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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-19-2019, 04:41 PM   #1
Joshw
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Default Siu Yuk (Crispy Pork Belly) w/ Bok Choy & Oyster Mushroom Stir Fry

Started with a piece of bone in, skin on, pork belly.

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.

After 24 hours, fired up the Weber, with a couple of chunks of cherry.

While that was doing it's thing, I got my wok on.





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.


Sliced between the rib bones.

Plated with the stir fry

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.

Final Plate.

I'm pretty positive, this is how God intended pork belly, to be eaten. Just ridiculously good.

Thanks for looking!

Last edited by Joshw; 05-19-2019 at 07:51 PM..
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Old 05-19-2019, 04:50 PM   #2
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Wow! Just Wow!
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Old 05-19-2019, 04:52 PM   #3
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Boom!!!


Great looking cook Josh
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Old 05-19-2019, 04:54 PM   #4
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You have it going on Josh.
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Old 05-19-2019, 04:54 PM   #5
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Wow! Just Wow!
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Boom!!!


Great looking cook Josh
Thanks Guys!
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Old 05-19-2019, 04:54 PM   #6
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You have it going on Josh.
Thanks Marty!
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Old 05-19-2019, 05:09 PM   #7
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Outstanding That looks and sounds amazing
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Old 05-19-2019, 05:16 PM   #8
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Outstanding That looks and sounds amazing
Thanks George.
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Old 05-19-2019, 06:09 PM   #9
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Beautiful cook Josh!
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Old 05-19-2019, 06:46 PM   #10
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Beautiful cook Josh!
Thanks Tom. It's always nice when things come out, the way you imagine them in your head.
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Old 05-19-2019, 06:50 PM   #11
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Looks really good Josh.

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

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Old 05-19-2019, 06:55 PM   #12
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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.
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Old 05-19-2019, 06:58 PM   #13
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Looks a stunning dish Josh
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Old 05-19-2019, 07:01 PM   #14
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Looks a stunning dish Josh
Thanks Titch!
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Old 05-19-2019, 08:28 PM   #15
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Oh how I want some of that...
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bok choy, mushrooms, Pork Belly, Siu Yuk, Stir Fry

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