I got some porks ribs from Costco, and they are cut in a rectangular slab. At one end, the long ribs run the width of the slab, but as the ribs get shorter, there is more and more boneless meat at the bottom of them. If I cut this extra meat off the bottom, what would it be good for? Would I stew it, or grill it, or stir-fry, or what? Is it tasty on its own? I suspect it might be tough.
It doesn’t look fatty enough, but is it actually pork belly?
Mince it and sprinkle it over your brussel sprouts before roasting them like you would pancetta.
We get ribs from a truck that smokes various meats and fish. The owners are friends and so they always give me racks like you describe because they say they are the best.
I do not like fat. I’ve had pork-belly done many ways by excellent chefs, and it’s not my cuppa.
AIUI pork belly is the same cut that bacon is made from. By coincidence, just today I picked up a new item in the “President’s Choice” line of frozen products – a pack of frozen pork belly pieces marinated in Kansas City barbecue sauce and with “burnt ends”. My thought at the time was it might be interesting served over rice in a sort of faux-Chinese style. And indeed it might, but now I’m thinking of it as the perfect complement to baked beans and crispy roast potatoes.
I prefer turkey bacon.
I feel guilty eating pork because I believe pigs are sentient and intelligent animals, so I don’t do it often. But still, I’d rather eat a pig than bacon made from a close descendant of a Dilophosaurus!
It’s not actually pork belly.
But pork is pork. If it isn’t smoked/cured just use it like you’d use any raw pork meat.
Grilled would be great. That’s a tough area. Might be chewy.
Boiling might not work, either, come to think.
Grind it up, mix with ground beef. Make a meat loaf.
This is confusing to me… I’ve always believed that burnt ends, in the Kansas City style, was the fatty edge of a beef brisket cubed up and served either plain or on bread. I’m not sure what sort of pork belly concoction would be described as burnt ends. Maybe it’s a new thing…
ETA: My cite is always ordering “Burnt Ends on Bun” at Gates and getting beef, not pork.
ETA2: Perhaps a better cite: Burnt Ends: A Kansas City Tradition
I linked to a product description below. I didn’t know it traditionally referred to a style of smoked beef brisket. They seem to have adapted the KS smoked brisket idea to pork belly. “President’s Choice” is a premium store brand that’s usually pretty good, and I’m thinking this will go well with BBQ beans and roast potatoes.
This meat is not very fatty. Maybe it is actually the back of the pig, not the belly.
Or meatballs. Thinking outside the box is cool. Bon Appétit!