![]() ![]() You can also slice them very thinly and stir-fry them for just a few minutes a popular technique in countries like China. If you're using strips, they can be roasted or braised – give them around an hour to allow the fat to render down (or less if you like them a little chewier). Pork belly slices can be seared in a hot pan or on a barbecue and eaten straight away – they won’t be as soft as they are when braised or slow-roasted, but they’re no less delicious and you can add all sorts of interesting dry rubs and marinades.įor a simple method of roasting a larger piece of pork belly, take a look at the method below. People gravitate towards slow-cooking pork belly mainly because of the fat, not because the meat is especially tough (by comparison, shoulder and leg joints are often slow-cooked because the muscle has done a lot of work over the course of its life and therefore needs more cooking to break it down). Both are equally delicious but suited to different styles of dishes. Definitely give my pork belly baked beans a go! You can also search all my Pork Recipes here.Pork belly tends to be sold two ways: in large slabs to be roasted whole, or cut into strips (which are commonly found in supermarkets). If you liked this recipe, you’ve gotta try my other pork recipes available on this website. The possibilities with smoked pork belly are many, so go ahead and experiment to find what you like best. All you need to do is simply grill the pork belly for a minute or two over High heat and get after it!īasically, you have entered the realm of meat heaven. Chill completely and then slice into large pieces the next day for sandwiches.Cube and eat as much as you want, like tender and moist ribs without the bone.Shred for the juiciest pulled pork of your life.Once you have your pork belly beautifully smoked and rested, the options at this point are really endless. I use my ThermoWorks thermometer to track the correct temperature while smoking, and I love it! This thermometer is the industry standard for accuracy. The whole process from start to finish took about 8 hours for a 4 pound belly, but as with any low and slow cook that can vary based on the thickness of your meat and temp swings in your grill.Īlways shoot to cook for internal temperature instead of time. Voila! You’ve now cooked the perfect smoked pork belly. After that, remove the glorious belly from the foil cocoon and glaze it lightly with your favorite BBQ sauce before returning it to the smoker for a few more minutes to tighten the sauce. Once the belly hits an internal temperature of 165 degrees F, wrap the belly in foil with a little extra apple juice and cook until the internal temperature reaches 200 degrees F. ![]() Spritz with apple juice every hour to help deepen the color of the bark and keep things moist. I used apple wood for this recipe, but go with whatever is your favorite for pork. To begin, liberally season the pork belly with my Sweet Rub and then stick in in the the smoker (I used my SmokePro pellet grill) at 225 degrees F. You can also scroll down to the recipe card to view the video for additional help in this process. The ingredients are few, and the process is a cinch. Here’s the breakdown on how to smoke a pork belly. Otherwise, you can remove it yourself with a sharp fillet knife. If you would also like to start with the skin removed on your pork belly, I’m sure your butcher would do this for you. I bought my belly with the skin already removed. Having the rind removed will allow the smoke and flavor from the rub to better penetrate the meat. I’m grateful every day for fine cuts of pork, beef, and chicken. I used a pork belly with the skin/rind removed, and I definitely recommend it. Meal Planning Home Meal Planning 37 Delicious Pork Belly Recipes: From Starters To Mains Find new favorite ways to eat pork belly with these 37 delicious pork belly recipes, from starters and snacks to sides and mains. The direction I took with this particular BBQ smoked pork belly was to keep things as simple as possible and really maximize the natural flavor of the meat itself. The meat-to-fat ratio in pork belly makes it ideal for both the quick cooking crisping (like in bacon) and the low and slow style of cooking to render the fat and tenderize all of the muscle. I have played with pork belly before when curing my own bacon and making my famous pork belly baked beans. With it more readily available, it’s a great option for making some delicious smoked pork belly! Pork belly used to only be available as cured bacon or off of the whole hog, but nowadays it is easy to get your hands on a slab of the uncured stuff at most butchers (even Costco!). It combines everything you love in good BBQ: luscious smoky flavor of slow barbecued pork dripping with finger lickin’ juiciness. Smoked Pork Belly is the next big thing in low and slow barbecue. Jump to Recipe Jump to Video Print Recipe
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