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I've looked around the site but can't find an answer. I've cooked pork belly a few times and it comes out OK but I don't know if it's cooked properly. I've seen some cooking competitions where a contestant is dinged because the judge wanted to see more of the fat rendered out. What? From what I've seen pork belly is mostly fat. What would be left? I don't trim any fat before smoking. Should I be?
I take mine all the way up too 200 F. It simply melts in your mouth. There is almost nothing better. I love pork belly.
And dont worry about what you hear on cooking shows about judges. They are selling hysteria and often times ridiculous expectations to have something to complain about. Just cook what you and your family/guests love and go with that.
What Spinaker said. I devour pork belly, and have smoked it countless times and ways. How do you cook yours? Let us know if you want feedback or suggestions.
I smoke mine low and slow to approx. 198 - 200 deg. I then cut it in to rib size slices and add a light sauce. Leftovers I fry up in a pan. There always seems to be a lot of fat after cooking so I was curious. I'm always up for feedback and suggestions
Pit Barrel Cooker
Blaze 32" Gasser with Sear Station and Rotisserie
Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
Camp Chef Explorer 60EX with Grill Box and Griddle
Thermoworks Thermapen Mk4
Maverick ET-733 2-Probe Wireless Thermometer
Thermopro TP20 2-Probe Wireless Thermometer
Anova 900W Sous Vide Immersion Circulator
Selection of Grandma's Antique Cast Iron Cookware
Bayou Classic Stainless Steel Oyster/Turkey Cooker
Weber Standard Size Chimney Starter
Foodsaver Vac Sealer
Have had good success with naked 158x24 bath (thank you Potkettleblack ), then finishing on smoker with rub and glaze, similar to Malcolm Reed method. This has
For most meats I probably have a taste preference for live fire/smoke all the way, but not so for pork belly. I cannot cook pork belly any better than the SV+smoke method described in that thread.
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
Malcolm's burnt ends is my go to for pork belly. I have made them in my kettle and my PBC. Easy ingredients, recipe, and cook. They are incredibly good. Would cook them more frequently if my wife would let me ! She keeps saying something about them not being good for me but I miss the details of the conversation because of my loud mmmmmmmming and ahhhhhhhhhing :-)
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I like Malcoms burnt ends but also like to smoke a skin off 3-4 lb slab to IT of 175. Then let it cool and refrigerate it for a few hours or over night. Now slice it 1/2â€+ thick, and grill it hot and fast. Glaze with a 50/50 blend of bbq sauce and orange marmalade.
Last edited by Dadof3Illinois; January 19, 2021, 11:54 AM.
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