my first pork belly.....
 

thanks to all the guys in my other thread that gave me ideas. this really turned out great. won't be my last pork belly.

first i ground some cloves, allspice and black pepper and added that to soy sauce, red boat fish sauce, rice wine vinegar, coconut vinegar and local honey and used that as a marinade. after about four hours, i smoked it, indirect, at 250 for about 4.5 hours.

http://i756.photobucket.com/albums/x...E635180B4A.jpg

http://i756.photobucket.com/albums/x...E6034A403E.jpg

http://i756.photobucket.com/albums/x...E61F0B9D67.jpg



http://i756.photobucket.com/albums/x...F84ADC8D6B.jpg

http://i756.photobucket.com/albums/x...F8923E5843.jpg

http://i756.photobucket.com/albums/x...F7CCE101CC.jpg

http://i756.photobucket.com/albums/x...F7A9BBF5E1.jpg


i made a sauce with cracked black pepper, lazy magnolia southern pecan nut brown ale, sriracha, red boat fish sauce, rice wine vinegar, ground nutmeg & honey.....

http://i756.photobucket.com/albums/x...F8B2CFB834.jpg

http://i756.photobucket.com/albums/x...F8A32B7406.jpg

http://i756.photobucket.com/albums/x...F81A8999D0.jpg

http://i756.photobucket.com/albums/x...F8077C4A12.jpg

http://i756.photobucket.com/albums/x...F724A6C763.jpg

http://i756.photobucket.com/albums/x...F70EFDF1B2.jpg

http://i756.photobucket.com/albums/x...F9969AEB1B.jpg

Well you jumped in with both feet! Looks great from here - how did you like it?

it was fantastic. the sauce really turned out nicely and complemented to pork very well. i'm surprised it turned out as i suck at making sauces.

That looks Awesome!! my first pork belly was made into bacon and my family absolutley love the homemade bacon!!!! Thx Brethren!!

That looks really good :hungry:.

That looks delicious!!!! Do you think you will remove the skin on the next one or not?

probably not? :confused:

was i supposed to?

Wow, Deepsouth, you got it going on! Nice!

DON"T REMOVE THE SKIN! Fry up the bacon with the skin and eat the skin after eating the goodness around it. It's crispy, and delicious! That was one of the best parts of bacon my Dad used to cure when he raised hogs years ago.

Looks delicious!

Mighty Fine Sir!

Awesome! Is the belly where bacon is cut from?

Belly!

That was a fine cook there :cool:

Ross

very nice

I don't know....

I've seen bellies cooked both ways but I've always done them without the skin. When I've done skin separate it takes hours to get crispy, so I was curious how you rated the skin flavor and texture wise.... I mean it sure looks good and all... just wondering.

http://img.photobucket.com/albums/v3...DSC02366aa.jpg