Cracklin’ Pork Belly?

[FishTalesNC]

I know, I love Evernote, I upgraded to the paid version and have zero complaints. Great app!

[FishTalesNC]

Dang, that looks really awesome. Digging the veggies cooking in the juices. Thank you for the recipe! 👍🏻

[EdF]

It is very good. Just use your outdoor cooker as an alternative to the oven, and put in a light smoke. Awesome stuff.

I used to have a recipe that perfected this, but I didn't capture it and the guy went offline. Just like what happened with the best Pho recipe I ever tried. All before I had Evernote.

[johnec00]

It's a matter of personal preference, but I love the hard cracklin skin on pork belly. Our method is to score the skin side then apply rub all over (MMD or similar). Lay skin side up on a bed of veggies and beer and cook indirect to a temperature in the 190º range. Then place over direct coals skin side down for a few minutes. Result is most of fat rendered, tender pork meat, and crispy skin! Pics . . . .

[FishTalesNC]

Oh man, now we’re talking... this will have to happen at some point, thanks EdF !!

[FishTalesNC]

That is awesome, allsid !! Looks delicious, thanks for sharing!

[EdF]

Here's an authoritative recipe from the culture that loves cracklin'. Go for the Siew Yuk.

https://www.evernote.com/l/AKIyp4WPv91IqZQ3yoDRkjfqai3psKfDP2c

[allsid]

@FishTalesNC I was lucky enough to visit Hoodoo Brown in March and we had the cracklin' pork belly. I had been Instagram friends with them for some time so I sent a message and had a chance to hang with one of the owners for a while my parents tried to understand what exactly barbecue was.

He explained to me exactly how they make the pork belly and I wish I had taken detailed notes. Your assessment from the show is very close. He did say that they do a braise at some point of the meat, not the skin. I wish I could remember the liquid. I am guessing a local beer. I also believe the PB gets a flash fry at the end to really crisp it up.

[Troutman]

Like Henrik says just slap a piece on and let it roll. You need to up your heat at the end to get it crisp. You want to make sure that skin remains dry and supple, I too like to rub it with salt. Try it, it’s really fairly straight forward.

[FishTalesNC]

Ah ok, thx Henrik . Not much experience with pork belly yet, but making bacon tomorrow and lighting the fire now for some burnt ends!

[Henrik]

I get that skin when smoking a pork belly. I haven’t done it with salt on the skin. Either way, the skin is really hard, i.e. cracklin. Too hard for my taste buds, but give it a go and see if you like it. There’s no real recipe, just smoke a pork belly with the skin on. I bet the salt adds flavor.

[FishTalesNC]

I was watching Smokelandia the other night, and they stopped at Hoodoo Brown BBQ for something they call "cracklin’ pork belly". As I recall they start with a skin-on pork belly and heavily salt the skin side (no other rub). Then it went into the smoker for 4-5 hours, and then into the oven. Don’t recall other specifics if they provided any. But I recall the end result - a really crunchy cracklin’ crust on top of the cooked pork belly. He described it as a sandwich with ham and bacon under the cracklin’. Has anyone ever done this successfully? Looked really interesting and different, curious if anyone has a recipe they could share.