View Full Version : Pork Belly?
Genghis John
07-22-2014, 06:48 PM
I've heard from a few people that I need to brine it, braise it and smoke it.
Does this sound right to you?
I was just planning on rubbing it down, smoking the heck out of it and pulling it at around 160 or so?
Your suggestions?
Wickedcajun
07-22-2014, 06:51 PM
Cure it...smoke it...slice it... fry it...BACON...eat it...
mchar69
07-22-2014, 06:53 PM
Make bacon. If it's full belly, remove the spares, remove the rind,
cook the spares as usual, (the rind, too, but I throw it out)
then deal with the future bacon.
You need Cure #1, or Prague Cure (which is #1)
or Morton Tender Quick.
You will season this belly for 7 days or so, then smoke it at low temps, then
slice it into bacon. It will be EPIC.
buccaneer
07-22-2014, 07:20 PM
Pork belly is bloody delicious in a hundred ways, but it seems the input I've had from stateside brethren, in general, is that it is rarely used in much other than bacon.
That is a pity.
It is simply awesome hotnfast!
It's incredible braised.
Sensational smoked.
You need time and heat to render out the fat, but after that it becomes a tender and rich treat.
Hot'n'Fast
Score the skin.
Mix
1 teaspoon ground star anise
2 teaspoon white pepper
1 tablespoon ground allspice
1 teaspoon five-spice powder
2 teaspoon fennel seeds, crushed
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
with a few Tbs of salt and rub over the skin, put on a tray into the fridge, uncovered.
I use EVOO to rub.
Next day, get your BBQ HOT!
Rinse skin and dry well. I like to put the pork under a fan to air dry.
Put the pork in skin side up and cook at 300-350 for a couple of hours.
When the pork is soft raise the heat to crisp the skin, or finish in the oven.
Put enough chopped apples for your volume of sauce into a saucepan and heat.
Add sugar, vinegar and lemon juice, plus vanilla bean extract..to taste.
Boil 5 minutes, then blend up.
The pork needs to be rested under foil for 15 minutes, and removing the crackling is useful.
Like brisket, you don't use a thermometer coz it's done when its rendered and tender, but about 170f to give a guide
landarc
07-22-2014, 07:45 PM
You can just rub it with a nice flavorful rub and smoke it. If there is no skin, just smoke it at 225°F until it renders out, this could be 3 to 4 hours, you will know when the pan you out underneath it is filled with fat and the meat is probe tender. No need to braise, wrap, boil or otherwise mistreat it.
Buccas recipe will be great as well.
Smoke Dawg
07-22-2014, 07:49 PM
pork belly is bloody delicious in a hundred ways, but it seems the input i've had from stateside brethren, in general, is that it is rarely used in much other than bacon.
That is a pity.
It is simply awesome hotnfast!
It's incredible braised.
Sensational smoked.
You need time and heat to render out the fat, but after that it becomes a tender and rich treat.
hot'n'fast
score the skin.
Mix
1 teaspoon ground star anise
2 teaspoon white pepper
1 tablespoon ground allspice
1 teaspoon five-spice powder
2 teaspoon fennel seeds, crushed
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
with a few tbs of salt and rub over the skin, put on a tray into the fridge, uncovered.
I use evoo to rub.
Next day, get your bbq hot!
Rinse skin and dry well. I like to put the pork under a fan to air dry.
Put the pork in skin side up and cook at 300-350 for a couple of hours.
When the pork is soft raise the heat to crisp the skin, or finish in the oven.
Put enough chopped apples for your volume of sauce into a saucepan and heat.
Add sugar, vinegar and lemon juice, plus vanilla bean extract..to taste.
Boil 5 minutes, then blend up.
The pork needs to be rested under foil for 15 minutes, and removing the crackling is useful.
Like brisket, you don't use a thermometer coz it's done when its rendered and tender, but about 170f to give a guide
yes this!
pork belly..... BAAACON !!!!! :clap2:
http://i271.photobucket.com/albums/jj138/Bebe_56/BBQ/sb2.jpg
http://i271.photobucket.com/albums/jj138/Bebe_56/BBQ/sb3.jpg
buccaneer
07-23-2014, 07:35 AM
Pretty sure he was looking for more than bacon!
:wink:
i have a Thai colleague, he's raving about grilled belly... I never done it but will definitely try... made me curious :)
Chargrilled Chiang Mai pork belly (http://www.sbs.com.au/food/recipes/chargrilled-chiang-mai-pork-belly)
Genghis John
07-23-2014, 08:20 PM
Thanks for the suggestions, brethren.
I found a recipe on the Traeger grills site @ http://www.traegergrills.com/teamtraeger/post/2013/07/20/Char-Sui-Pork-Belly.aspx#.U9Be8fldXwo - that looks very appealing.
I'm not looking to make bacon, as some of the other posters have hinted, and this sounds like it will turn out awesome.
Your thoughts?
ShencoSmoke
07-23-2014, 09:12 PM
I'm with landarc, rub and smoke till it's probe tender. If you havnt had it like this before it will rock your bbq world 99716
Genghis John
07-24-2014, 06:56 PM
Well, you guys have convinced me. I'm rubbing it down abs smoking that SOB. That last picture made the decision easy.
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