Pro Butcher Cuts Up A Pork Belly || Glen & Friends Cooking

Pro Butcher Cuts Up A Pork Belly || Glen & Friends Cooking

October 16, 2019 32 By William Morgan


welcome friends welcome back to the
kitchen we are continuing our breakdown
of a whole hog with Jaime who is a
butcher educator author and who also
works with Westside beef who has
provided us with this hog and today
we’re going to break down to the belly
that’s right um so let’s get started I
mean when I look at a belly Isle I see
bacon but there’s other cuts in here
that aren’t merchandised if I understand
it that you don’t see at the butcher
shop that’s right so first one that we
would be taking off in order to kind of
make this or get it close to bacon would
be this diaphragm muscle here and that’s
our skirt steak okay so this would be
the outside skirt steak and then we’ve
got our inside skirt steak which is this
muscle right here but these are normal
so this would be trimmed out this would
end up as sausage problems right yeah
and this would be left on the belly
normally we’ll leave that on the belly
yeah okay yeah and then I mean just for
point of reference we do have a flank
steak here too so all of these cuts are
analogous to what you would see in beef
right because it’s on four legs and yet
like you said but they just they they’re
not cut the same in pork as they would
be in beef yeah it kind of boils down to
merchandising and what we’ve been kind
of conditioned to see it’s nice to see
that people kind of go outside of those
norms and and and kind of play around
with the different opportunities I don’t
see too much going on with the skirt
steak but I certainly see a lot more
butchers maybe doing bone and belly
chops which is so different too right so
yeah it shouldn’t just be just black and
white like this is eventually going to
be bacon there’s lots of other options
options we can explore as well so if you
if you’re interested I’m terribly
interested in cooking these cuts
separately because I’ve never had them
and I want to try them yeah so can we
cut those out and and make them
separately of course we can I wonder
does I want to try them okay but let’s
let’s start okay so first thing I would
do is just hold the skirt steak up on a
90 degree pedal and just kind of follow
its shape along those ribs and then
we’ve got our road side skirt steak it’s
very tiny it is right which is probably
why it’s folded into other other things
exactly yeah so in order to kind of
jokingly say
we probably need about four or five of
those to feed somebody’s yeah anyway and
then we can seem out the flanks tinkles
right here so once we kind of identify
where it is that we want to cut through
it’s just a matter of seaming it out
you’re just following the fat just
follow this fat the kind of the fasciae
that attaches that muscle to the fat so
then we’ve got pork flank steak right
well I still want to that’s like one
taco exactly so now you I think of when
you put them all together you’re gonna
have a pretty decent meal let’s try this
let’s cut this one out and see yeah do
you want to try this
sure so honestly you saw how I remove
the flank steak so you just need to make
a cut just deep enough to kind of go
follow along the shape of that skirt
steak okay go ahead
so not very deep just
I’m almost just scoring it that’s right
okay yeah there we go and then once you
get to that point you should be able to
find the semen no right I just pulls out
that’s right so now what you need to do
is I would run my knife just along that
top part too and goes just about as deep
as you did okay
yep just on those ribs perfect so just
pull
and just you have to take the knife and
just score as you need and then you just
pull it out no there’s a yeah they might
have a little bit of cartilage here from
their face or the ribs okay there we go
yep you can you just hide you take that
with it and we can trim out later and
just again here yeah a piece of
cartilage there you go
I know this Christine cool um and so
that’s just cartilage on yeah well just
take your knife and just run along the
bottom of there just cut just like that
yeah perfect and now you’ve got to skirt
steaks and a pork flank steak that’s a
meal who knew I did not know because I’m
because you never see them exactly
okay so now we’ve got let’s do the the
belly chops sure not a problem so what
we’re gonna do is we’re just gonna flip
it around okay and then if you want I
don’t know I fold there might be a
little bit of cartilage here that we
might just have to get through yeah okay
perfect so once I remove that I’d like
you to take the steak knife okay and I’d
like you to go simply right in between
that rib and just follow that shape of
right in between those rooms
bird so that is a belly chop that’s a
bone-in belly chop okay
and you know I don’t know that the
cooking preparation would differ very
much from doing it on a grill you could
either just do it really quickly or you
could do a low and slow okay kind of
responds well to both those okay yeah um
probably take the skin off before okay
not necessarily I mean the only thing
that I kind of recommend any type of
skin on product because the fat will
render out normally what I like to do is
I’ll just make a little bit of a cut
into the skin okay and that just allows
it to keep its shape while the fats
rendering out so you can cook it with
the skin on and matter of fact sometimes
I prefer doing that because there will
be natural seems that just outdoor sort
in between the skin and the fat that
after you cook it it’s kind of like
smoking bacon we actually prefer to
smoke it with the skin on yeah because
the skin is a heck of a lot easier just
to peel off through these natural seems
than it is to try to knife cut them off
okay so if you can cook it with the skin
on it’s just a matter of pulling it off
feeling it off yeah exactly
okay and so there’s two or three in here
I’d say you probably get a another two
out of that that would be respectable
size
great and one more let’s do one more
okay so the rib here takes our angles oh
right so what I like to do is just kind
of well just kind of follow the contours
let the let the bones kind of speak to
how it’s gonna go so I would go
somewhere in around that neighborhood
there so you’re taught starting at the
tip of this next rib but you’re allowing
yourself face of exactly the base that I
rip there there you go okay so this
still provides us with an opportunity to
take these ribs away and still have a
nice piece for belly cool go ahead okay
so what I’ll do is I’m just gonna come
in and run my knife under these ribs
like so so I’m just making sure that my
knife is staying right against those
bones as I make these cuts and then once
I can lift the bones up high enough I’m
just gonna follow the base of them and
then I’ll take off that last a little
bit of rib
so now what I’ve got is a nice piece of
boneless belly which would still allow
us to cure at least this portion here so
we’re still gonna get about four pounds
out of it okay cure it and smoke it or
cure it and hang it with pancetta or if
we’re gonna put smoke on it then we
would have smoked bacon and this section
here normally gets trimmed out as you
can see like not all parts of the belly
are created equally we get a lot more
fat in this area so if we can just kind
of fish out some of the muscle tissue
that’s in there we can always add that
into the trim pile and make some sausage
just goes into the sausage yeah and so
that’s the belly that is the belly so
there’s there’s a few things in here
that I’ve never seen before which I’m
really happy that we did this so that I
can I can give them a try mm-hmm this
goes into soup stock yep the bones got
some chops which are gonna be great to
try I I wholeheartedly believe that I’ve
had them on occasion and they’re quite
tasty and some belly for bacon that’s
right so next up loin let’s do the loin
excellent so come on back for us
breaking down the loin thanks for
stopping by see you again soon
action
bounine belly chopped boneless belly
inside skirt steak outside skirt steak
flank steak
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