Smoked pork belly: How do you do it & how do you serve it?

[jjdbike]

I am due for a wood fire cook this weekend. We've also invited some neighbors over. It's been a long time since I've done a pork belly. I believe I've only ever done one. That one I long slow smoked, cubbed, added liquid & braised to make moist and render more fat, sauced, and back on the smoker to firm up bark and caramelize the sauce... i.e. pork belly burnt ends. The details are fuzzy. I do remember them being rich and very tasty. Kind of too rich to make a meal out of. It did not have the skin attached.

I spoke with a colleague that did one skin on. He "crackled" the skin first, then smoked it. The glazed it. It's hard for me to picture that outcome.

My request is, how do you smoke pork belly and how do you serve it? Looking for ideas for this coming weekend for guests. I am open to doing two different meats, e.g. poke belly and ribs, or beef, or even a double smoked, glazed ham... which my wife has been bugging me to do.

Thoughts, suggestions, techniques... all appreciated.

Thanks in advance!
JD

[Spinaker]

I smoke it all the time, it is great stuff.

I like to use a sweeter rub. I will score the fat side of the belly. I have never cooked one with the skin, but if you get one that had the skin on, remove it, save it and make cracklins. I throw it on the smoker at 275 F. Pull it off the smoker when it hits about 185 F. Anything after that and it tends to fall apart into a real mess. Make sure you are carful to probe the meat and not the fat when you are testing for internal temp. You can feel it with your thermapen.

I slice it thin and then spread a little bit of rub on it afterwards. Sometimes, I will even hit the slices with some direct flame on the grill.

Pork Belly might be my favorite thing to make.

[jjdbike]

Thanks Spinaker !

[captainlee]

Check out some of Malcolm Reeds videos, also methods here in the library. Those will be a great guide.

[jjdbike]

Thanks captainlee! Yup, watched the Malcolm Reed, Meat Church, and Heath Riles vids.

[BKYDBBQ]

I am going to echo, Malcolm, Heath and Meat Church for ideas.

[jjdbike]

Thank you friends!

I've landed on one of two methods, or perhaps both.

Skinless belly slabs smoked like a TX brisket, and slice.

Skinless cubed, seasoned, smoked, sauced, caramelize for burnt ends.

I also like the idea of using them for tacos.

Thanks again & best regards!
JD

[Spinaker]

Yeah in tacos is awesome. Or in some Pho as well. I will cube it up and braise it in an asian browning sauce after smoking.

[Sweaty Paul]

I love the pork belly burnt ends. They are huge hit. I take them to a tailgate annually and I take nothing home despite other foods and snacks being available. Gives me the warm-fuzzys.

[SheilaAnn]

jjdbike funny…. While using thermoworks today…. There was a link to Pork Belly Pastrami!

[ecowper]

I do burnt ends ..... normally either in a Korean or a Vietnamese flavor profile. And then I turn them into rice bowls with quick pickled veggies ..... and now I am thinking I'm going to have to do that soon

[SheilaAnn]

Or add to a banh mi! Recipe on free side, IIRC

[ecowper]

SheilaAnn there is a recipe for that on the free side. When I do Vietnamese style pork belly burnt ends, I use that recipe, just skip the sandwich phase :-)

[BKYDBBQ]

One of my favorite ways is to smoke a belly is similar to pork butt...cook it to 200ish degrees and then pull it like a pork butt...

If you have ever tried the bacon or spaghetti (I have heard it called both) from a pork butt, it is the meat that is right under the fat cap and basically cooks in the fat the entire time. It is super silky and tasty. Cooking a pork belly this way gives the same result.

I have made Pork Belly Burnt Ends numerous times as well, it just depends on whether you want it to be more of an appetizer or the main dish.

[Spinaker]

I love burnt ends, but they are such a mess to make. LOL.