To be honest, as a non-native English speaker I hope the title isn't offensive in any way 
Anywho, as some of you may have seen in another post I got my hands on some Iberico Pork Belly. It is very rich, and with intense marbling. And I promised I was gonna do a real Christmas version of it, so here goes.
How about smoked pork belly, with a gingerbread rub and spritzed with glögg (mulled wine)? Christmassy enough for ya? I sure think so! Ok, here goes.
Ingredients
1 kg / 2.2 lbs Iberico pork belly
5 gingerbread cookies
1 tsp salt
7 tbsp glögg (get the good stuff)
Serves
4 people
Prep time
10 minutes
Cook time
3- 3.5 hours
Instructions
Dry brine the pork with the salt the day before.
- Now crush the gingerbread cookies with your hand or in a mortar to a fine dust.
- Apply evenly all over the pork.
- Fire up your grill/smoker, have it running at 130° C / 265° F and use some wood chunks for smoke flavor. I use oak or cherry.
- Smoke the pork belly for 2 hours.
- Now spritz the belly with the glögg, applying a good amount every 20-30 minutes until done. This builds some serious bark.
- It's done when the inner temp hits 80° C / 175° F. A bit lower than normal pork belly, but it's because this is so fatty.
- Let the meat rest for 20-30 minutes, loosely tented with some aluminum foil.
- Slice and enjoy with your favorite beer.
Check out the insane marbling, part I
Check out the insane marbling, part II
Gingerbread rub applied
Pork belly getting smoked
Here's what it looks like after resting, wobbly like all get out
And here it is, sliced and ready to eat.
Some pics didn't turn out that good, sorry about that, but it got real dark. Anyhow, the flavor combination is a bit odd, but I gotta say it turned out real good! My wife blind tested and gave me two thumbs up also. So I guess this one is gonna be done again. I can highly recommend it.
Whadda y'all think? Merry X-mas, pit masters, Hank is out!!
Anywho, as some of you may have seen in another post I got my hands on some Iberico Pork Belly. It is very rich, and with intense marbling. And I promised I was gonna do a real Christmas version of it, so here goes.
How about smoked pork belly, with a gingerbread rub and spritzed with glögg (mulled wine)? Christmassy enough for ya? I sure think so! Ok, here goes.
Ingredients
1 kg / 2.2 lbs Iberico pork belly
5 gingerbread cookies
1 tsp salt
7 tbsp glögg (get the good stuff)
Serves
4 people
Prep time
10 minutes
Cook time
3- 3.5 hours
Instructions
Dry brine the pork with the salt the day before.
- Now crush the gingerbread cookies with your hand or in a mortar to a fine dust.
- Apply evenly all over the pork.
- Fire up your grill/smoker, have it running at 130° C / 265° F and use some wood chunks for smoke flavor. I use oak or cherry.
- Smoke the pork belly for 2 hours.
- Now spritz the belly with the glögg, applying a good amount every 20-30 minutes until done. This builds some serious bark.
- It's done when the inner temp hits 80° C / 175° F. A bit lower than normal pork belly, but it's because this is so fatty.
- Let the meat rest for 20-30 minutes, loosely tented with some aluminum foil.
- Slice and enjoy with your favorite beer.
Check out the insane marbling, part I
Check out the insane marbling, part II
Gingerbread rub applied
Pork belly getting smoked
Here's what it looks like after resting, wobbly like all get out
And here it is, sliced and ready to eat.
Some pics didn't turn out that good, sorry about that, but it got real dark. Anyhow, the flavor combination is a bit odd, but I gotta say it turned out real good! My wife blind tested and gave me two thumbs up also. So I guess this one is gonna be done again. I can highly recommend it.
Whadda y'all think? Merry X-mas, pit masters, Hank is out!!
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