PORK BELLY APPETIZER RECIPES
PORK BELLY CRACKLINGS RECIPE - NYT COOKING
Provided by Kim Severson
Total Time 1 hours
Yield 6 to 8 snack servings
Number Of Ingredients 9
Steps:
- Using a utility knife, razor blade or sharp knife, score skin into 1 1/2-inch squares, then use score marks as guides to cut through meat and fat underneath, resulting in 1 1/2-inch cubes.
- Pour oil into a pot deep enough that top of oil is at least 6 inches from rim; place over medium-high heat. When oil reaches 225 degrees on a deep-fat frying thermometer, add pork cubes and immediately stir gently to prevent clumping. Cook pork until it is lightly golden brown, about 20 minutes. Remove to a plate lined with paper towels and allow to cool for at least 20 minutes. Meanwhile, combine spices in a small bowl.
- Reheat oil to 400 or 425 degrees and add pork again. Cook for another 3 to 5 minutes or until skin “cracks” or bubbles up. Remove cubes to a plate lined with fresh paper towels. After a minute put cracklings in a bowl, toss with spice mix and kosher salt, and serve.
AIR FRYER PORK BELLY BITES - A FOOD LOVER'S KITCHEN
The air fryer cooks pork belly bites into perfect little morsels of deliciousness. Serve them as finger food at a party or as movie night snacks that the whole family will love.
Provided by Angela Morris
Total Time 18 minutes
Prep Time 5 minutes
Cook Time 13 minutes
Yield 6
Number Of Ingredients 2
Steps:
- Cut pork belly into 1" pieces. Sprinkle on the dry rub.
- Place the pork belly bites in the air fryer basket, leaving room for the air to circulate.
- Using the air fryer function at 400 degrees, cook for 8 minutes then turn them over and cook for 5 minutes more.
- Remove and enjoy with bbq sauce, if desired.
Nutrition Facts : Calories 394 kcal, CarbohydrateContent 1 g, ProteinContent 7 g, FatContent 40 g, SaturatedFatContent 15 g, CholesterolContent 54 mg, SodiumContent 24 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
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Tesa, cold-cured pork belly with a delicious spice coating, is the easiest home-curing project, according to Paul Bertolli, the charcuterie guru, who provides the technique in his book “Cooking by Hand.” No special ingredients are needed except for pink curing salt, a mix of sodium nitrite and regular salt. I bought mine (marketed as Insta Cure No. 1) on Amazon.com. You supply space in the refrigerator and the ability to keep it quite cold, below 40 degrees. (If your refrigerator does not have a digital thermostat, you’ll need a good thermometer.) After two weeks my tesa had lost about 15 percent of its weight, indicating that it was ready to eat cooked. A 10-pound piece of pork belly is about as large as a sheet pan, but the recipe can easily be halved. Just take care to use exactly 1/8 teaspoon of curing salt for each pound of meat.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
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From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine italian
Calories 443 per serving
- Arrange a metal rack on a sheet pan with sides and place the meat on the rack, to allow airflow. Leave it in the refrigerator for a week. Turn it over daily and pour off any liquid. The tesa is ready when the salts have penetrated to the center, one to two weeks depending on how thick the belly is. Test after one week by tasting a thin slice from near an edge, crisped in a pan. Once cured, the tesa can be refrigerated, tightly wrapped, for a month, or frozen. Cook it as you would bacon or pancetta; it’s especially good as crisp lardons in a salad.
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