I made a Chinese-style roast pork belly again this year for just the second time. I’d like to make it more often, but a 2-2 ½ lb slab of pork belly is too much for just two of us, so I have to wait until more people will want (and appreciate) it. I was very happy with it, even more than last year. And as is my jam, I forgot to take pix.
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Did you use the whole head of garlic? I think a lot of garlic and lots of strong herbs, are important with “fresh”, uncured pork, with salt, on the meat ( the skin doesn’t count) , and preferably well ahead of roasting.
I think it can be difficult to get right, but I love it when it’s right. There was a version we got in “Chino-cubano” restaurants in NYC back in the day that I will never forget.
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I doubt you messed up anything, it was just not to your taste.
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We ate them cooked sous vide and then smoked — they were pretty fantastic.
Thank you! I really enjoyed it! I’d still like to understand the cut better, as it seems to have two or three muscles. I think I mostly ate the shreddable part yesterday.
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That makes me feel a tad better. Thank you. I added a lot of garlic, in part because I skipped the salt entirely (that might be part of the reason it didn’t taste good, I guess, but I’m trying to cut out salt as much as possible). Other than that, I followed the recipe exactly, yes, though my piece of meat was much smaller, sonce that’s all I could get. I understand skipping the salt is a pretty “other than that,” but I guess it is what it is. At least the meat itself wasn’t terribly pricey. I’m more annoyed by the waste itself…ingredients, effort, etc. And, of course, the disappointment of anticipation. Happens when you try new things though, I guess. Thank you!
Hmmm, interesting point about the skin too…
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This should be a free link to ATK article about Slow-Roasted Fresh Ham
Enjoy this complimentary ATK recipe—no login required—for the next 30 days.
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