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Thread: Bone apple teet

  1. #1
    Join Date
    Nov 2015
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    336

    Default Bone apple teet

    I’ve missed this place. This forum is about all I can contribute to so here is some Korean Glazed Pork Belly with some boujee green shit and sorghum sweet pertaters and candied pecans! Hope yuns are doing good!

    07E399B0-7425-42A8-A20B-E2CAACEE4407.jpg
    Last edited by MacDog; 03-06-2021 at 08:02 PM.

  2. #2
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    Jul 2008
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    In the middle of it
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    Default

    Jam up.

  3. #3
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    Nov 2007
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    Lexington, SC
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    Default

    Nice. Tell me how you didthe pork belly?
    Quote Originally Posted by ecu1984 View Post
    Steelin' Ducks is the KRT of suppressors and such.

  4. #4
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    Nov 2010
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    Summerville, SC
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    Default

    A little ketchup would dress that up real nice.
    Last edited by scatter shot; 03-06-2021 at 08:33 PM.

  5. #5
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    Mar 2015
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    ******* County, NC.
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    Quote Originally Posted by scatter shot View Post
    A little ketchup would dress that up real nice.
    Rofl.

  6. #6
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    Sep 2008
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    Sandhills
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    Yessir, I know it ain't been that long since you cooked, keep em coming!!

  7. #7
    Join Date
    Nov 2015
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    336

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    Quote Originally Posted by Steelin' Ducks View Post
    Nice. Tell me how you didthe pork belly?
    I started with about 4lbs and smoked it until it was just about probe tender. Removed it from the cooker, let it hang out a few while I put together some brown sugar, soy, sesame oil, siracha, anchovie paste, and ketchup. I let the sauce thicken and sugar dissolve then in a pan with alittle sesame oil I flash fry about 1-1.5 in slices cut from the 4lb section. Glaze with sauce after I flip in the fry process. Glaze once more when I remove it from the fry.

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