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Thread: Pork Belly

  1. #1
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default Pork Belly

    I had my eye on a recipe for pork belly that I wanted to try to for a while and finally got around to it.

    Picked up a whole belly with the ribs still attached



    First order of business was to separate the ribs from the rest of the belly meat.........looks like I was going to have some spares to eat as well.





    Cut the belly in half put one in the freezer for future projects and put the other in a marinade of water, evoo, lemon juice, apple cider vinegar, garlic, rosemary, thyme, kosher salt, and pepper. Left it in the marinade over night.

    Took it out of the marinade and decided to cut it in half to make it easier to handle later in the process. Put each piece in a pan and poured in the marinade as well as butter and a cup of water.




    Cooked at 275 for 5 1/2 hours with apple wood for the smoke. Removed and let it rest covered in the pans 2 more hours. Removed an hit it with a glaze of bourbon, brown sugar, parsley, and apple cider vinegar.



    Put the pieces back on the cooker at 375 for about another 20 minutes total, brought it in and let it rest for 10 or so as I got the sides finished up.




    Forgot to take a sliced pic, but really didn't miss much, they kind of wanted to come apart and get messy during the slicing anyhow.

    I was surprised at the flavor........guess I expected more of a bacon type flavor even though there was no cure. Tasted more like a pork roast. The texture was nice, fat was everywhere without feeling really greasy/fatty, but will have to tweak it to my tastes a little more if I bother with it again. Wasn't really worth the time committment/hassle as it was IMO.

    Oh......and I cooked the ribs as well. They were kind of ugly (blame the butcher) and just done as an afterthought to the pork cooking, but they sure tasted good.

    FBJ

  2. #2
    Join Date
    Feb 2010
    Location
    Eugene OR
    Posts
    48

    Default

    that some killer grub got an pic of it sliced?
    How much per# was that?
    1 custom flame job UDS
    3 Weber Genesis 3 burner gassers
    2 weber 18.5 kettles
    1 Big Chief Smoker

  3. #3
    SmokyOkie Guest

    Default

    That wasw certainly interesting.

    When I was in Argentina last time, they served us thin strips ( maybe 3/8") of grilled pork belly. It was cooked on a parilla and over direct but fairly low temps. The way they did it left it crispy yet juicy and no at all greasy.

    I have been wanting to try to re create it ever since, but never got to it, and mostly because one doesn't find much pork belly around here.

  4. #4
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Quote Originally Posted by SmokyOkie View Post
    one doesn't find much pork belly around here.
    Tim,

    Check RD.......it certainly isnt on every corner around here, but RD seemed to have a bunch of it if you are interested in playing around with it.
    FBJ

  5. #5
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Looks great.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  6. #6
    SmokyOkie Guest

    Default

    Quote Originally Posted by Fatback Joe View Post
    Tim,

    Check RD.......it certainly isnt on every corner around here, but RD seemed to have a bunch of it if you are interested in playing around with it.
    Wish we had one.

    I see it from time to time at the Asian markets here in town, but I just haven't done it. Thanx for the suggestion Joe.

    Yeah, what it looked like was like the piece on top ion your third pic, sliced about 3/8" thick, skinned and the excess fat one the one end removed, then grilled. It was great.

  7. #7
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Nice project Joe. It looks good and I bet they both had good flavor too. What are you going to do with the rest of the belly? Gonna make bacon?

    Thanks for sharing it with us buster.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  8. #8
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Quote Originally Posted by PigCicles View Post
    What are you going to do with the rest of the belly?
    Haven't really given it much thought.
    FBJ

  9. #9
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Based on the amount of fat at one sitting, I'd never think to prepare belly any other way than bacon.
    Sounds interesting though. Did you serve it with a side of Lipitor?
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  10. #10
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Quote Originally Posted by SmokyOkie View Post
    That wasw certainly interesting.

    When I was in Argentina last time, they served us thin strips ( maybe 3/8") of grilled pork belly. It was cooked on a parilla and over direct but fairly low temps. The way they did it left it crispy yet juicy and no at all greasy.

    I have been wanting to try to re create it ever since, but never got to it, and mostly because one doesn't find much pork belly around here.
    Ya get what ya ask for.
    Check with Paradise Meats, we might pick some up while there over Easter. I'd do some.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

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