pork belly odds and ends

Discussion in 'Food & Cooking' started by ray carter, Feb 21, 2012.

  1. ray carter

    ray carter

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    we have a cured belly on the menu, and alot of scraps. i want to know what you guys throw together with those scraps, wheter to throw on for special or something special for the crew.
     
  2. nicko

    nicko Founder of Cheftalk.com Staff Member

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    Well I would almost always use these scraps for soups. These are also great for giving some pasta dishes a kick. Are the cured belly scraps smoked or more like a pancetta?
     
  3. deepsouthnyc

    deepsouthnyc

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    With cured pork belly scraps we would always make a pork terrine and fold them in. Country style, served with celery root remoulade.
     
  4. nicko

    nicko Founder of Cheftalk.com Staff Member

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    Sounds good DeppsouthNYC. Did you blanch the scaps at all or just put them straight in. Blanching them lightly can take out heavy smoke so it doesn't over take the terrine.