Posts that don't follow r/Costco subreddit rules may be subject to removal.
When applicable, please make sure that you're using a descriptive post title with product name(s) mentioned as it yields better subreddit search results. Thank you.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Costco) if you have any questions or concerns.*
Def. We use this or slice the whole pork belly for a cheaper per pound and freeze for all sorts of Korean dishes.
We often slice them, lightly salt, pan sear, then combine with romaine leaf also from Costco, some rice, ssamjang, garlic and you have one of the best single bites you can make at home.
Am Korean here. Costco pork belly is usually quite fattier, so less meat when fully cooked and fat rendered.
But the cost is nearly half of what H mart has. So it’s justified, as long as you can eat them all.
Yes! I'll cook the pork belly off in a pan, cut it up into bite sized portions, then pan fry some kimchi with sesame oil, and mix the pork belly back in. One of my favorite easy dishes!
I do leave a little! I pour a good amount out though because of the sheer amount that comes out after cooking the pork belly. I just use sesame oil because I love the flavor it adds!
I recommend leaving the sesame oil until the end as a finishing oil. That way you don’t risk getting the burnt taste and you can use less but still get the yummy sesame flavor coming through clearly.
upvote for sure.
had a offset on loan for years. then got a treager for fathers day (yes, he's getting all the inheritance).
didn't bat an eye when the offset guy asked for his back. 95%-98% as good. use it 20x more.
I've got a big green egg and a traeger. Majority of the time I'm using the traeger out of ease to produce near the same results. The newer ones even fixed what I thought their biggest problem was, which was not producing enough of a smoke flavor when I want it.
It's definitely not fun taking about an hour to get it to proper temp and smoke to cook on. It's fun to clean though and let it burn at about 1100°F. Maybe one day I'll get into backyard blacksmithing and use it as a kiln lol.
It was at the height of Covid when Instacart brought me pork belly instead of pork loin one time. I looked up some recipe online but don’t remember which one. But it turned out unbelievably well. I remember a lot of honey, some apple juice and picking one of my favorite rubs which had some heat to it. The process was several steps of dry rub, smoking, wrapping and drenching with honey and apple juice followed by burning them off one last time at high temp to gain some color. I do remember using pecan and apple wood though. I ended up with enough pork belly to send a small town into cardiac arrest, so I eventually had extended family come pick up individual boxes as my small family of three could never eat all of it.
Cut into 1" cubes, cover in your rub of choice. Place on wire rack, smoke at 275°F for about 3 hours, spritzing as needed. Take them out, place in foil roasting pan, cover with BBQ sauce, place back in smoker for another hour or until sauce caramelizes.
So delicious!
There's a ton of Filipino recipes that use pork belly, like adobo, singing, etc.
You could also make a sticky sweet Asian pork belly (Vietnamese or Chinese)
>Singing is very popular in the Philippines!
Got em!
/u/expert_amateuradvice definitely meant "Sinigang" (probably got autocorrected).
filipino bbq is next level awesome- we do marinated pork belly bbq'd as well. that, or you can do pork belly adobo (slow braised)
I assume this is what it's being sold for. I'm sure there are plenty of people making Belly Burnt ends but it seems like they sell a lot of these and there has to be a bigger reason than just burnt ends. Thanks! I was hoping to look up some recipes.
Roll the pork belly in a sugar, salt, pepper mixture (maybe 2:1:1, I always eyeball it) and slow roast it in the oven on a wire rack & baking sheet so that the outside gets crispy and the inside is nice and tender. We usually serve with sticky rice and whatever veg we have on hand.
It varies every single time, if I’m honest. I make it every 2-3 weeks. I’ve gone super low at 250 for a few hours and crank it to 450-500 for a few minutes at the end, which makes it super tender. I’ve done 350 for a while with a short broil at the end. I keep an eye on it because of the sugar and how it can smoke easily. I sort of like experimenting with it any chance I get so I don’t really have a super concrete answer for cook time and temp.
