This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Pork belly uestion

  • Filter
  • Time
  • Show
Clear All
new posts

    Pork belly uestion

    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 follow the Malcom Reed method and it's always good!


      Don't trim. But the rendering process does cook out some and improves the texture of what's left.

      Of course I sous vide and smoke these so it is the ultra low and slow


      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        How do you sousvide porkbelly?

      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.


      • Huskee
        Huskee commented
        Editing a comment
        110% agree

      • Sweaty Paul
        Sweaty Paul commented
        Editing a comment
        This! πŸ‘†

      • Ahumadora
        Ahumadora commented
        Editing a comment
        115% agree

      I have a Q for sale if yer interested.


        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.


        • Starsky
          Starsky commented
          Editing a comment
          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

        Elton's BBQ

        Try this thread...


        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.


        • Elton's BBQ
          Elton's BBQ commented
          Editing a comment

        One of the keys is to balance the fat with salt and acid. Getting that right helps. As does a quick sear if even only on one side to add some crunch.


        • BourBonQ
          BourBonQ commented
          Editing a comment
          Leaving the skin on helps with this. Done right you can get a nice light crispy pork rind "chicharron" on top.

          Great, now I gotta run out and get some PB...
          Last edited by BourBonQ; January 14, 2021, 08:33 PM.

        Pork Belly Burnt Ends. My goto, short and sweet video, how-to, works great, tastes great: (7) Pork Belly Burnt Ends Video - YouTube


          I’m still a devote of Harry Soo’s Pork Belly Pig Candy....



            Spinaker .....πŸ‘ˆ what he said. Do listen to all that BS.

            you never render all that fat. Fat can get softer when cooked well but that’s it.

            BourBonQ Henrik Polarbear777 if it’s soft and delicious and your family enjoys it..... work from there like they said.

            I cooked about 6 bellies a week. You will not render that fat with the methods we use and how we like to eat it.

            Just do you and nail that.


              Half off on Q’s! TODAY ONLY! ​​​​​​

              They are going fast! Hurry!


              • Huskee
                Huskee commented
                Editing a comment
                I have half-off IQs, daily.

              • FireMan
                FireMan commented
                Editing a comment
                I’ll take a half a loaf!

              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 :-)


                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 1/2”+ 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.


                • DogFaced PonySoldier
                  DogFaced PonySoldier commented
                  Editing a comment
                  Wait, what??? You cook to an IT of 275??? Or did you mean 175???

                • Dadof3Illinois
                  Dadof3Illinois commented
                  Editing a comment
                  DogFaced PonySoldier you mean you don't cook yours to 275 internal....HA!! No, my fat fingers can really get in the way sometimes.....yea i meant 175.

                Depends on what you are going for as an end result...I have done Malcolm's Pork Belly Burnt Ends many times with awesome results.

                Several times I have smoked belly the same as I would a pork butt and I ended up with the best pulled pork I have ever eaten.



                No announcement yet.
                Rubs Promo


                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                kamado grill
                Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                Click here for our article on this exciting cooker

                Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                Click here to see our list of Gold Medal Gifts

                Our Favorite Backyard Smoker

                The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                Click here for our review of this superb smoker

                Blackstone Rangetop Combo: Griddle And Deep Fryer In One

                The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                Click here to read our detailed review and to order

                The Cool Kettle With The Hinged Hood We Always Wanted

                Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                Click here for more about what makes this grill special

                Grilla Pellet Smoker proves good things come in small packages

                We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                Click here for our review on this unique smoker

                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                Click here to read our detailed review