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Pork belly - cooking suggestions

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    Pork belly - cooking suggestions

    I purchased some sliced pork belly with the intention to fry it up as fresh side. This is sliced thick, 1/4" to 3/8" or so and it didn't really crisp up like I had hoped when frying like bacon. I'm looking for cooking ideas or suggestions to use this in a recipe if anyone has some thoughts.

    #2
    I had purchased some from Costco a few months ago as an experiment. I sprinkled some rub and placed it into the smoker for about 2 hours at about 180 degrees. Pulled and refrigerated overnight. Fried it up the next day, nice and crispy.

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      #3
      Cut it into cubes and add some rub. Smoke at 300-325. Add brown sugar or a sweeter BBQ sauce as a glaze for another 20-30 minutes.

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      • DogFaced PonySoldier
        DogFaced PonySoldier commented
        Editing a comment
        Cube size? Like ½-¾" size or bigger or what? How long to smoke?

      • kmhfive
        kmhfive commented
        Editing a comment
        DogFaced PonySoldier , 3/4 is about right. Smoke just about 45-60 minutes to get the smoke on then add the glaze.

      #4
      What kmhfive said!

      Comment


        #5
        Grilled pork belly with potatoes and parsley sauce (with apologies to Danish stegt flaesk med persillesovs).

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          #6
          Was going to say pork belly burnt ends but it's sliced not cubed. Wrap something up in it. A nice pork tenderloin maybe? A nice fatty?

          Comment


          • HorseDoctor
            HorseDoctor commented
            Editing a comment
            Sounds like they are thick enough slices that it should still work. Maybe "burnt edges"....

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