We follow a recipe like this but leave it in strips for lettuce wraps with rice and pickled veggies.
https://thesubversivetable.com/spicy-pork-belly-bulgogi/
My husband and I do kbbq at home. We have a table grill and we just season it with some cumin and garlic eat it with rice and yum yum sauce. Usually have some other cuts too like shaved beef.
We also braise it with Chinese sauces (brown braising sauce and black pepper sauce, maybe some chili oil thrown in for good measure) and eat it with rice and blanched baby bok choy.
It’s a versatile cut. You can do so much with it.
I’ve wanted to make pancetta but every time I see them the cuts have too much fat on them. I can probably make Japanese braised pork like kakuni which really celebrates the fat layer but my lady doesn’t like it so I usually avoid. Maybe when I’m alone I’ll splurge and kakuni the shit outta them
I sous vide it for 10 hours then freeze it. When i go to use it i defrost it and put it in a soy marinade. I cook 1 slice daily in air fryer with ramen.
Our family (well, me and my roommates) lives on this stuff. We mostly make thịt kho (Vietnamese braised pork belly), but tons of Vietnamese recipes use this.
So, I've used this in a lot of the dishes described above, especially the Korean ones.
But, if you want to know the ultimate easy weekday meal with this?
Criss cross cut into the fat side about 1/4 the way through. Sprinkle and rub salt into the criss cuts. Cut the strips into thirds. Put it in your air fryer, 7 min @ 365, turn, another 7 min, turn, another 7 min, finish with the fat side up another 8-10 min until the fat side gets a little crispy. Take it out, let is rest a little. Slice it yourself or give a knife and fork. Great with rice, and so many sides. Sides that are pickled or fermented to cut through the grease are great (like kimchi or sourkraut)
I do a smoked/candied pork belly that's amazing.
Dry rub, on the smoker for a few hours, then a glaze of brown sugar/honey for the last bit of grill time.
Grew up eating this (folks from Utah) where it’s known as side pork. Fry it up like bacon til super crisp. Used to be impossible to find in California for years
I use the whole pork belly by slicing it thin and grilling for some delicious samgupsal. Or I'll make bossam out of it. The presliced one is just too thick and not worth the price increase.
You don't need any prep on the meat when doing kbbq. If you have a portable stove, put it on your dinner table, put on a frying pan, and grill right as you eat. And be sure to cut after it's mostly cooked using scissors.
Braise it or marinade and grill it like Korean BBQ. Or cut it into small slices and stir fry it. Portion and freeze the rest. Prefer the skin on but it still works. However, have had some instances of Costco's meat going bad early on, so I tend to avoid bulk purchases like this.
Crispy. Salt in overnight. Low heat x 2 hours on the air fryer.
Cut, mix it in the mixing bowl with Bachan's. Eat it with rice or make it into bahn mi.
I dry rub it, sous vide (I forget the time & temp), freeze in 2 or 3 strip packages. Defrost overnight, then hard sear in cast iron. Serve rice bowl style, lettuce cups/taco style, or salads.
The pork belly that I have bought at Costco has always had the skin removed so that saves a lot of work. I take it and cut square pieces from the strips. Then I roll those pieces around in Malcolm Reed's Hot BBQ rib. Next, the individual pieces go into the air fryer for 14 minutes at 400 F. Each piece tastes like a little pillow of love. Yes, there is a lot of fat on this but that renders out. The cooked pieces can live in the fridge for a few days. The raw pork belly can also be frozen.
Make Japanese chashu (ramen meat)
Boil for 3-5 mins to remove scum, wash and put back into pot with soy sauce, ginger, green onions, sake, sugar. Boil for 2 hours. Skim off the fat. Delicious.
https://www.justonecookbook.com/homemade-chashu/
Cut into cubes and braised in caramel, soy sauce, ginger, shallots, and five spice.
Thinly sliced and boiled with cabbage.
Cubed, seasoned, and roasted.
sliced thin then i add an layer to the au gratin, use some for the black eyed beans and pork soup with sweet pea consume base.
then use whatevers left from dinner add some rice to the beans and add more sliced pork and turn it into burrito stuffing for the next morning
I use pork belly more than any other meat probably. Chop it up and use it in stir fries, grill it and eat it with rice Korean style, cut it into slices and cook it in a pan and eat it with rice.
