Pork Bellys, Pork Spare Ribs

[SmokinRoo]

We've got a whlole bunch of Asian butchers round our way and they stock heaps of Pork Belly and Spare Ribs at pretty good prices (damn cheap).
I've had slow roasted pork belly on a couple of occasions of thought it mighty fine and have wondered that with being so fatty, they'd be great to smoke (same as with spare ribs).
What would anyone here recommend?

 

[RevZiLLa]

Is pork belly what they make bacon from?

 

[SmokinRoo]

hmm, not sure....I'm thinking maybe not, but I'm often wrong (just ask my wife)

 

[Bentley]

We've got a whlole bunch of Asian butchers round our way and they stock heaps of Pork Belly and Spare Ribs at pretty good prices (damn cheap).
I've had slow roasted pork belly on a couple of occasions of thought it mighty fine and have wondered that with being so fatty, they'd be great to smoke (same as with spare ribs).
What would anyone here recommend?

I have never done anything with a bellie but cure it and make bacon out of it. I was gonna comment, but I would not know what to do with one if it was not cured.

When you roasted the bellies what happens to all the fat? Does not seem like there is much meat to have when it is not cured.

 

[Bentley]

Is pork belly what they make bacon from?

Yes it is.

 

[SmokinRoo]

the one I had yesterday was rolled up and served on a cut of black pudding on mash. Was quite awesome, really brown and crisp and had plenty of meat on it, though I cant imaging how one would get bacon from it as, like spare ribs, it's layers of fat and layers of a really tender fatty meat (ok, yeah, like the "tail" of bacon - no "eye"). The time I had it before it was served as "Strips" about 1" square and stacked over mash and salad with a quince chutney. All very "shooshey" as we say, gourmet, and pitched at those with more dollars than taste buds. All the foody columns in magazines and papers go on ad nauseum about slow roasted pork bellies, served sparingly, arranged artistically and charged stupendously.
Once again, in a place where the magic of smoked que is unknown, giving this cut the que treatment would blow minds

 

[thirdeye]

If you follow the cooks at a real pig pickin' they generally go for the lower rib/belly area. There is a reason, it's farking delicious.

 

[CarbonToe]

Cut the skin off and make crackling on the grill or in the oven.

Treat the belly like a 'boneless rib' when smoking.

 

[Bill-Chicago]

Cut the skin off and make crackling on the grill or in the oven.

.

Deep fried will get you a pork skin!!