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.
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Pork belly - cooking suggestions
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Club Member
- Mar 2017
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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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Cube size? Like ½-¾" size or bigger or what? How long to smoke?
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DogFaced PonySoldier , 3/4 is about right. Smoke just about 45-60 minutes to get the smoke on then add the glaze.
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