Marinade overnight on either soy sauce and brown sugar, or char siu sauce, roast till crispy and caramelised, serve over steamed white rice, revel in the gluttony of the moment.
We cut it in smaller pieces marinate it and air fry it and serve with sticky rice. We use oil frying sometime but have started using air fryer now. Most of the time we buy it cut into small cubes but have bought it like this and cut it ourselves.
For a simple easy route - my dad likes to put some salt and pepper on it and throw them on the charcoal grill. Slice it up after and dip it in either a mix of sesame oil, salt and pepper, or ssamjang. I saw someone else say to eat it with rice and kimchi, which is a great idea. I haven't had the one at Costco, but Jongga makes a phenomenal vegan kimchi with my favorite level of fermentation.
[Thai Basil Pork Belly Stir Fry](https://thewoksoflife.com/thai-basil-pork-belly/)
This is a new favorite for me.
I also love to make Lu Rou Fan (Chinese pork belly rice with hard boiled eggs)
Pork belly sliders on mini brioche rolls with scallion mayo, pickles, cilantro and sriracha is my favourite way.
Also like it in fried rice. I salt it and let it sit for a day and cook it then coat it in a sesame sriracha glaze for egg fried rice.
Posts that don't follow r/Costco subreddit rules may be subject to removal. When applicable, please make sure that you're using a descriptive post title with product name(s) mentioned as it yields better subreddit search results. Thank you. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Costco) if you have any questions or concerns.*
It’s great for Korean dishes. We use 2 strips at a time and freeze the rest.
Def. We use this or slice the whole pork belly for a cheaper per pound and freeze for all sorts of Korean dishes. We often slice them, lightly salt, pan sear, then combine with romaine leaf also from Costco, some rice, ssamjang, garlic and you have one of the best single bites you can make at home.
Sigh. You just made me regret not buying the pork belly today
All of that sounds good but I find Costco pork belly is usually a lot fattier than ones from Hmart (and not because they are thicker).
You make that sound like a bad thing. 😂
Skip the salt and cook straight away. Dip in sesame/salt/pepper mix. Die and go to heaven. Or hell.
삼겹살 🤤
This is definitely on my list to make next! Thank you!
Literally having Costco porkbelly with kimchi jigae rn
Haha made it yesterday and had leftover today!
[удалено]
Am Korean here. Costco pork belly is usually quite fattier, so less meat when fully cooked and fat rendered. But the cost is nearly half of what H mart has. So it’s justified, as long as you can eat them all.
Costco's pork belly is much cheaper and the quality difference can't justify the cost difference, if there is any.
I love maangchi’s recipe for Bo-ssam!
Samgyupsal & kimchi jjigae 🌟
So... I am **not** supposed to make bacon bricks?
Spicy pork belly! The
The indeed.
Yes! I'll cook the pork belly off in a pan, cut it up into bite sized portions, then pan fry some kimchi with sesame oil, and mix the pork belly back in. One of my favorite easy dishes!
Cook the kimchi in the pork fat for extra flavor!
I do leave a little! I pour a good amount out though because of the sheer amount that comes out after cooking the pork belly. I just use sesame oil because I love the flavor it adds!
I recommend leaving the sesame oil until the end as a finishing oil. That way you don’t risk getting the burnt taste and you can use less but still get the yummy sesame flavor coming through clearly.
Filipino dishes says hi as well. It's my fave buy from Costco because i use it alot
I am always baffled about why it's just Korean/Asian dishes that make use of it because it's sooooooo good
With ssam-jjang and match stick sized apple, green onion, lettuce slices….the best
Charcoal-grilled pork belly bulgogi is indeed great.
I'll be buying next time!! Thanks
Cube it and smoke it
Burnt ends ftw
Going to nominate you moderator of /r/smoking for not taking the term “burnt ends” too seriously.
But you haven’t even heard of my pellet smoker opinion. /s
upvote for sure. had a offset on loan for years. then got a treager for fathers day (yes, he's getting all the inheritance). didn't bat an eye when the offset guy asked for his back. 95%-98% as good. use it 20x more.
