tag:blogger.com,1999:blog-6579130365438517923.post8362625158970827670..comments2024-03-28T05:27:18.052-07:00Comments on JULES FOOD...: PORK BELLY. Slow roasted and seared.Jules and Rubyhttp://www.blogger.com/profile/03096411075666263560noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-6579130365438517923.post-79042690563259611932013-04-30T11:56:34.766-07:002013-04-30T11:56:34.766-07:00hi Jujubean...whenever i make pork belly i ALWAYS ...hi Jujubean...whenever i make pork belly i ALWAYS have left over...i'm the only one eating it...LOL. it's ALL mine. anyway...i like to wrap it in parchment, then in tupperware with a loose (ajar) lid for the first day or so. then close it up tight. i sometimes have it in there for a week until it's all gone.. this helps keep a crispy skin if thats what you started with. this was one of my first pork belly recipes and i hadn't mastered the crispy skin yet, but i have quite a few other pork belly posts if you want to combine crispy skin and maple syrup action. hope that helps...julesJules and Rubyhttps://www.blogger.com/profile/03096411075666263560noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-21812743893136047112013-04-30T07:52:07.642-07:002013-04-30T07:52:07.642-07:00Assuming I use some of this for amuse bouche, is t...Assuming I use some of this for amuse bouche, is there a good way to store what's left-over? Thanks in advance. This recipe looks delicious.JuJuBeanhttps://www.blogger.com/profile/01543795136033898332noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-51187192590038534682012-06-12T14:55:34.308-07:002012-06-12T14:55:34.308-07:00hi Klare...yes...uncovered. also... you might want...hi Klare...yes...uncovered. also... you might want to have a look at my post on Jamie Oliver's pork belly recipe as well. i've done that one at least a dozen times. i just did THIS cured/roasted recipe again , but i haven't posted about it yet. i put apples and brown sugar around the edges of the roasting pork belly with onions underneath...YUM. i'll try to get the post out before the weekend. i hope it turns out fabulous for you. thanks for stopping byJules and Rubyhttps://www.blogger.com/profile/03096411075666263560noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-60283702505951375222012-06-12T11:45:21.368-07:002012-06-12T11:45:21.368-07:00This will be my first time cooking pork belly whic...This will be my first time cooking pork belly which will be a part of our "Pork Fest Party". I just want to confirm that I leave it uncovered while it roasts.klarenoreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-70170292910771703462011-11-23T17:39:57.636-08:002011-11-23T17:39:57.636-08:00DEE...i'll definitely have to try this. i mig...DEE...i'll definitely have to try this. i might buy a big piece of BELLY with the bone in next time to see what the difference is...just out of curiosity, but i'll still try the hot water trick....thanks for the tipJules and Rubyhttps://www.blogger.com/profile/03096411075666263560noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-14565411091858502402011-11-21T16:58:33.822-08:002011-11-21T16:58:33.822-08:00If you want nice crunchy crackling, score the rind...If you want nice crunchy crackling, score the rind with a sharp knife and pour boiling water over the rind (you are not sitting the pork in the water just pour over and let it run off)this helps tenderize the rind a bit.<br />Then rub salt into the rind and wrap in paper towel and set aside for 30 minutes (you can change paper towel if there is a lot of moisture coming out) on the kitchen counter this will let the pork get closer to room temp so will have less shrinkage. Roast as you would normally. Super crunchy crackling.Deehttps://www.blogger.com/profile/17705308220303918120noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-82847839807831621552011-08-28T23:04:11.598-07:002011-08-28T23:04:11.598-07:00WOOPS...i meant TARAWOOPS...i meant TARAJules and Rubyhttps://www.blogger.com/profile/03096411075666263560noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-31276229957441171202011-08-28T23:03:17.556-07:002011-08-28T23:03:17.556-07:00Yara...i think i'll try Thomas Kellar's re...Yara...i think i'll try Thomas Kellar's recipe next time. thanks for the heads up and thanks for stopping byJules and Rubyhttps://www.blogger.com/profile/03096411075666263560noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-63010914552571939722011-08-28T19:08:51.127-07:002011-08-28T19:08:51.127-07:00Look great. I am a big fan of Thomas Keller's ...Look great. I am a big fan of Thomas Keller's method. Best pork belly ever! But I am def trying this next time.teegeehttps://www.blogger.com/profile/11898238807893932904noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-7218356329828495372011-04-06T21:56:38.721-07:002011-04-06T21:56:38.721-07:00Chefamyj...WOW....maple cocoa glazed pork belly......Chefamyj...WOW....maple cocoa glazed pork belly...yummmm! so glad you liked the skewer deal. yours sounds over the top delicious. you're right the skin can be tough sometimes. i think it has to be fairly dry to get a good crisp on it...or for presentation purposes i guess you could torch the end of each piece to get it to crisp up, but then again just omitting it sounds easier for a crowd of 85. thanks for the report. hope you stop by again...julesJules and Rubyhttps://www.blogger.com/profile/03096411075666263560noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-12413268410848232522011-04-06T18:50:57.976-07:002011-04-06T18:50:57.976-07:00I looked all over for a recipe for glazed pork bel...I looked all over for a recipe for glazed pork belly that was crispy yet unctious. Like i've had at several LA restaurants, the best being laurel tavern. None of the recipes or pix did anything for me until I saw yours! <br />Your final pic was exactly what i was looking for!!<br /><br />I'm a chef and caterer and run an underground dinner club in LA. I did a 7 course chocolate underground dinner for 85 guests in February. i used your techniques and did maple cocoa glazed pork belly skewers! They were A-MAZ-ING and the hit of the dinner. <br /><br />Had to make a few changes. I added cocoa powder to the initial rub(yum!) <br /><br />And i did have to cook it way longer. more like 9 hours. And i had to cut off the top layer because it was too hard. maybe because i had bought my pork belly at the Asian Market so maybe the quality wasn't as good, or as fresh? <br /><br />Then i cut up the chunks, minus the very hard not edible top skin layer. And then deep fried the pieces for a few seconds, and then brushed them with a maple cocoa glaze. crazy good. <br /><br />Couldn't have done it without you!<br /><br />Thanks!!!!!ChefAmyJhttp://www.amysculiaryadventures.comnoreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-51742738755760510862010-07-12T21:29:34.582-07:002010-07-12T21:29:34.582-07:00Wow, this looks delish! Good job :)Wow, this looks delish! Good job :)Tiffany S.https://www.blogger.com/profile/07191629178629998454noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-50743341638475110132010-06-27T17:57:23.721-07:002010-06-27T17:57:23.721-07:00Oh my! GREGOh my! GREGSippity Suphttps://www.blogger.com/profile/09087073817681067448noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-3967231708543031692010-06-27T08:03:55.982-07:002010-06-27T08:03:55.982-07:00Thank you for a porkbelly recipe for single folk, ...Thank you for a porkbelly recipe for single folk, like myself. I have two pieces of porkbelly lurking in the freezer - now I know how to prepare cook them!Mickle in NZhttps://www.blogger.com/profile/10432796020646607634noreply@blogger.comtag:blogger.com,1999:blog-6579130365438517923.post-47171367068604129012010-06-26T17:56:45.483-07:002010-06-26T17:56:45.483-07:00Wow that pork belly looks amazing! Great postWow that pork belly looks amazing! Great postTaylorhttp://www.taylortakesataste.comnoreply@blogger.com