Pork Belly Cook?

[darita]

I'm wondering if anyone has experience with cooking pork belly. I've had Chinese roast pork, with crispy skin and boy, do I love it! I'd love to be able to do something similar with my WSM. I was even thinking that if I did the cook without the water pan in place, more heat would get to the skin and possible roast it crispy, if I did skin side down.
Anyhow, I'd love some feed back on pork belly.

[landarc]

A few tips...

Marinade the meat with a mix of 5-Spice, garlic, soy sauce and shao-sing wine or a little brandy, do not wet skin. By scoring the meat it gets the spice in. This can be done a day in advance.

The skin must be kept dry and unseasoned. 8 to 12 hours prior to cooking, score skin and rub with coarse salt. Allow to drain. Prick with fork or docking tool. About half way into roasting, brush top of skin with rice vinegar, which is what creates the crispness.

Roast at higher heat, 350F or so. The skin may char a bit, just scrape it off lightly.

[Grillman]

I'm pretty sure Phubar has cooked it before; and even has some pics of it.
He may be able to offer some insight.

Here, I found one of his posts.....http://www.bbq-brethren.com/forum/sh...d.php?t=104669

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[Phubar]

What Landarc said sounds quite good.
Here's a belly that I did....smoked it for about 6 hours: http://www.bbq-brethren.com/forum/sh...ight=porkbelly

[Gore]

There is a Porkbelly Throwdown in the Throwdown's section that is waiting for 4 more entries before the voting. You can look for some ideas there and also post your results there! I'm sure Bigabyte would love to move on to the next category. This one has been open forever!

[landarc]

The Chinese version is called Siew Yuk, recipes and techniques abound, even one that uses lye, which I never post.

[darita]

Originally Posted by landarc

A few tips...

Marinade the meat with a mix of 5-Spice, garlic, soy sauce and shao-sing wine or a little brandy, do not wet skin. By scoring the meat it gets the spice in. This can be done a day in advance.

The skin must be kept dry and unseasoned. 8 to 12 hours prior to cooking, score skin and rub with coarse salt. Allow to drain. Prick with fork or docking tool. About half way into roasting, brush top of skin with rice vinegar, which is what creates the crispness.

Roast at higher heat, 350F or so. The skin may char a bit, just scrape it off lightly.

landarc, do you have experience with this recipe? What IT do I cook to? Does it come out good?

[landarc]

By the time the skin is cooked crisp, the meat is cooked. You must render some of the fat or it is inedible. Yes, I have done it. The best tool for pricking the skin is a hand meat tenderizer, you know, the ones that are like a hundred little knives. It has worked out well for me, it takes some practice to know when it is done, hence, the scraping tip. When you score the meat, score it at least halfway through, and rub spice marinade into it. If you have some, a little fermented red bean paste in the marinade is a big plus.

[landarc]

Oh, here is a post from Rasa Malaysia, her recipes are excellent. Not an outdoor cook method, but, should get you a nice snack