Babe... Pig in the Belly. |
Recipes below.
Pork presents an interesting problem. It is so good so many ways, what is the best way to prepare it? The fact is, they're all the best way. Pork can be used to add flavor (bacon, ham hocks), or it can be the main feature (bacon, ham hocks).
But there is one golden rule- do NOT overcook it. EVER. For years we've been hearing about all these diseases that pork can give you. Don't believe the hype. We think pigs have a bad reputation because of their soily existence. But the fact is the dangerous bacteria that can cause problems in pork is killed at about 140 degrees (72 less than boiling water).
Get a meat thermometer and lose your pork stereotypes. It doesn't always have to be overdone. That only leads to tough pork. And that just is not acceptable.
Just follow our simple recommendations for all your porky meals:
Allow 1/3 to 1/2 lb. with bone or 1/4 to 1/3 lb. boneless per serving for normal people.
Heat oven to 350 degrees (mod.) Season meat with pepper and salt. Place fat-side up (like when you're tanning your stomach at the beach) on rack in open pan. Roast according to chart below.
Cooked lean pork should be grayish-white. However, a little tinge of pink at the center is acceptable. A TINGE OF PINK—NOT A GIANT COLD PINK SPOT. You don't want your guests to be sick over your Roast Pork debut. Trichinosis is a fun word to say, but not very pleasant to get (or spell on the hospital admittance forms). The truth is there has not been a documented case of the stuff in a long time in this country, but do you want to be the first? If you have a meat thermometer, insert it through the fat to thickest part of meat. Do not baste, cover or add water. It really doesn't get any easier.
When the roast is done, remove it to a hot platter and keep it warm (cover it up with aluminum foil) while making pan gravy. But what the heck is pan gravy you ask? Do you know what pan gravy is, and want to try G-Man Jim's Double Bypass Gravy?
Follow the chart below for cooking times.
|
Min. per Lb. |
Meat Temp. |
| Loin: |
35 to 40 |
185 degrees |
| Leg: |
25 to 40 |
185 degrees |
| Shoulder: |
35 to 40 |
185 degrees |
| For a rolled roast, add 10 min. per lb. |
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Belly Rub
by Chef Executive David Lauterbach and Big Belly Brian Bailey
Here is an all purpose dry-rub recipe that is sure to please all of the subjects at your next barbecue. To make it interesting, we've included an easy to follow pork spare rib recipe.
Get in my belly!
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Jaegerschnitzel
by Guest Belly Buddy Scott Doherty
Our traditional meal the night before the hunt is jaegerschnitzel…translated, that's hunter's schnitzel. Jaegerschnitzel is fried and served with a thick brown mushroom sauce… and heilig scheisse it's good.
Get in my belly!
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Napalm Pork Chops
by Guest Belly Buddy Ceylon Blackwell
This recipe is great for a few reasons… obviously one of them is because you get to eat pork, hot pork, really hot pork. For those of us that sweat while we eat, this meal will have very few unforeseen side effects. But if you’re not used to having a little sweat running down to your ass crack, have copious amounts of beer standing by to extinguish the flames coming off your tongue.
Get in my belly!
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Grilled Cajun Chops
by Infamous Famous Belly Buddy Mark Higgins
Whether cajun cooking thrills you or scares you, here is a recipe we can all deal with---unless you don't eat pork. This recipe really doesn't get any easier, unless someone cooks it for you and brings it to you with a beer on the side. In fact that sounds good... add a beer to the ingredients list.
Get in my belly! |
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Belly Back Barbecue Ribs
by Chef Executive David Lauterbach
Nothing beats a great rack. And ribs are no exception. We like ours steamed and grilled. Get your grill fired up on medium and lets get started.
Get in my belly! |
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Barbecue Rum Ribs
by Infamous Famous Belly Buddy Mark Higgins
Original Recipe by Larry Willrath
Barbecue Rum Ribs are three words that are as good separately as they are together. Check it out!
Get in my belly! |
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Tequila Tenderloin
by Infamous Famous Belly Buddy Mark Higgins
This recipe is easy to make and its impressive. Don't let the shopping list scare you because you really can't go wrong with pork... or tequila.
Get in my belly! |
