Feels like X-mas came early...

[Henrik]

...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 ?

This hunk is about 8 lbs. Will report back.

[grantgallagher]

No words.

[bbqLuv]

Pork Belly Burnt Ends? Bacon?
A cliff hanger? Looking forward to your cook.

[Jfrosty27]

I’m jealous.

[HouseHomey]

In half would be perfect for MH bacon recipe at 4lbs.

Oh, this is gonna be good.

[jfmorris]

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!

[ecowper]

Let’s see, that bacon should be ready in about 8 days .... booking a flight to Stockholm for Dec 27

[Texas Larry]

Butterfly half for porchetta!

[Henrik]

Hmm, this Pit is amazing. Thank you all for your input! I've decided to do two dishes:

1. Porchetta
2. Pork belly X-mas style (Hello sugar coating, hello cinnamon!)

Stay tuned.

[Redwng]

Decisions....so many possibilities and they all will be great.

[surfdog]

8 lbs... So not enough for two then.

[holehogg]

Sure did.
I love pork belly (picked up 22Kg today) but I doubt I'll ever get the pleasure of savouring Iberico these parts.
Enjoy.

[tRidiot]

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.

[Sweaty Paul]

Envious