Pork Belly Rookie. Help.

[rbeatse]

First attempt at a pork belly (skin off). Any suggestions or good techniques?

[edible hen]

If you're making bacon, this should help:

http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html

[scottranda]

Bacon or bulgogi. Both awesome.

[rbeatse]

No bacon. Just want to slow cook and pull the meat.

[smokinfatties]

I have never tried pulling belly- one idea is to smoke until probe tender then slice off bits to make sliders. I usually smoke with an all purpose rub and then wrap in foil with brown sugar and agave. it turns out great!

[scottranda]

Dry brine for a day or two. Add your favorite rub. Low and slow until internal temp is about 200 (or probe tender). It will pull.

[Shane Rakow]

Belly pulls, but better off being bacon. You could also cut belly into 1/8" thick slices, then flour and fry them in a small amount of oil in a skillet. When you think they are done, cook em some more. Place slices on on paper towel and season with salt. If you like cracklin's, you will love this. Non-cured pork belly is what we had in place of bacon when I was growing up. Welcome to the Pit, Rbeatse!

[BriggsBBQ]

My wife's Uncle does belly a lot. I think he leaves the skin or but not sure. Always looks amazing. He does it like pork shoulder just low and slow. With the fat content I do not think you can go wrong. If you can might try to save that fat for some gravy or just pain goodness

[ecowper]

I wouldn't even pull it, personally. One of my favorite appetizers is pork belly, which I've always had served as a small rectangle :-)

[EdF]

Char Siu is my favorite belly treatment other then bacon. Used to have a trad recipe that was unbelievable, but this one looks promising: http://www.seriouseats.com/recipes/2...ork-belly.html

Google "char siu buns" for the perfect thing to put the cooked bits of belly in!

Have fun!

[BBQbot]

If you do end up pulling the pork belly, make sure it's a well marbled pork belly before taking it up to 200. Some pork belly has thick fat followed by thick strips of lean meat. If it's too lean, it will dry out at 200 and you'll only have good meat around the fat. You're better off going the bacon route if it's too lean, or I've had success with leaner pork belly going low and slow until right when it breaks out of the stall, around 175, then pull it out and slice it.

[fuzzydaddy]

rbeatse Welcome! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. Thanks!