The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 01-04-2013, 01:27 PM   #1
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default what to do with a pork belly?

i was just walking through the meat department in the vietnamese grocery story and i decided to grab my first pork belly to cook on my own.

i don't have anything to cure it with, so i have to prepare it some other way and i'm open to suggestions.

thanks in advance.
__________________
Out.
deepsouth is offline   Reply With Quote




Old 01-04-2013, 01:39 PM   #2
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Default

cook it like ribs
jestridge is offline   Reply With Quote


Thanks from:--->
Old 01-04-2013, 01:42 PM   #3
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

I think there was a pork belly throwdown a while back - should be some great stuff in there (if such a TD indeed exists ).

Seems like the Aussies tend to do righteous things with pork bellies. I'm gonna guess landarc would have something good to say as well.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
SPFP
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from:--->
Old 01-04-2013, 01:58 PM   #4
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default



Here is one option...LINKY

Essentially, it is a smoked and grilled crispy pork belly. This one used a mix of Japanese and Chinese influences.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Thanks from:--->
Old 01-04-2013, 02:03 PM   #5
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Oo, oh, if you can spare it, cut off a few thin strips, bacon like strips. Fry these up crisp, then remove and add some slice onion and kim chi, fry this in the bacon fat, add in the chopped crisped belly and serve over hot rice. I do this with chunks of crispy smoked pork belly as well. A simple drizzle of soy sauce, lemon or orange juice, sesame oil will perk it up nicely as well.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Thanks from:--->
Old 01-04-2013, 02:33 PM   #6
Dirtbuddy
is one Smokin' Farker

 
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
Default

BAcon!

Is it boneless?
__________________
Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]
Dirtbuddy is offline   Reply With Quote


Thanks from:--->
Old 01-04-2013, 02:34 PM   #7
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

I'll suggest this method by WooDoggies. Score, season and roast till tender....




HERE is a link to a post I made back in April with WooDoggies method. It is killer.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Thanks from: --->
Old 01-04-2013, 04:27 PM   #8
Lupus
Found some matches.
 
Join Date: 12-30-12
Location: Brisbane
Default

Love belly pork. Although, being new to the world of barbecue, most of my recipes are not related to a smoker or griller. As befitting my background, the dishes are of an Asian flavour.

Please note, these are not my photos as these are home dishes we do not take photos of generally.

1)There is the the good old reliable Chinese roast pork
ImageUploadedByTapatalk HD1357337134.101178.jpg
2) a roast pork belly simmered in a broth with a high soy sauce and sugar component, giving it a nice caramel lay flavour which melts in the mouth
ImageUploadedByTapatalk HD1357337699.166770.jpg
3)a deep fried pork belly from my father's side of the family, which is lovely on is own
ImageUploadedByTapatalk HD1357338108.781420.jpg
4) or, using the above deep fried pork, the meat is restewed in a preserved red bean curd sauce (but, I have been told, this is a more acquired taste)

These are just a few that come to mind
Lupus is offline   Reply With Quote


Thanks from:--->
Old 01-04-2013, 04:51 PM   #9
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Default

No specifics other than COOK THAT SUCKER AND POST PRON my BBQ brotha!

I'll be watching intently!
__________________
Big JT's Smokin' BBQ Competition Team

"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ."
-Mahatma Gandhi
Wampus is offline   Reply With Quote


Thanks from: --->
Old 01-04-2013, 05:33 PM   #10
MS2SB
is One Chatty Farker
 
Join Date: 06-28-10
Location: Bothell, WA
Default

Try confit or braised.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
[B]Original Noobian Warlord
[/B]Loser of Known Space
MS2SB is offline   Reply With Quote


Thanks from:--->
Old 01-04-2013, 05:38 PM   #11
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: The Never Never.
Default

So many things you can do...smoke it

Roast it and eat it crunchy with a Thai dipping sauce

Go a little traditional

You will do great with your skills bro!
Looking forward to pron!
__________________
Hold my dang beer...
buccaneer is offline   Reply With Quote


Thanks from: --->
Old 01-04-2013, 10:20 PM   #12
centexsmoker
Full Fledged Farker

 
Join Date: 09-22-12
Location: Austin, TX
Default

centexsmoker is offline   Reply With Quote


Thanks from:--->
Old 01-05-2013, 04:31 AM   #13
SmokinAussie
Quintessential Chatty Farker

 
Join Date: 10-19-09
Location: Melbourne, VIC
Default

Slow smoked on my offset... about 7-8 hours


Injected and marinated in Asian sauces... In Hawaii, you'll have no shortage of those around, so invent something yourself. You'll be very happy. Main thing is to be patient with it and let it rest.

Cheers!

Bill
SmokinAussie is offline   Reply With Quote


Thanks from:--->
Old 01-05-2013, 06:16 AM   #14
ZBucket
Knows what a fatty is.
 
Join Date: 05-05-10
Location: Glen Allen, VA
Default

I cook it just like a butt and slice when done. Cook to 200. Simple method and darn good. Serve with cabbage dish pr slaw and some garlic mashed potatoes.
__________________
Backwoods Competitor/Cookshack FEC 100
ZBucket is offline   Reply With Quote


Thanks from:--->
Old 01-05-2013, 08:32 AM   #15
coyotero
Knows what a fatty is.
 
Join Date: 07-21-08
Location: mission Texas usa
Default

Smoke it;





Or tye it like a porcheta then smoke it.


Regards

JV
coyotero is offline   Reply With Quote


Thanks from: --->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:37 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts