Bone-in pork belly..... cooking time?
Hi there all
I'm making a Pork Belly for my wifes birthday tonight.
I've never done it bone-in before and I'm just wondering how long I should allow for it to cook and rest?
Will be doing it on my 22" WSM at around 250ish. It weighs about 4.4 pounds.
Also should I just treat it like an oversized rack of ribs..... mustard, rub etc
I'm planning on foiling it at around 165 with apple juice, brown sugar, honey, and butter. Thoughts please?
Never done pork belly with the bone attached. I would think it would work like ribs, although I think I would do it more like Chinese roast pork side, that is to say you could dry rub it, but, roast hotter, try and get the fat crispy, sort of like sieuw yuk.
Good suggestion, thanks.
Will finish it off in the oven at a reasonably hot temp.....
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Turned out awesome!
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