07-26 04:18:07Z UTC

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Just made this last night.

-salt it, roast in oven until crispy.

-pan fry with onion, garlic, black pepper, and chili.

answered Jul 26 at 4:18

Rop
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arugula · Answer 6 · 2012-07-26 14:41:59Z UTC

My favorite is a mod of Jamie Oliver's: http://www.jamieoliver.com/recipes/pork-recipes/pork-belly-roast Really, you just salt up the belly, roast it high for half an hour, then medium for an hour, then put yummy things in the bottom of the roaster and the belly on top and roast another hour. I chop up way more veggies than he does to put under the pork belly half way through - rutabaga being a fave - and I don't bother with the gravy. Rutabaga, garlic and thyme roasted underneath a roasting pork belly is sublime.

Carla · Answer 7 · 2012-06-08 19:43:09Z UTC

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Simply put: salt, pepper, baking sheet, heat. Yum.

answered Jun 8 2012 at 19:43

Carla
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Sunshine · Answer 8 · 2012-07-26 16:30:37Z UTC

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http://www.gastronomydomine.com/?p=312

one of my favorite chinese dishes from ealy childhood :-)

there are of course "paleo" riendly substitutes for some of the ingredients

check it out!

answered Jul 26 at 16:30

Sunshine
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Allan · Answer 9 · 2012-07-26 20:47:18Z UTC

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Works well in the pressure cooker.

answered Jul 26 at 20:47

Allan
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Best and easiest way to make a pork belly meal

9 Answers