Pork Bellies

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Pork Bellies

Futures contracts involving pork-related commodities. Pork bellies are a staple in many diversified portfolios, especially before summer, when pork products are in the highest demand. The term comes from the fact that American-style bacon is made from the underside of a pig. Due to religious prohibitions, Islamic finance forbids pork bellies and other pork-based trades.
References in periodicals archive ?
While the pork belly with the starter was tender, this one was tough and I had difficulty slicing my knife through it - a real disappointment.
A USDA report said pork belly demands skyrocketed by 174 percent in August 2015, resulting in wholesale prices rising to $1.
Galetti is by Quadrille, now Rolled pork belly with black apple butter (serves 5-6) INGREDIENTS: 1kg pork belly, ribs removed 3 thyme sprigs, leaves only 1 rosemary sprig, leaves chopped Olive oil, for cooking 1 small onion, roughly chopped 1 carrot, roughly chopped 2 celery stalks, roughly chopped 3L chicken stock 3 fresh or dried bay leaves 3 rosemary sprigs 5 thyme sprigs 1tsp peppercorns 2tbsp butter Sea salt and freshly ground black pepper Seasonal vegetables, to serve For the black apple butter: 500g Granny Smith apples, peeled, cored and chopped into small pieces 150ml cider 100g black treacle 50g demerara sugar 2tsp mixed spice Juice of 1 lemon METHOD: 1.
This German wine from the Pfalz was overpowered by the pork belly but with the prawns I enjoyed a ping-pong hit of limes, lemons and a touch of stone fruit.
Take the pork belly and score in a crisscross on the fat side about 5 mm deep, now carefully butterfly the pork through the middle with a very sharp knife, so it opens up like a book - your butcher will do this if you're not comfortable yourself.
Although genetic parameters for pork belly have been extensively reported (Schroder and Rust, 1974; Hermesch and O'Shea, 2005; Correa et al.
And if only because of that, that sumptuous pork belly, alongside chicken inasal, their house-specialty Madrid Fusion Super Bachoy and Chocnut Turron, belong nowhere but on the gastronomic world stage.
Next up you need a curing mix, this is to draw out some of the moisture and to infuse flavours into the pork belly before we smoke it.
Braise slowly until pork belly is tender, 2 to 3 hours Transfer pork belly to cutting board and cut into cubes and slices Put pieces In deep hotel pan Strain braising liquid through fine-mesh sieve over pork belly pieces Reserve in refrigerator.
Then add pork belly and shoulder and a few aromatics, and let it go for several hours.
The plan is to serve "everything from pork belly to truffle fries," Derek Gonzales said.