THoey1963
somebody shut me the fark up.
I was at HEB a couple weeks back and I found a nice Pork Belly. I had never cooked one before, so I put it in the freezer and gathered ideas for how I was going to cook it. I knew I wanted to smoke it, and I decided to go with an Asian marinade. There just happens to be an Asian TD going on know, so it timed out perfectly.
First thing I did was to score a diamond pattern into the fat cap of the belly. I did it for appearance and to get the marinade in down deep, but I would think this also helps keep the meat from curling up as the fat crisps up.
Next, I made the marinade, or better yet, the Korean wife did. I wanted spicy Asian flavors, so she mixed up Korean chili powder, Gochujang, garlic, green onions, and ginger.
Added some Soy Sauce, Rice Wine, Sesame Seeds, and a little Sesame Oil...
Added some thinly sliced onion and mixed it all up...
Poured that onto the belly, rubbed it well into the meat, and then threw it into a Ziploc bag and into the fridge over night.
Next day, I got the WSM lit around 12 pm and got it smoking clean and stable at around 230* with some cherry chunks. I decided to cook the belly in the marinade, so I just tossed it all into a pan and put it on the smoker around 12:45. I figured smoking it in the pan with the marinade and juices would keep the lower, tender meat juicy while the top was allowed to crisp up a little.
Here it is about 90 mins in. I am monitoring the IT, expecting to pull it any where from 180* to 205*, but going to pull it when it's probe tender.
Three hours in... Raised my temps a little to 265* so I could start crisping up the top.
Pulled it at about 5 pm when the probe started going in easily (around 200*). Let her rest for about 15 mins before I sliced it.
Tender and juicy...
Plated with some white rice and Cucumber Kimchi...
This was pretty good. Not saying it'll be a regular in my rotation, but it will be added to the list...
Oh, as we normally do, made a to go box for an old vet up at the bar. He's all by himself now, so we try to cook for him a couple times a week...
Thanks for looking...
First thing I did was to score a diamond pattern into the fat cap of the belly. I did it for appearance and to get the marinade in down deep, but I would think this also helps keep the meat from curling up as the fat crisps up.
Next, I made the marinade, or better yet, the Korean wife did. I wanted spicy Asian flavors, so she mixed up Korean chili powder, Gochujang, garlic, green onions, and ginger.
Added some Soy Sauce, Rice Wine, Sesame Seeds, and a little Sesame Oil...
Added some thinly sliced onion and mixed it all up...
Poured that onto the belly, rubbed it well into the meat, and then threw it into a Ziploc bag and into the fridge over night.
Next day, I got the WSM lit around 12 pm and got it smoking clean and stable at around 230* with some cherry chunks. I decided to cook the belly in the marinade, so I just tossed it all into a pan and put it on the smoker around 12:45. I figured smoking it in the pan with the marinade and juices would keep the lower, tender meat juicy while the top was allowed to crisp up a little.
Here it is about 90 mins in. I am monitoring the IT, expecting to pull it any where from 180* to 205*, but going to pull it when it's probe tender.
Three hours in... Raised my temps a little to 265* so I could start crisping up the top.
Pulled it at about 5 pm when the probe started going in easily (around 200*). Let her rest for about 15 mins before I sliced it.
Tender and juicy...
Plated with some white rice and Cucumber Kimchi...
This was pretty good. Not saying it'll be a regular in my rotation, but it will be added to the list...
Oh, as we normally do, made a to go box for an old vet up at the bar. He's all by himself now, so we try to cook for him a couple times a week...
Thanks for looking...
