Zhu Bei Zi Zai (Pigs In A Blanket)--Surprise Inside Throwdown Entry

BBQ Grail · 08-01-2010, 12:15 AM

Zhu Bei Zi Zai (Pigs In A Blanket)

I started with a nice hunk of pork belly. I love pork belly and thought it would make the perfect “pig” to stuff in the blanked. The pork belly was rubbed with a mixture of kosher salt, pepper and Chinese Five Spice Powder. I smoked the pork belly for 6 hours on the Traeger.

One of the great things about pork belly is that it has a great deal of fat flavor. Here it about 3 hours in and the fat has started to really render out nicely.

Not only did I want to change up Pigs In A Blanket I wanted to give it a Pig Candy treatment. So I coated the whole top of the pork belly with a nice layer of brown sugar. This caramelized perfectly and gave the pork a nice little crunch.

The pork belly was glazed with a Hoisin BBQ Glaze.

Hoisin Glaze

1/2 cup Ketchup
1/4 cup Seasoned Rice Vinegar
1 tbls Soy Sauce
1 tbles Fish Sauce
2 tbls Hoisin Sauce

Mix all the ingredients together in a small bowl. Brush on the pork belly every 20 minutes for the final hour of smoking.

After allowing the pork belly rested for 20 minutes I cut the pork belly into “egg roll” size pieces. Each piece of pork belly was wrapped in egg roll wrapper and fried.

They came out so good. The brown sugar and Hoisin Glaze worked fantastic. Served with a little Thai Sweet CHili Sauce and some Chinese Salad gave us a great Saturday night dinner.

thirdeye · 08-01-2010, 12:19 AM

Wow.....

SmokeJumper · 08-01-2010, 12:42 AM

Holy cra* that is a great invention. That looks like it could top my funnel cake in the "nutrition" department.

I really love the way you used the Asian ingredients.I might as well use my brie wheel for skeet shooting. Pull!!

GrillItGood · 08-01-2010, 12:46 AM

Those pics look great, and like smoke said I like the mix in of the asian ingredients. Nicely done

landarc · 08-01-2010, 12:58 AM

Wow, that is very nice, I want a plate.

keale · 08-01-2010, 01:58 AM

Chit! Lets just give you the "throwdown" award right now!! No need to vote!
That looks surreal...betcha it even tasted better!!
Hey Larry, you give photog. lessons?

Gore · 08-01-2010, 02:04 AM

Looks great, but what if I'm not worried about my cholesterol?

Phrasty · 08-01-2010, 02:07 AM

I'm OK... Really!

noskos · 08-01-2010, 03:14 AM

AWESOME!!!!

SmokinAussie · 08-01-2010, 03:49 AM

It's been a while since my eye's popped out of my head in this forum. Not because the post's have been ordinary... not at all, but it's not everyday that you see something truly original and inspiring. Just the way you did the belly was a lesson... and then the finishing... Holy Cow Brother... MOINK Balls are great, but you can just add another food trend to your list.

Full recipe please????

Cheers!

Bill

jrbbbqer · 08-01-2010, 05:41 AM

whoa! im speechless and my mouth is drooling

Mitch · 08-01-2010, 05:50 AM

Wow! That is amazing.

Phubar · 08-01-2010, 06:15 AM

.....

Garyclaw · 08-01-2010, 06:55 AM

What a beautiful sight!

Bbq Bubba · 08-01-2010, 08:08 AM

Outstanding!

