This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Porcine Pleasures - Christmas version pork belly a la Hank

  • Filter
  • Time
  • Show
Clear All
new posts

    Porcine Pleasures - Christmas version pork belly a la Hank

    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.

    1 kg / 2.2 lbs Iberico pork belly
    5 gingerbread cookies
    1 tsp salt
    7 tbsp glögg (get the good stuff)

    4 people

    Prep time
    10 minutes

    Cook time
    3- 3.5 hours


    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

    Click image for larger version  Name:	iberico-pork-belly-1.jpg Views:	0 Size:	980.2 KB ID:	960641

    Check out the insane marbling, part II

    Click image for larger version  Name:	iberico-pork-belly-2.jpg Views:	0 Size:	405.1 KB ID:	960636

    Gingerbread rub applied

    Click image for larger version  Name:	iberico-pork-belly-3.jpg Views:	0 Size:	411.4 KB ID:	960638

    Pork belly getting smoked

    Click image for larger version  Name:	iberico-pork-belly-4.jpg Views:	0 Size:	345.2 KB ID:	960640

    Here's what it looks like after resting, wobbly like all get out

    Click image for larger version  Name:	iberico-pork-belly-5.jpg Views:	0 Size:	257.2 KB ID:	960639

    And here it is, sliced and ready to eat.

    Click image for larger version  Name:	iberico-pork-belly-6.jpg Views:	0 Size:	266.8 KB ID:	960637

    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!!
    Last edited by Mr. Bones; December 22, 2020, 11:38 AM.

    As always Henrik looks like you knocked it out of the park. I would eat that to the point of being sick and then do it all over again.


    • Henrik
      Henrik commented
      Editing a comment
      Thank you! There _was_ a lot of fat on it, so I only had a few slices. But I think spreading it out over time (putting a cold slice on a slice of rye and a beer every now and then) is a Good Thing™ :-)

    Nuthin offensive, Brother, but yer missin an “s”in Pleasure...

    That pork belly both looks an sounds insanely good!!!


    • Henrik
      Henrik commented
      Editing a comment
      Thanks Bones! Oddly enough I can't seem to edit the title. Huskee or Spinaker - isn't that possible?

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      I fixed it, Hank... Henrik
      Last edited by Mr. Bones; December 22, 2020, 11:41 AM.

    • Henrik
      Henrik commented
      Editing a comment
      You da man!

    I thought you were gonna have something good. I looked at the title and scrolled down to see the photos and was salivating all over my iPad as to how good this all was and then I went back to read what you all wrote. “Serves 4 people” 😂😂😂 ain’t no way 3 other other people are getting anywhere near that!!!! 😡😡 that’s mine, all mine!!! BAH HUMBUG!!!
    Very impressive!!!


    • Polarbear777
      Polarbear777 commented
      Editing a comment
      agreed. fix the recipe. serves one.

    • Henrik
      Henrik commented
      Editing a comment
      Ha ha ha! Well, I've never seen my dog pay such close attention, let me tell you that! It went down rather well, but due to it being so rich I don't eat as much as I normally would.

    Mighty fine!


      That is amazing! Nicely done


        I my have to reserve a few gingerbread men. Thanks!


          Another great job. Ya got me Hankering fer some of that.


          • Henrik
            Henrik commented
            Editing a comment
            Lol, thanks!

          As some of you may have figured out already from the first pic - I cut off a few slices yesterday and fried up as bacon. Yes I know it wasn't smoked or cured, but still had an amazing flavor. I call it quality control


            That belly looks sublime. Good job as always.

            My addiction to Pork Belly is always in the hunt for something different. I'm going to get me a pkt of top quality ginger biscuits tomorrow and I have redirected one of my what would have been bacon slabs to this worthy cause. Don't have any glogg but will improvise somehow.


            • Henrik
              Henrik commented
              Editing a comment
              Apple juice will do just fine too.

            Looks great. Wondering if Risengryn Grod or something similar is part of the Christmas meal in Sweden.


            • Henrik
              Henrik commented
              Editing a comment
              It is! I'm gonna make it tomorrow or the 24th!

            Another really interesting offer Hankster. You really are pulling out all the old Swedish grandma recipes for our Christmas enjoyment !! Who'd of thought of gingerbread with bacon....


            • Henrik
              Henrik commented
              Editing a comment
              I took a wild chance with this one, but sometimes one gets lucky!

            That looks great! The first picture showing the marbling - you should frame that and hang it on the wall it looks so good.


              Looks Awesome!!



              No announcement yet.
              Rubs Promo


              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

              kamado grill
              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

              Click here for our article on this exciting cooker

              Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

              Click here to see our list of Gold Medal Gifts

              Our Favorite Backyard Smoker

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
              Click here for our review of this superb smoker

              Blackstone Rangetop Combo: Griddle And Deep Fryer In One

              The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

              Click here to read our detailed review and to order

              The Cool Kettle With The Hinged Hood We Always Wanted

              Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

              Click here for more about what makes this grill special

              Grilla Pellet Smoker proves good things come in small packages

              We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
              Click here for our review on this unique smoker

              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

              Click here to read our detailed review