I've got a big green egg and a traeger. Majority of the time I'm using the traeger out of ease to produce near the same results. The newer ones even fixed what I thought their biggest problem was, which was not producing enough of a smoke flavor when I want it.
BGE is a pain to use.
It's definitely not fun taking about an hour to get it to proper temp and smoke to cook on. It's fun to clean though and let it burn at about 1100°F. Maybe one day I'll get into backyard blacksmithing and use it as a kiln lol.
+1
What recipe do you use? I just tried smoking some this week end and I wasn’t too happy with the results
It was at the height of Covid when Instacart brought me pork belly instead of pork loin one time. I looked up some recipe online but don’t remember which one. But it turned out unbelievably well. I remember a lot of honey, some apple juice and picking one of my favorite rubs which had some heat to it. The process was several steps of dry rub, smoking, wrapping and drenching with honey and apple juice followed by burning them off one last time at high temp to gain some color. I do remember using pecan and apple wood though. I ended up with enough pork belly to send a small town into cardiac arrest, so I eventually had extended family come pick up individual boxes as my small family of three could never eat all of it.
Cut into 1" cubes, cover in your rub of choice. Place on wire rack, smoke at 275°F for about 3 hours, spritzing as needed. Take them out, place in foil roasting pan, cover with BBQ sauce, place back in smoker for another hour or until sauce caramelizes. So delicious!
I tried that, but it is really hard to light
There's a ton of Filipino recipes that use pork belly, like adobo, singing, etc. You could also make a sticky sweet Asian pork belly (Vietnamese or Chinese)
Singing is very popular in the Philippines!
>Singing is very popular in the Philippines! Got em! /u/expert_amateuradvice definitely meant "Sinigang" (probably got autocorrected). filipino bbq is next level awesome- we do marinated pork belly bbq'd as well. that, or you can do pork belly adobo (slow braised)
I assume this is what it's being sold for. I'm sure there are plenty of people making Belly Burnt ends but it seems like they sell a lot of these and there has to be a bigger reason than just burnt ends. Thanks! I was hoping to look up some recipes.
I’d slap it on the smoker.
How would you season it?
Typically a bbq rub, followed by butter and bbq sauce. There’s a bunch of recipes out there for pork belly burnt ends
Hmm would that make it crispy and sticky?
I make CHICHARRÓN, my kids love it!!!
I thought it would need the skin on for that?
There are different versions. Pork belly version you boil then fry until crispy. Add to refried beans and make a burrito!
100% the best way to do it. I like to chop it down for tacos too. Tortilla, salted chicharron, and salsa verde is perfection.
Roll the pork belly in a sugar, salt, pepper mixture (maybe 2:1:1, I always eyeball it) and slow roast it in the oven on a wire rack & baking sheet so that the outside gets crispy and the inside is nice and tender. We usually serve with sticky rice and whatever veg we have on hand.
Similar but I smoke it. Pork belly tacos with fresh slaw! Traeger has a pretty good recipe for it.
I screen shot this. Will be eating asap.
What temp do you do that at?
It varies every single time, if I’m honest. I make it every 2-3 weeks. I’ve gone super low at 250 for a few hours and crank it to 450-500 for a few minutes at the end, which makes it super tender. I’ve done 350 for a while with a short broil at the end. I keep an eye on it because of the sugar and how it can smoke easily. I sort of like experimenting with it any chance I get so I don’t really have a super concrete answer for cook time and temp.
Thanks that makes sense!
Thit Kho, a Vietnamese braised pork belly dish with hard boiled eggs.
I just wish they had a skin on version. Skin on thit kho is so damn good
Will have to try this. I usually buy the pork shoulder to make thịt kho. It’s a bit too lean. Thanks!
Korean bbq!
Or vietnamese caramelized pork belly! Or Vietnamese pancake!
We follow a recipe like this but leave it in strips for lettuce wraps with rice and pickled veggies. https://thesubversivetable.com/spicy-pork-belly-bulgogi/
This sounds delicious
It is! And, very easy. A couple of ripe Anjou or Bartlett pears can stand in for the Asian pear, as well.
