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Pork Belly BLT with Hand Cut Frites

Steps Cook Recipes Pork Belly BLT with Hand Cut Frites using 4 ingredients and 4 steps

Pork Belly BLT with Hand Cut Frites - Pork Belly.that gorgeous cut of meat that gives us Bacon. The uncured, undried pork belly is like a hunk of tenderloin absolutely draped in rich, delicious pork fat. The finished pork belly is sweet from the caramelized sugars and salty and spicy from the rub, soft and unbelievably rich from the slow cooking and abundant rendered fat but pleasingly crispy and. Pro Butcher Breaks Down A Pork Belly. Welcome back to the kitchen, today we are breaking down the belly of the pig. - When you have a ardour for cooking and you spend plenty of time in your kitchen, then almost definitely you will have a considerable quantity of recipes available. Some cooks have an orderly group system and a few do not. If you find yourself usually shuffling by mounds of recipes and not discovering what you are looking for, then it's good to do some organizing.

Pork Belly BLT with Hand Cut Frites

Chinese pork belly crackling is, in my humble opinion, the best crackling in the world.

That's what makes Chinese Crispy Pork Belly so sought after.

You can have Pork Belly BLT with Hand Cut Frites using 4 ingredients and 4 steps. Here is how you achieve that.

Ingredients make Pork Belly BLT with Hand Cut Frites

  1. Prepare Pork belly.
  2. You need Lettuce Tomatoes.
  3. It's Sriracha mayo.
  4. It's Frites.

Pork Belly BLT with Hand Cut Frites instructions

  1. Grill 4 pieces of pork belly.
  2. Toast 2 slices of sourdough bread.
  3. Assemble with lettuce tomato pork belly and sriracha mayo..
  4. Serve with hand cut frites..

Pork Belly BLT with Hand Cut Frites - Where you normally get soft, airy bread or thin crunchy toast, the Pork Belly BLT goes with a dense, heavy roll that muted the flavor of the other ingredients without. Chinese pork belly dishes are some of the most favored ad authentic dishes found their way from China to western countries. Pat the pork belly dry and place it, skin side down, on a cutting board. Instead of simply roasting the pork belly as is the Vietnamese custom, we're going to do a little fusion here by stealing a technique from American competition barbecue cooks. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable At the Asian market, I got some very thin-cut pork belly slices. They're in the freezer now and I don't know what to do with them. Asian markets with a fresh meat counter will have pork belly. Thank you and good luck