Hi, doing my first belly (uncured). When I checked for recommended internal temp, there seem to be two camps: 160-165 and 195-200. What gives? I'm aiming for 200, but now I'm worried. Thanks!
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At 160-165, the pork belly is well done. And you can cut into slices and serve, or fry, or whatever you want. At 195-200 the fat renders and it gets a lot more tender. -
Pork belly is one of my favorites. I always bring it up to 200-ish. It is sometimes done earlier, at 190 or 195. I check for probe tenderness when getting close to done. If it is probe tender at, say, 195, then I pull it.
if your plan is to just slice and eat (not cook further in the frying pan), then take it to around 200.
PS probe tender: wiggle the temp probe. When it feels like butter, it's done. DSComment
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I'd take it to 200 if you are planning on just serving it. If you are going to smoke it and then do other things with it, take it to 160-165.Comment
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Anywhere between 160-190, personal pref. Lately I've been cubing it and taking it to about 160 at 225 or so, and then I crisp them on a hot gas grill for banh mi sammies. Here's another idea http://amazingribs.com/recipes/porkn...ork_belly.htmlComment
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BWB Welcome! When you get a minute we'd love to get an intro from you over in the Introduce Yourself channel.Comment
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