Thank you!
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Cider vinegar should work just fine!
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That looks fantastic! How did it taste?
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A little salty, but otherwise amazing. After eating the first piece, I brushed the salt off the second, and broiled as the recipe directed, and I burned it! 
I missed the part about the lowest rack, and do not have a “low” setting on my broiler. I think my broiler was on 350 f.
Removed the burned skin and it still tasted great.
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Thank you sharing the reality of this picture!
I had the broiler issue when I made porchetta and shoulder-as-porchetta last year - even on the lowest rack, there were burnt spots.
Glad it tasted great!
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Look what I found!
Underside
The local Lucky’s often surprises me! It’s skinless, but lots of meat and I was really pleased to find it.
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Here’s a nice video from a friend. I like his simple recipes.
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Cut in 3x3x1" squares and slow smoked, served on lightly toasted Hawaiian rolls as sliders.
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Siu yuk is definitely one of my favorite pork belly preps.
I think anyone who attempts it should get a jaccard. A fork does not do the job as well. What sets this preparation apart is all those holes in the skin, which makes for an airy, light crust. Lots of roast pork comes with crispy skin, but it’s not the same. You are shooting for tiny little bubbles, lots of them, in siu yuk rather than big blisters, or worse, smooth skin.
I like to roast until tender then turn the broiler to low and let it slowly crisp up.
I actually put a salt crust on my pork belly before roasting and then roast without. You can make this without the blanching step, but it’s much easier to pork all those holes on blanched skin.
Any leftovers become Thai crispy pork belly with Chinese (now just regular) broccoli.
Another favorite is twice-cooked pork belly. I like that this dish tastes as good at home as what you get in restaurants:
I also love this preparation, which has a different texture from double-cooked pork even though ingredients are similar:
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Thick slices like this make delicious char siu. Normally I use shoulder/butt, but I love how pork belly cut like this turns out with a char siu marinade and cooked until well-caramelized. The char siu makes for great fried rice.
Otherwise I get these for Korean bbq kept fairly plain and served with accompanying sauces and banchan, or bulgogi:
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I love Ukrainian food and salo))) It’s a little strange but really tasty as a starter
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Working on a piece today, and wanted to link this thread.
And since a part of it is very fatty
Today’s pics, smoking two thick pieces without skin, and a thinner piece with skin. That’s the way the piece I ended up with was cut.
The thick pieces are from a recipe, the thinner, with skin, was because it seemed efficient to smoke it at the same time.
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The smoked pork belly tastes great.
I know I haven’t done what I’ve read. , but I would still like to get that smoked pork skin on the left crispy.
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I’m doing it! It’s poached, skinless and I’m using five spice and related seasonings, like this.
But smoked, at 225, so far at about 30 minutes
How long and at what temp? What temperature am i going for?
I’ve still got it at 225 and thinking two to three hours, going for 200 based on these
Cut up about 3"x3", and at about 1.5 hours. 168 f.
Doing this chicken next.
https://thewoksoflife.com/easy-five-spice-baked-chicken/*emphasized text*[quote=“Vecchiouomo, post:30, topic:22990, full:true”]
Cut in 3x3x1" squares and slow smoked, served on lightly toasted Hawaiian rolls as sliders.
[/quote]
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I thought I had bookmarked a pork recipe on this thread or a linked one, but I can’t find it! I think it involved leeks, and someone had included a picture of a specific bean paste. I’ve finally assembled the ingredients and now I can’t find it!
Here it is!
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Addendum, having a large chuck leftover from last pork belly roast, I cut it into small blocks, put it in a dutch oven with water and let it cook down until falling apart → RILLETTES! And furthermore, great carnitas. Waste not, want not.
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