how many of you guys cook???

[sesu]

My fiancée likes to make Japanese sweets and bakes, I cook.
In the last 3 1/2 years she only cooked once.

 

[jjacq]

Not sure if you guys like pork rolls but here's my (filipino) take. 

Video here of how crunchy it was.

 

[Clayton SF]

Not sure if you guys like pork rolls but here's my (filipino) take. 

Video here of how crunchy it was.

Jjacq, OMG that looks awesome!
 
Which reminds me of what I have in the refrigerator at the moment. Has anyone ever cooked a whole roll of pancetta? It is uncured pork belly. I bought about 3/4 pounds of it was thinking about cooking the whole thing. Any suggestions?
 

 

[jjacq]

 
Jjacq, OMG that looks awesome!
 
Which reminds me of what I have in the refrigerator at the moment. Has anyone ever cooked a whole roll of pancetta? It is uncured pork belly. I bought about 3/4 pounds of it was thinking about cooking the whole thing. Any suggestions?
 

  I'm honestly not sure! Maybe smoke it? or cut it to bits and add to pasta.

 

[Clayton SF]

    I'm honestly not sure! Maybe smoke it? or cut it to bits and add to pasta.

I've cut it to bits and added it to pasta before, with great results, but after seeing your crispy pork I though maybe cooking the whole think like you did.

 

[jjacq]

 
I've cut it to bits and added it to pasta before, with great results, but after seeing your crispy pork I though maybe cooking the whole think like you did.

For mine, I used this recipe but it was just with raw pork belly!
 
https://www.youtube.com/watch?v=h5ISTtI-Ghs

 

[PalJoey]

 
I've cut it to bits and added it to pasta before, with great results, but after seeing your crispy pork I though maybe cooking the whole think like you did.

I've never seen a whole one for sale, let alone cooked it. It is quite salty, so as a main meat of a meal, it might be a bit much.
 
I've only used it as cubes or slices to add saltiness and flavour to dishes.

 

[parbaked]

 
I've cut it to bits and added it to pasta before, with great results, but after seeing your crispy pork I though maybe cooking the whole think like you did.

If you roast pork belly you should start with a whole (or half) raw pork belly.
Season it, score the skin, roll it up, tie it and slow roast.
 
Your pancetta will probably be too salty to roast on it's own, but you can maybe use it to make porchetta.
Unroll the pancetta and wrap it around a seasoned pork tenderloin then tie and roast. 
It's like pork wellington with belly instead of pastry!
It may still be too salty depending how salty your pancetta is.
It's usually better to start with an unseasoned pork belly.

 

[Clayton SF]

Thanks to everyone for the helpful tips and link. Maybe I'll cut off a 1-inch x 1-inch piece to see how that turns out. Or just fry a sliver of it to see how salty (or not) it is before proceeding.

 

[ProtegeManiac]

  I've never seen a whole one for sale, let alone cooked it. It is quite salty, so as a main meat of a meal, it might be a bit much.
 
I've only used it as cubes or slices to add saltiness and flavour to dishes.

 

Many crispy pork skin dish recipes in the Philippines actually tend to be salty on their own, but some get dunked into vinegar instead of liver gravy (my personal favorite is the dark, almost black kind of cane vinegar, not the red one) and then we eat it with rice (I use the oil where I deep fried the pork or drippings from the roast pork for garlic fried rice; no salt, no Knorr seasoning, just garlic); alternately some eat them with paella (I love filet steaks with paella actually) or java rice. The vinegar and the mouthful of rice with each bite, plus beer to push it down (I prefer the darker brews over pale sometimes)  require a fair bit of salt on the pork otherwise you'd eat less of the flavorful rice just to taste the pork. I actually prefer eating these off a bowl and with chopsticks so I work harder to get the fried rice into my mouth (otherwise I end up bloated from all that fatty rice).

 
 
I wouldn't dunk porchetta into any kind of vinegar, but you could try it with some kind of rice that has a lot of flavor without any salt (like, just the fat drippings and garlic). Alternately, in some cases we use leftover parts of roast pig (if you happen to have left over bits with the skin on it anyway) for some noodle dishes, particularly ones that have thicker noodles coated with sweet-ish sauces.

 

[sesu]

 
Jjacq, OMG that looks awesome!
 
Which reminds me of what I have in the refrigerator at the moment. Has anyone ever cooked a whole roll of pancetta? It is uncured pork belly. I bought about 3/4 pounds of it was thinking about cooking the whole thing. Any suggestions?
 

good god what a beautiful piece of meat. It is so hard to find pancetta in germany...
 
cook that: 
http://www.bonappetit.com/recipe/classic-rag-bolognese  but we usually leave the milk in the bottle. 

 

[Clayton SF]

All of your suggestions sound great. I've only just heard about dipping fried pork skins in vinegar and pepper. And vinegar and soy are one of my favorite combos.
 
But I've got to make the classic ragù bolognese soon! That looks delicious. I know someone that sautés chicken livers and gizzards and throws it into the ragù mix. That addition may be a little too pungent for me, though.

 

[jjacq]

  All of your suggestions sound great. I've only just heard about dipping fried pork skins in vinegar and pepper. And vinegar and soy are one of my favorite combos.
 
But I've got to make the classic ragù bolognese soon! That looks delicious. I know someone that sautés chicken livers and gizzards and throws it into the ragù mix. That addition may be a little too pungent for me, though.

 
Geez Clayton I just ate and you're making me hungry again!

 

[Clayton SF]

Geez Clayton I just ate and you're making me hungry again!

And lunch is but 40 minutes away and I AM STARVING.
I do, however, have leftover stuffed chicken from last night's Easter dinner with parbaked, et. al.

 

[PalJoey]

Pork ribs tonight. I applied a dry rub yesterday - smoked garlic, cumin, chilli flakes, smoked paprika, coriander seed, black pepper and thyme - and put it in the fridge overnight.
 
Now they are cooking and, in the spirit of experimentation I splashed a little Patrón XO Cafe (tequila-based coffee liqueur) on. Let's see what happens...