Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: rcrabb22 on November 24, 2018, 01:23:41 PM
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A local bar and grill chili competition is in a couple weeks and I am looking to make something a little different. Anybody have experience with pork belly chili?
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I have never had it, but my gut tells me to temper the belly with some slightly leaner pork.
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I'd tend to agree with Billy. Perhaps some belly to render into lardons and saute onions and whatnot in the rendered fat. If it's a 1:1:1 mix of ground beef, ground pork, and the belly lardons I think it's be pretty on point.
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No, but I'd sure love to be there to try yours, especially with some of the suggextions mentioned! It sounds like it'd be really good.
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I agree with the suggestions. I was worried the fat content of the pork belly would be too much and the comments confirm. I'll make some adjustments and report back.
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Can't wait to see what you come up with
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