My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
I've got some nice pork bellies in the freezer and I've braised, smoked, grilled, what have you, lots of them in the past but I thought I'd ask the collective for your favourite recipes for pork belly. Note that I'm not looking to make bacon this time around.
Without doubt - Pork Belly Burnt Ends. There are lots of recipes out there, but my personal favorite is by Malcolm Reed. I'm sure Troutman , the other Moderators as well as others have at least 2 or 3(hundred) that will come out fantastic. Good luck and good cooking. Don't forget to post pics and recipes as I like learning from others
The OmegaDog
I bought a 9 pound pork belly on July 1st, with the original intent being to cure it for bacon. I ended up on a whim making pork belly burnt ends from the entire piece, and they were a huge hit at my July 4th cookout. I'm definitely doing that again. I didn't really follow a recipe, just used rubs and BBQ sauces I already had - smoked for 3 hours, braised for 90 minutes, uncovered for 30 or so to caramelize.
Hi Everyone, have you ever been to a restaurant, eaten a meal or a particular dish and then tried to replicate it at home? Me too and often! Although it
Whilst all crispy roast pork bellies are created crispy and crunchy, I do prefer the Chinese-style roast pork belly method. It has not only a crunch but a brittle texture as well that is easy to the bite. Siu yuk, as it is more fondly known, has been a Southern China delicacy for ages. Unlike the western style that scores the skin, the Chinese crispy roast pork belly requires you to labourously prick the skin until the skin is completely punctured with holes.
I love pork belly and smoke them no less than twice a week. It also helps I found a butcher that sells them at a very reasonable price.
After doing a batch of wings using the vortex I had 2 bellies brining in the fridge that I used for a test cook using the vortex and they turned out great.
Cut the belly into about 2" thick rashers covered them all round in MMD and cooked them at around 350 / 370 for 2 or so hours until they were probe tender. They were super good. I like to leave a fair amount of fat on my bellies when removing the rind.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Ok, having worked with gochujang to make Korean BBQ as well as Korean style fried chicken, it is one of my favorite asian flavors, so I modified your search to add gochujang to it, and came up with this recipe, which looks like one I want to try:
This recipe was in the lineup for the winning team at the 2017 EGGtoberfest held this past October. I am proud to be a member of the team that won the people's choice award: Team EGGcellent Eats. The team features an all-star lineup of some of the best Big Green Egg chefs on social media. This is my recipe that was featured during the
Same basic process, but I think the glaze/sauce will be awesome.
Grills/Smokers
Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
Weber Jumbo Joe
Weber 22" Master-Touch Kettle w/rotisserie
Pit Barrel Cooker
Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
Traeger Timberline 850 w/BBQ Hack griddle and Pizza oven attachment
Thermometers
Thermoworks Smoke
Maverick ET-733
Thermapen Mk4, Red
Sous Vide
Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
Anova Precision Cooker Insulated Container
Lipavi C15 container and lid
Lipavi L15 Rack
Accessories
SNS
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
BBQ Dragon Grill Table for 22" Weber Kettle
Fire Butler (for Weber 22")
Grill Grates for Jumbo Joe and Blaze grill
Hovergrill
About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
Former Computer Tech/Admin
Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
One of my favorites is a marinade in the Japanese way. Use a good Japanese marinade sauce for a day and then smoke with cherry wood. Teriyaki sauce is fine but there are a lot of other sauces out there that are better. Most will include fresh ginger, garlic, Hoisin, soy, salt, pepper, maybe fish sauce, and some other ingredients. I quit making my own and use a mix of teriyaki, soy and hoisin with a touch of fish sauce.
Hey...follow-up. I have a brisket going on smoker tomorrow morning and a 2-3# pork belly in the fridge. Can I just salt it, Mephis Dust it and smoke it a couple of hours then crisp it up in strips or cubes? Looking for the easy button to make something tasty on the bottom rack of my BGE while my brisket smokes
Thanks Spinaker! I decided to just wing it. I cut 1-2" strips and they are in the fridge covered in salt and Memphis Dust. Planning to throw them on around 2:30 to smoke 2+ hours then chop and crisp em....
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