G'Day Bruces' :becky:
Well, I thought I'd get the ball rolling on the Pork Belly Masters Cut!
I Lurrrrve Pork Belly and I've been doing it for a looooong time, but never have done one on my offset before!
Firstly, I got a big 5 1/2 lb belly from my local Asian Market.
I decided I would inject this with a simple concoction of simple Asian ingredients:
This was all brought to the boil, strained and allowed to cool.... Sure smelled good!
The belly was scored into cubes... very much Asian Style.
And then injected methodically into the bottom left hand corner of each segment
When it was done the skin was salted, making sure to get salt into all the scores. This PIC was after being in the fridge overnight.
And finally, I added a Chinese BBQ Sauce slather and marinaded for about 2 hours at room temp while I prepped the COS.
This pic is about an hour into the cook at a really high temp. To be honest, I didn't know how hot is was because my digital thermo's max out at 266F and all my standard thermo's are busted. Now, the reason a pork belly has to be cooked HOT for the first hour or so, is to render the fat from under the skin as soon as possible. If you do not do this, you do not get nice crackling later on. In any heating chamber.. an offset, an egg, a WSM or a danged oven, this is critical for your Asian style belly.
After the temp reached 130F internal, I backed the temp off to 250F for the rest of the cook. I was using lump and peach wood.:becky:
Here's a few more shots as we go...
Anyway.. after lots of hours and lots of shots of Johnnie Walker:thumb: it's done. I got to about 180F internal over about 6 hours. I wanted to get higher to see if it would pull... but myself and the wife and the kids were starting to get very hungry indeed.
First cut!
And then into cubes based on the scoring of the crackling...
This shot for LANDARC... yes, we had a tofu dish with this dinner!
Finally, last few shots....
Finally, you might be wondering why this belly, being Asian Style was not bright red in colour??
Well, to get meat finished in that nice bright colour involves the use of particular red coloured food dye. I do sometimes whack that in for presentation, but frankly, it does not do anything for flavour, so I've persued the more natural presentation and colours. This belly was extremely moist and absolutely deeeelicious!
Cheers! And Thanks for Looking!
Bill
Well, I thought I'd get the ball rolling on the Pork Belly Masters Cut!
I Lurrrrve Pork Belly and I've been doing it for a looooong time, but never have done one on my offset before!
Firstly, I got a big 5 1/2 lb belly from my local Asian Market.
I decided I would inject this with a simple concoction of simple Asian ingredients:
This was all brought to the boil, strained and allowed to cool.... Sure smelled good!
The belly was scored into cubes... very much Asian Style.
And then injected methodically into the bottom left hand corner of each segment
When it was done the skin was salted, making sure to get salt into all the scores. This PIC was after being in the fridge overnight.
And finally, I added a Chinese BBQ Sauce slather and marinaded for about 2 hours at room temp while I prepped the COS.
This pic is about an hour into the cook at a really high temp. To be honest, I didn't know how hot is was because my digital thermo's max out at 266F and all my standard thermo's are busted. Now, the reason a pork belly has to be cooked HOT for the first hour or so, is to render the fat from under the skin as soon as possible. If you do not do this, you do not get nice crackling later on. In any heating chamber.. an offset, an egg, a WSM or a danged oven, this is critical for your Asian style belly.
After the temp reached 130F internal, I backed the temp off to 250F for the rest of the cook. I was using lump and peach wood.:becky:
Here's a few more shots as we go...
Anyway.. after lots of hours and lots of shots of Johnnie Walker:thumb: it's done. I got to about 180F internal over about 6 hours. I wanted to get higher to see if it would pull... but myself and the wife and the kids were starting to get very hungry indeed.
First cut!
And then into cubes based on the scoring of the crackling...
This shot for LANDARC... yes, we had a tofu dish with this dinner!
Finally, last few shots....
Finally, you might be wondering why this belly, being Asian Style was not bright red in colour??
Well, to get meat finished in that nice bright colour involves the use of particular red coloured food dye. I do sometimes whack that in for presentation, but frankly, it does not do anything for flavour, so I've persued the more natural presentation and colours. This belly was extremely moist and absolutely deeeelicious!
Cheers! And Thanks for Looking!
Bill
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