tag:blogger.com,1999:blog-12070383.post3008352386023053194..comments2023-12-17T01:45:48.472-08:00Comments on Lady of Q at Soul Fusion Kitchen : Braised and Pressed Pork Bellysylvie1950http://www.blogger.com/profile/00691409554634095200noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-12070383.post-16079759437788811092009-11-01T06:02:27.431-08:002009-11-01T06:02:27.431-08:00Hi there! I got the exact same recipe from somebod...Hi there! I got the exact same recipe from somebody a few months back and stumbled upon your website a few minutes ago while searching for some pictures to help me understand the recipe!<br /><br />I'm making it right now as we speak!<br />I used dried thyme leaves though, as the local supermarkets here don't seem to carry thyme sprigs. Will let you know how it turns out!<br /><br />Warmest Regards,<br />SilverboiSilverboihttps://www.blogger.com/profile/09794608821211812468noreply@blogger.comtag:blogger.com,1999:blog-12070383.post-12001437512715268042009-08-18T17:16:16.856-07:002009-08-18T17:16:16.856-07:00I'm making this tonight and serving it tomorro...I'm making this tonight and serving it tomorrow! Great pics. ]<br /><br />Thanks,<br /><br />LarsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12070383.post-15760796677703484122008-12-22T12:56:00.000-08:002008-12-22T12:56:00.000-08:00This looks fabulous! Thanks so much for the step b...This looks fabulous! Thanks so much for the step by step pictures. I'm doing a similar pork belly for Christmas dinner, and am using partly smoked salt for the brine and also the rub-down. It's subtle, but noticeable.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12070383.post-42166981060326205512008-06-21T19:24:00.000-07:002008-06-21T19:24:00.000-07:00Moon, you'll do fine. Rule of thumb, just don't r...Moon, you'll do fine. Rule of thumb, just don't rush it. Keep smoker temps around 225-250 for meats like beef or pork. Higher for chicken.<BR/><BR/>The pressing just keeps the slab flat instead of curled up.sylvie1950https://www.blogger.com/profile/00691409554634095200noreply@blogger.comtag:blogger.com,1999:blog-12070383.post-2535816175887837572008-06-21T18:01:00.000-07:002008-06-21T18:01:00.000-07:00What does the pressing do? It does look different ...What does the pressing do? It does look different and who doesn't like pork fat, I mean give me a slab of bacon any old time.<BR/><BR/>Off the subject, I'm trying out my new smoker tomorrow and have scoured your site for hints to make it success. Wish me luck!Deborah Eley De Bonohttps://www.blogger.com/profile/04004751898042497609noreply@blogger.comtag:blogger.com,1999:blog-12070383.post-71634148818715936522008-06-21T13:23:00.000-07:002008-06-21T13:23:00.000-07:00We have a similar dish called "Lechon kawali" exce...We have a similar dish called "Lechon kawali" except it is deep-fried. I love it rice!A Scientist in the Kitchenhttps://www.blogger.com/profile/13885741738197047058noreply@blogger.com