BOBOT
Recycles dryer sheets
- Joined
- Aug 17, 2006
- Messages
- 480
Just bought a hunk without a definite plan for using it. I suppose I could just smoke it & cut into bacon strips, but how do you like to use it (if you do).
You can find a number of good techniques, but they're mostly variations on this classic:
Pork Belly Burnt Ends - Smoked Pork Belly Recipe
Except we all know porn isn't real, but those burnt ends sure are.Meat porn...
One of the most fun things to do with a pork belly is to make burnt ends with it. Meat candy. Utterly irresistible.
You can find a number of good techniques, but they're mostly variations on this classic:
Pork Belly Burnt Ends - Smoked Pork Belly Recipe
Actually you don't just smoke to make bacon. Bacon, ham, etc. are cured meats. The cure changes the taste and texture of the pork and, not incidentally, protects from botulism.... I suppose I could just smoke it & cut into bacon strips, but how do you like to use it (if you do).
One of the most fun things to do with a pork belly is to make burnt ends with it. Meat candy. Utterly irresistible.
You can find a number of good techniques, but they're mostly variations on this classic:
Pork Belly Burnt Ends - Smoked Pork Belly Recipe
One of the most fun things to do with a pork belly is to make burnt ends with it. Meat candy. Utterly irresistible.
You can find a number of good techniques, but they're mostly variations on this classic:
Pork Belly Burnt Ends - Smoked Pork Belly Recipe
One of the most fun things to do with a pork belly is to make burnt ends with it. Meat candy. Utterly irresistible.
You can find a number of good techniques, but they're mostly variations on this classic:
Pork Belly Burnt Ends - Smoked Pork Belly Recipe
Wow, I could hear my arteries hardening just looking at the pictures. Looks terrific!
I tried the burnt ends recipe today. They were very good. But I think next time I need to somehow trim more of the excess fat off the slab prior to cooking. The end product had many pieces with just too much fat, although you could eat around it. Just not sure how to better trim the fat, since in pork belly it’s so intertwined with the meat itself.
Anyway, thanks for the recipe. They were fun to make and eat. Probably need to run a little extra tomorrow to get the old ticker out of shock.
Sorry it wasn't optimal for you. It depends on what kind of smoker you have. If the fat hasn't rendered enough, just increase the length of time in the initial cook (like 2.5 hours instead of 2) and you should get a better result.
Yeah. I have had various pork belly dishes, including in Asia, and there has always been too much fat for me.... I need to somehow trim more of the excess fat off the slab prior to cooking. The end product had many pieces with just too much fat, although you could eat around it. Just not sure how to better trim the fat, since in pork belly it’s so intertwined with the meat itself. ...
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I bought the belly at Costco, brined it for 2 days, seasoned it with a spicy/sweet dry rub, then smoked it in my offset smoker with hickory smoke for 15 hours. Then candied it with brown sugar in a pan on the gril before serving. The long cook rendered most of the fat away. Nothing better than a pork belly sandwich, covered in cole slaw, drpping with Blues Hog sauce! YOLO!