This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.
...look what my local bbq store just got in! Iberico Pork Belly! I've been digging on various Iberico pork cuts, but have yet to try the pork belly. It's gonna be glorious! What say ye, Troutman ?
Hmm, good points. It’s relatively big, so I’m gonna cut it in two. That means I can experiment! Thanks for giving me ideas, I think I’ll make burnt ends on the one half.
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
Since you are cutting it in half, I vote for half bacon, half burnt ends...
Those are the only two things I've made with pork belly, but I am sure there are lots more things to try... I look to Henrik for inspiring cooks with this glorious piece of pork!
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
That sure don't look like no 8lb to me! I'd'a guessed that was a 2lb'er man. lol
I gotta say, one of my most interesting pork belly experiments I did it 3 ways. Each section got salted, then seasoned differently.
#1 was MMD.
#2 was a homemade kind of Thai chili sauce with some ginger and soy and LOTS of sriracha and some cayenne. Like this marinade really singed your nose and when tried before marinating it was REALLY hot and nice.
#3 was plain ol' salt & pepper.
Interestingly, the MMD version was great.
The Asian chili was ok, had some sweet and VERY LITTLE heat - always seems when I smoke something I've tried to do like this, the heat all but disappears. So weird. Done it several times with ribs trying to come up with a sweet Asian chili BBQ ribs - always turns out NOT spicy.
The S&P was really REALLY good! Like... just letting the flavor of the pork belly shine, it was super savory and yum. I was really surprised, I thought that would be the blandest of them all, but just doing it like Texas brisket style (about that heavy, meaning probably 2:1 pepper to salt) and it rocked! Really allowed the richness of the meat itself to take over and it was SO fatty you needed something sweet to cut it a little bit.
Makes me wanna do it again. It was GOOD.
So there ya go, if you got Iberico pork belly, and you got 8 POUNDS of it, you need to try some plain old smoked with S&P. Period. I was super shocked, but it was really great.
Comment