Siu Yuk (Crispy Pork Belly) w/ Bok Choy & Oyster Mushroom Stir Fry
 

Started with a piece of bone in, skin on, pork belly.
http://i.imgur.com/PFXlbXg.jpg
Crosshatched the skin, and rubbed with salt, then put in a marinade made of, light soy, oyster sauce, garlic, Shaoxing wine, monkfruit sweetener, black pepper, Szechuan peppercorns, and five spice powder.
https://i.imgur.com/2ODCRPO.jpg
After 24 hours, fired up the Weber, with a couple of chunks of cherry.
https://i.imgur.com/3WhmShl.jpg
While that was doing it's thing, I got my wok on.
https://i.imgur.com/05QyltN.jpg
https://i.imgur.com/RW94OIA.jpg
https://i.imgur.com/nqU1ICo.jpg
https://i.imgur.com/ObOZGts.jpg
https://i.imgur.com/PwFyZEy.jpg
Pork belly is done. The skin didn't bubble like I like, so I turned it skin side down, directly over the coals for a few minutes, to get it to bubble.
https://i.imgur.com/70TptKY.jpg
https://i.imgur.com/QX6lJkh.jpg
Sliced between the rib bones.
https://i.imgur.com/BETeCeK.jpg
Plated with the stir fry
https://i.imgur.com/tzcUwJh.jpg
Topped the belly with some homemade Thai Chili Sauce, made with, thai chilies, rice wine vinegar, water, garlic, ginger, soy sauce,monkfruit sweetener, and xantham gum.
https://i.imgur.com/MuYKRSv.jpg
Final Plate.
https://i.imgur.com/W7b04Pe.jpg
I'm pretty positive, this is how God intended pork belly, to be eaten. Just ridiculously good.

Thanks for looking!

:shock: Wow! Just Wow!

Boom!!!


Great looking cook Josh :hail:

You have it going on Josh.

Thanks Guys!

Thanks Marty!

Outstanding That looks and sounds amazing

Thanks George.

Beautiful cook Josh!

Thanks Tom. It's always nice when things come out, the way you imagine them in your head.:heh:

Looks really good Josh.

What temp were you running the performer at, and how crispy was the crackling?

B

I didn't worry much about temps, but the dome thermo was reading around 400 - 425. I lit a full chimney of lump, and divided it between two baskets. One on each side of the belly. Put a chunk of wood in each. Vents wide open. Took about an 1 1/2 hours. Temped at 205 when I pulled it, but was cooking until the cracklins were right. Probably could have pulled a little sooner, if I had put the skin directly over the coals a little sooner. The cracklins were perfect, crunchy as possible.

Looks a stunning dish Josh:thumb:

Thanks Titch!

Oh how I want some of that...