Pork Belly

[Half Dog]

I was at our local Walmart and I saw some pork belly. I wanted to try it so it came home with me. I cubed it, smoked/ cooked it on the pellet grill for 3-1/2 hours, then added BBQ sauce. I blackened the sauce and meat in a disposable aluminum pan. It tasted just like the baby back ribs.

Are there any other suggestions on how to prepare pork belly?

[Silvercreek Farmer]

I turn it into bacon

[square butte]

Cure it and make bacon out of it - I use Celery salt in place of pink curing salt - And the following : Dark brown sugar, maple syrup, powdered dark chocolate, smoked paprika, Instant espresso coffee crystals, garlic powder, onion powder - all of it mixed together as a rub. It a science project - comes out a bit different every time - Always good and never last too long. Maybe not quite what you were looking for - but still a bit of fun

[jdfoxinc]

bacon!!!!

[justindad]

There is a Hong Kingese dish made of pork belly, that tastes like the best bacon on God’s green earth. I think it gets made in a pressure cooker. There’s some good Korean dishes made out of pork belly too.

[BamaNapper]

I'd second the thought on the Korean dishes. Tons of recipes out there. For me the bellies are good for appetizers, but a bit overwhelming as a main dish. Personally, when I get them they end up in a simple brine for a few days, smoked, and sliced for bacon. My bacon shelf is empty and 2 or 3 bellies are on the way to refill it.

[Outer Rondacker]

you will not find anything like this at my walmarts around me. Sounds good.

[Stewbaby]

Poor man’s burnt ends

[Thundarstick]

Lecho Kawali, look it up, it's yummy!

[MaryB]

Roasted , smoked... its all good eats.

[pworley1]

Slice it 1/4 inch thick and fry it.

[GregLaROCHE]

You can pack it in corse salt and keep it for months if not longer. Add herbs and spices to the salt if you want. If it’s too salty for you, then soak it overnight in water. I think it improves the taste. Kind of like aging beef.

[HWooldridge]

Cut into 2" wide strips; season with equal amounts of brown sugar, salt, black and cayenne pepper then smoke around 150 degrees for 10-12 hours. In the end, you get tasso, which keeps well in the freezer and can be used to season corn, or beans, or greens, etc. Use it like fatback.