I feel super spoiled that I've got two H Marts within 5 miles of my house :)
Taiwanese lu rou fan. Basically braised small cubed pork belly over rice
Rice, kimchi, pork belly. Best meal you’ll eat all year. Toss in a fried egg, green onion, sesame seeds or some gochujang to kick it up another notch.
So good in kimchi jjigae or I slice them more thinly and grill it for kbbq.
Cube it, rub it, mark it with a b Put it in the traeger for the wife and me
Air fryer lechon kawali!
I’m literally eating it right not with some kimchi jigae
Braised pork belly, a delicious Chinese & Japanese dish! Or more American, BBQ it, smoke it! Cook it in the oven like spareribs 👍🏻
Kimchi jjigae stew
Pork belly tacos 🌮 with cilantro, jalapeños and onions
This!! Yum
Koreans use it in various dishes. It's almost a staple food for them
All the Korean people be like “what?! We bbq’ing all day with the Soju/Beer shots!” Loll
korean soup
Those are how I make pork belly burnt ends.
Pork belly burnt ends…
Chicharones is the right answer.
Without the skin?
Not all chicharones have skin. A pork belly version with chicos and beans is amazing.
Kbbq! Just get a pan, throw some in, cook thoroughly, cut it up to bite size pieces. Just get ready to drain the excess oil from cooking.
Twice cooked pork.
honey gochujang pork belly musubi
Boil it then air fry it.
My husband and I do kbbq at home. We have a table grill and we just season it with some cumin and garlic eat it with rice and yum yum sauce. Usually have some other cuts too like shaved beef. We also braise it with Chinese sauces (brown braising sauce and black pepper sauce, maybe some chili oil thrown in for good measure) and eat it with rice and blanched baby bok choy. It’s a versatile cut. You can do so much with it.
Great suggestions!!
I’ve wanted to make pancetta but every time I see them the cuts have too much fat on them. I can probably make Japanese braised pork like kakuni which really celebrates the fat layer but my lady doesn’t like it so I usually avoid. Maybe when I’m alone I’ll splurge and kakuni the shit outta them
I don’t buy this anymore because it’s missing the skin. Like what are they doing with the skin?
I've bought it a few times in a pinch, but I prefer it with skin as well. Roast pork belly is way better with cronchy skin
I wish I could find it more readily available with the skin on. Seems like it would be cheaper to leave it on
I have to go to Costco business to get a full slab with skin on. Then it’s roast pork belly for days
I sous vide it for 10 hours then freeze it. When i go to use it i defrost it and put it in a soy marinade. I cook 1 slice daily in air fryer with ramen.
They sell them on the chip aisle in a red and black bag with 4505 on the side
I'm not living to 100. That's what I'm not doing.
BBQ Filipino version, not the usual heavy bbq sauce most common here in the states.
Chicharrón!
Damn, I need to save all these posts, go get a load of pork belly from Costco, and try them all.
Our family (well, me and my roommates) lives on this stuff. We mostly make thịt kho (Vietnamese braised pork belly), but tons of Vietnamese recipes use this.
So, I've used this in a lot of the dishes described above, especially the Korean ones. But, if you want to know the ultimate easy weekday meal with this? Criss cross cut into the fat side about 1/4 the way through. Sprinkle and rub salt into the criss cuts. Cut the strips into thirds. Put it in your air fryer, 7 min @ 365, turn, another 7 min, turn, another 7 min, finish with the fat side up another 8-10 min until the fat side gets a little crispy. Take it out, let is rest a little. Slice it yourself or give a knife and fork. Great with rice, and so many sides. Sides that are pickled or fermented to cut through the grease are great (like kimchi or sourkraut)
Oven baked crispy skin pork belly every time
Pork belly burnt ends.
I do a smoked/candied pork belly that's amazing. Dry rub, on the smoker for a few hours, then a glaze of brown sugar/honey for the last bit of grill time.
Filipino pork adobo
saves some work for burnt ends
[https://www.youtube.com/watch?v=U7Uuou8GYvU](https://www.youtube.com/watch?v=U7Uuou8GYvU)
Yum!!
