Pork belly 2 ways

[jacmac422]

I finally got to try pork belly this weekend and it was a lot of fun. I picked up a large slab from Costco and split it in half. On both I cross hatched the fat and on one I did my standard rib rub. On the second I rubbed in brown sugar and marinaded in Yoshida's for 2 days. I put them both on the smoker at 240 until they hit 165 and then foiled. the one with the rib rub I pulled at 185 and sliced half like 1/2" thick bacon and the other half I cubed and did burnt ends. I threw the bacon like slabs on my charcoal grill with some sauce for a few minutes and they were good but the burnt ends were fantastic. The second one I left on the smoker until 203. Once I pulled it I scrape the fat cap off and then shredded, it was by far the easiest pork I have ever shredded. came apart like butter. I will be doing pork belly Asian style bowls later in the week.

[Jerod Broussard]

I need to do some belly one day.

[Henrik]

Yes, you do. It is fantastic :-)

[EdF]

Henrik is right. You'll love it!

[Henrik]

Nice! I just love pork belly, smoke it whenever I can. It is so rich and just loaded with flavor!

I usually pull mine before 203, as I love cutting thick slices. But either way, it's a killer.

[sblair1255]

Is there a reason you should not trim the fat cap down before cooking? I have not tried one yet.

[jacmac422]

I left it on for moisture, also I find it much easier to scrape off once cooked than trying to slice it off raw.

[EdF]

Pretty much my attitude too. Very easy to slice off while warm.

[Henrik]

For me, the important thing is to trim off the skin. I leave the fat on. The skin doesn't come out good when smoked for many hours.

[kmhfive]

Sounds delicious.

[SoCalTim]

** Here's a tip, for the lowest priced Pork Belly, pay a visit to your local Vietnamese Market. Much cheaper than Costco.

[Spinaker]

oooooh thats a great tip! I will have to check that out. Thanks brother!

[Henrik]

Yes, of course! Great suggestion!