BBQ Brethren Masters Cut #5 - Pork Belly (Comes to an end on 7/31!)

Big George's BBQ · Apr 22, 2011

This will be fun to watch

Aussie griller · Apr 23, 2011

I have just loined, I'm going to help my felloe Aussies hold up their ends!!!
I have only done one pork belly-Curtis Stones recipe, boiled in Coke! Was very good but swear to do better.
Looking forward to hearing more.

Adam

SmokinAussie · Apr 23, 2011

Woo Hooo! Another Aussie!

Just one thing Adam. The word "boiled" needs to be used very carefully at all times, and should never really be seen in the same sentence as "ribs", or "pork" in general, unless you are deliberately being funny...:heh:

Can't wait to see what you do with that recipe! What kind of BBQ Gear have you got???

Cheers!

Bill

SmokinAussie · Apr 27, 2011

Asian Style Pork Belly

G'Day Bruces'...:becky:

I've made a big post in QTalk, so please feel free to have a look! I really enjoyed this belly... very full of flavour indeed. Hopefully at the very least, this inspires some really super entries...

Here's the belly prepped after injecting, salting, slathering, and ready for the offset:

An hour in under high heat!

About 6 hours in at 250F, pulled at 180 internal.

First Slice!!!!

Cubed, Asian Style...

As mentioned, if you don't read the QTalk thread.... the colour of this belly, being Asian style is not bright red because I've chosen not to add the red dye that causes that colouring. I prefer the more natural caramelisation that you get from the basic injection and marinade and smoke... well, that's my excuse

Thanks for Looking..

Cheers!

Bill

TIMMAY · Apr 27, 2011

I have secured the ingredients for my official entry! Got downtown to the local E Mart (Yes, that is what it's called) and got everything. We cook tomorrow afternoon so the pics will come. Man, fresh made kimchi is pretty expensive. The stuff was like 5 bucks for randomly a half pound.

Hey Smokin that pork belly came out pretty nice!

landarc · Apr 27, 2011

pork belly and kim chee is bangin' together. There are few better combinations than those two and some rice.

jaymo · Apr 27, 2011

landarc said:
pork belly and kim chee is bangin' together. There are few better combinations than those two and some rice.

I agree! I lived with a Korean girl for around 5 years and between the cooking we did at home and the places we ate in Koreantown in Chicago, I really miss a lot of that food. At least I know where the good little Korean markets are in Milwaukee now. :thumb:

martyleach · Apr 27, 2011

campdude said:
Here in SoCal there is a chain called 99 Ranch Market. Don't know if you have them up in Bakersfield. It's Korean, I think. They always have pork bellies.

We have one here is Pleasanton/Bay Area. I just think of it as an Asian Market. I feel like I have entered China when I walk in. The store is huge and I am usually the only Caucasian. I love it! Live fish, crab, live everything. Unbelievable.

TIMMAY · Apr 28, 2011

Alright, I have my official entry. Korean BBQ. Ingredient list is as follows... Pork belly (rind off, couldn't find it with the rind), kimchi, marinated green onions, sliced raw garlic, spicy pepper paste, sesame oil dipping sauce, lettuce leaves.

Here we go...

Green onion prep and garlic

almost finished green onions with korean chili powder, salt, pepper, and sesame oil

lettuce...

try and decipher what that label says!

couple co workers waiting to grub...

my fire's too hot!!

And now the money shot. Lettuce, kimchi, green onion, garlic slices, rice, chili paste, and the grilled pork. I should have taken more time taking the pic, but it was cold outside and my food was getting cold! Use this one please...
Just in case anybody is curious, the veggies are not sides. They are actually condiments and the whole lettuce leaf gets rolled up and eaten as a "package".

SmokinAussie · Apr 28, 2011

Hey Timmay... farken serious points for effort! Those Belly slices are the way Koreans do it and the fresh presentation with the salad etc is spot on!

Super stuff there Bro!

Cheers!

Bill

bigabyte · Apr 28, 2011

That is one awesome looking wrap there!

Phrasty · Apr 29, 2011

For sure! I'd hit about 6 of those! :heh:

Cheers

jaymo · Apr 29, 2011

That's definitely tasty looking! I don't blame you for not taking more pics. I'd be grubbing on that asap! Thanks for sharing your photos.

bluetang · May 3, 2011

I was in Melbourne the other day and picked up a whole pork belly. I sliced it into three pieces. Two for bacon, which, until now is the only way I'd ever had pork belly, and one piece a little over two pounds to enter the throw down with.

Scored the rind

Made a brine out of sugar, salt, bay leaves, black peppercorns, juniper berries, and whole cloves. An eight hour soak.

In a cast iron skillet over onion slices.

Cooking in the Pro Q at 300*, was shooting for at least 350*, but wasn't happening.

I took my weed burner out to crisp up the rind.

This stuff was great! I really need to get out more:icon_blush: Thanks for looking.

SmokinAussie · May 3, 2011

Oooooh, nice Bluey! Love that Weed burner approach!

Cheers!

Bill

n2dabluebbq · May 4, 2011

i might have been tempted to say that weed burner picture was magic lighting(kind of like the northern lights). haha

bingo1912 · May 5, 2011

As mentioned, if you don't read the QTalk thread.... the colour of this belly, being Asian style is not bright red because I've chosen not to add the red dye that causes that colouring. I prefer the more natural caramelisation that you get from the basic injection and marinade and smoke... well, that's my excuse

Thanks for Looking..

Cheers!

Bill[/QUOTE]
I wonder if it would get a little pinker if you boiled it Bill?? :becky:

SmokinAussie · May 5, 2011

bingo1912 said:
As mentioned, if you don't read the QTalk thread.... the colour of this belly, being Asian style is not bright red because I've chosen not to add the red dye that causes that colouring. I prefer the more natural caramelisation that you get from the basic injection and marinade and smoke... well, that's my excuse

Thanks for Looking..

Cheers!

Bill

I wonder if it would get a little pinker if you boiled it Bill?? :becky:[/QUOTE]

I'll see you in the PB, Mate!

Cheers!

Bill

---k--- · May 7, 2011

I picked up an 11# slab of pork belly yesterday. Brought it home, and my wife exclaimed, "Ewewwewe. You pork has nipples!" :rofl:

This is my first pork belly - no master yet. I'm going to try an cure most of it for bacon. The scraps will probably be cooked using a few of the techniques found in this thread.

Btw, for those in Chicagoland. Peoria Packaging at Lake & Racine. ~10 lb Pork belly always stocked, $1.69/lb.

bluetang · May 7, 2011

---k--- said:
I picked up an 11# slab of pork belly yesterday. Brought it home, and my wife exclaimed, "Ewewwewe. You pork has nipples!"

LOL! Now that's funny:-D

BBQ Brethren Masters Cut #5 - Pork Belly (Comes to an end on 7/31!)

somebody shut me the fark up.

Aussie griller

Guest

somebody shut me the fark up.

somebody shut me the fark up.

is Blowin Smoke!

somebody shut me the fark up.

Knows what a fatty is.

Quintessential Chatty Farker

is Blowin Smoke!

somebody shut me the fark up.

somebody shut me the fark up.

Babbling Farker

Knows what a fatty is.

somebody shut me the fark up.

somebody shut me the fark up.

Knows what a fatty is.

Take a breath!

somebody shut me the fark up.

is One Chatty Farker

somebody shut me the fark up.

Similar threads