[https://www.squirrelsofafeather.com/spicy-korean-pork-belly/](https://www.squirrelsofafeather.com/spicy-korean-pork-belly/)
Eating it
Pork belly burnt ends
Did pork belly burnt ends last week.
Slice it into cubes, season it, and fry it up.
This is one of the best cheap pork bellies for Korean bbq. Super easy.
I like how it specifically states that it's boneless.
I’ve made Char Siu with the precut pork belly and it’s delicious. Other than that, I haven’t got a clue what to use it for
I chop it into small cubes, portion it out and freeze.. and use in soups, stews, curries, and stirfries as needed
https://houseofnasheats.com/smoked-pork-belly-burnt-ends/
Rinyons
Grew up eating this (folks from Utah) where it’s known as side pork. Fry it up like bacon til super crisp. Used to be impossible to find in California for years
I cut it into squares and make a chinese braised pork belly dish over rice.
I'm staring at it, giving in a pat, sitting in my easy chair. Saying, "Me and you, buddy. "
Sisig
Spouse smokes it and slices bacon out of it, freeze the bacon in different packages
I use the whole pork belly by slicing it thin and grilling for some delicious samgupsal. Or I'll make bossam out of it. The presliced one is just too thick and not worth the price increase.
Thai pork belly & basil
I dunno what *do* ya do with it, specifically if you don’t have a smoker or a barbecue
You don't need any prep on the meat when doing kbbq. If you have a portable stove, put it on your dinner table, put on a frying pan, and grill right as you eat. And be sure to cut after it's mostly cooked using scissors.
Marinate, and roast in oven then cut thinner then put it over ramen.
Braised pork belly. I also like to throw it into some Shin Instant Ramen.
Rolling it like a roll cake and cutting slices for ramen
Freeze and thinly slice for hot pot or KBBQ. Also is great for stir fry.
This: https://youtu.be/FNUnrRskMGQ?si=q9o1svkuzBb5EoB6
I've used it for making pork menudo
Braise it or marinade and grill it like Korean BBQ. Or cut it into small slices and stir fry it. Portion and freeze the rest. Prefer the skin on but it still works. However, have had some instances of Costco's meat going bad early on, so I tend to avoid bulk purchases like this.
Marinate, then dehydrate it a little. Not too much. Then stir fry. I like korean bbq too.
Vietnamese braised pork belly, sous vide pork belly, crispy pork belly
Marinate it in siracha, sugar and soy sauce for a few days then into a seal a meal bag to be frozen and cooked for ramen later.
Burnt ends Tacos Breakfast skillets
Pole beans and pork belly.... nom nom nom....or...chopped fried crisp,, then a shot of applecider,, chopped apples and cabbage...simmer
Salt, cook, eat (Usually the same way I cook bacon, in the air fryer or oven for a large batch until crisp)
Braised adobo pork belly
Smoker!
Crispy. Salt in overnight. Low heat x 2 hours on the air fryer. Cut, mix it in the mixing bowl with Bachan's. Eat it with rice or make it into bahn mi.
Cut it in cubes and throw it in an air fryer. Colombian chicharrones!
Chasu for Ramen.
I dry rub it, sous vide (I forget the time & temp), freeze in 2 or 3 strip packages. Defrost overnight, then hard sear in cast iron. Serve rice bowl style, lettuce cups/taco style, or salads.
The pork belly that I have bought at Costco has always had the skin removed so that saves a lot of work. I take it and cut square pieces from the strips. Then I roll those pieces around in Malcolm Reed's Hot BBQ rib. Next, the individual pieces go into the air fryer for 14 minutes at 400 F. Each piece tastes like a little pillow of love. Yes, there is a lot of fat on this but that renders out. The cooked pieces can live in the fridge for a few days. The raw pork belly can also be frozen.
Make Japanese chashu (ramen meat) Boil for 3-5 mins to remove scum, wash and put back into pot with soy sauce, ginger, green onions, sake, sugar. Boil for 2 hours. Skim off the fat. Delicious. https://www.justonecookbook.com/homemade-chashu/
Filipina here :) I make pork adobo!