08-01-2010, 12:15 AM	#1
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Zhu Bei Zi Zai (Pigs In A Blanket)--Surprise Inside Throwdown Entry Zhu Bei Zi Zai (Pigs In A Blanket) I started with a nice hunk of pork belly. I love pork belly and thought it would make the perfect “pig” to stuff in the blanked. The pork belly was rubbed with a mixture of kosher salt, pepper and Chinese Five Spice Powder. I smoked the pork belly for 6 hours on the Traeger. One of the great things about pork belly is that it has a great deal of fat flavor. Here it about 3 hours in and the fat has started to really render out nicely. Not only did I want to change up Pigs In A Blanket I wanted to give it a Pig Candy treatment. So I coated the whole top of the pork belly with a nice layer of brown sugar. This caramelized perfectly and gave the pork a nice little crunch. The pork belly was glazed with a Hoisin BBQ Glaze. Hoisin Glaze 1/2 cup Ketchup 1/4 cup Seasoned Rice Vinegar 1 tbls Soy Sauce 1 tbles Fish Sauce 2 tbls Hoisin Sauce Mix all the ingredients together in a small bowl. Brush on the pork belly every 20 minutes for the final hour of smoking. After allowing the pork belly rested for 20 minutes I cut the pork belly into “egg roll” size pieces. Each piece of pork belly was wrapped in egg roll wrapper and fried. They came out so good. The brown sugar and Hoisin Glaze worked fantastic. Served with a little Thai Sweet CHili Sauce and some Chinese Salad gave us a great Saturday night dinner. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

08-01-2010, 12:19 AM	#2
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	Wow..... __________________ ~thirdeye~ I Play With Fire and Smoke *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

08-01-2010, 12:42 AM	#3
SmokeJumper is One Chatty Farker Join Date: 04-14-10 Location: San Francisco, CA and Phu Quoc Island Vietnam Downloads: 0 Uploads: 0	Holy cra* that is a great invention. That looks like it could top my funnel cake in the "nutrition" department. I really love the way you used the Asian ingredients.I might as well use my brie wheel for skeet shooting. Pull!! __________________ Rob 26-1/2" OTG, A Clutch of BGEs, Hole in the Ground Brick Fire Pit Second recipient of the Aussie Lamb Farker's (ALF) Award. EAT MOЯ LAMB!! Got crabs with SmokinAussie! Demented Architect of The MOINK Ball Timpano and Tower of Funnel (ToFu)

08-01-2010, 12:58 AM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Wow, that is very nice, I want a plate. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

08-01-2010, 01:58 AM	#6
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI Downloads: 0 Uploads: 0	Chit! Lets just give you the "throwdown" award right now!! No need to vote! That looks surreal...betcha it even tasted better!! Hey Larry, you give photog. lessons? __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

08-01-2010, 12:46 AM	#4
GrillItGood Got Wood. Join Date: 07-25-10 Location: Los Angeles, CA Downloads: 0 Uploads: 0	Those pics look great, and like smoke said I like the mix in of the asian ingredients. Nicely done

08-01-2010, 02:04 AM	#7
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Looks great, but what if I'm not worried about my cholesterol? __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

08-01-2010, 02:07 AM	#8
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	I'm OK... Really! __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

08-01-2010, 03:14 AM	#9
noskos On the road to being a farker Join Date: 02-01-08 Location: Westland, the Netherlands Downloads: 0 Uploads: 0	AWESOME!!!! __________________ Weber 22.5" One Touch Gold WSM (DigiQ II powered)

08-01-2010, 03:49 AM	#10
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	It's been a while since my eye's popped out of my head in this forum. Not because the post's have been ordinary... not at all, but it's not everyday that you see something truly original and inspiring. Just the way you did the belly was a lesson... and then the finishing... Holy Cow Brother... MOINK Balls are great, but you can just add another food trend to your list. Full recipe please???? Cheers! Bill __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

08-01-2010, 05:41 AM	#11
jrbbbqer Got Wood. Join Date: 07-31-09 Location: Lancaster,ca Downloads: 0 Uploads: 0	whoa! im speechless and my mouth is drooling

08-01-2010, 05:50 AM	#12
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE Downloads: 0 Uploads: 0	Wow! That is amazing.

08-01-2010, 06:15 AM	#13
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	..... __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

08-01-2010, 06:55 AM	#14
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO Downloads: 0 Uploads: 0	What a beautiful sight! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my Fire pit, Big Pig Cooker "Nice talkin' to ya"

08-01-2010, 08:08 AM	#15
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Outstanding! __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

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