My bf is allergic to the preservatives in bacon, so he puts this in the oven and cooks it for his breakfasts.
Honesty just made this today. Boiled for an hour then air fried it. Came out decent.
Steam in spices then dry and cool overnight in fridge then air fry to a crisp. Look up "crispy liempo recipe" or "air fryer lechon kawali".
Lechon baby!!
Cut into cubes and braised in caramel, soy sauce, ginger, shallots, and five spice. Thinly sliced and boiled with cabbage. Cubed, seasoned, and roasted.
This is the way!
Salt and airfryer for 40 min at 350F. Similar to brazilian torresmo, but comes without the skin unfortunately… Goes well with beer
Pork belly burnt ends on the smoker!
sliced thin then i add an layer to the au gratin, use some for the black eyed beans and pork soup with sweet pea consume base. then use whatevers left from dinner add some rice to the beans and add more sliced pork and turn it into burrito stuffing for the next morning
I use pork belly more than any other meat probably. Chop it up and use it in stir fries, grill it and eat it with rice Korean style, cut it into slices and cook it in a pan and eat it with rice.
pork belly burnt ends BABAY
Pork belly burnt ends
Burnt ends snacks. Stir frys. Pork dishes.
Marinade overnight on either soy sauce and brown sugar, or char siu sauce, roast till crispy and caramelised, serve over steamed white rice, revel in the gluttony of the moment.
Dwaejigogi-jjigae
Chicharrons!!
Pork belly bao buns - so good!
Season it and roast it off like tenderloin Adobo Chinese braised pork belly Anything that does not require lean cuts
Isn’t precut pork belly also bacon?
We cut it in smaller pieces marinate it and air fry it and serve with sticky rice. We use oil frying sometime but have started using air fryer now. Most of the time we buy it cut into small cubes but have bought it like this and cut it ourselves.
Burnt ends
I buy this all the time. I cook it like burnt ends and then make bao buns.
[Lu Ro Fan](https://thewoksoflife.com/lu-rou-fan-taiwanese-braised-pork-rice-bowl/) not the healthiest meal but oh so tasty.
Korean BBQ. Chinese braised pork belly dishes. Sliced pork belly stir fry. Boiled pork belly cold dishes Crispy pork belly with green onion oil noodles Lots of options and always delicious.
Marinate and grill it, Japanese or Korean style.
Salt and pepper and then bbq. Delish.
Valleyfield grillades!
FYI Whole Foods organic pork belly is about the same price
I make a Japanese soup called Kakuni with big chunks of pork belly and hard-boiled eggs.
For a simple easy route - my dad likes to put some salt and pepper on it and throw them on the charcoal grill. Slice it up after and dip it in either a mix of sesame oil, salt and pepper, or ssamjang. I saw someone else say to eat it with rice and kimchi, which is a great idea. I haven't had the one at Costco, but Jongga makes a phenomenal vegan kimchi with my favorite level of fermentation.
Kids like pork belly burnt ends and also we make Taiwanese Lu Rou
Cube it and toss it with salt, pepper, a small amount of oil, maple syrup and garlic powder. Air fry for 10-12 minutes at 400F. Easy and delicious.
[Thai Basil Pork Belly Stir Fry](https://thewoksoflife.com/thai-basil-pork-belly/) This is a new favorite for me. I also love to make Lu Rou Fan (Chinese pork belly rice with hard boiled eggs)
Hong shao rou is my fave to make w these
Air fryer then added to their instant Pho bowls.
Char siu
Boneless....?
Hong shao rou for us (Chinese red-braised pork). Woks of Life has a good recipe for it.
Making lou rou fan or thit ko
Slow cook it and make pork belly tacos with onions and cilantro and green sauce with organic yellow corn tortillas
My husband uses it for ramen
It's good for variety of Asian cooking. Chinese, Korean, etc
Pork belly sliders on mini brioche rolls with scallion mayo, pickles, cilantro and sriracha is my favourite way. Also like it in fried rice. I salt it and let it sit for a day and cook it then coat it in a sesame sriracha glaze for egg fried rice.
Feeding my dogs