It looks like I’m a little late with last week’s post or
early with this week’s, take your pick.
I had technical issues with the Tri-Tip Steak sandwich I was working on,
but that’s okay, I think today’s post
will more than make up for last weeks stumble. If you’ve already cheated and looked at the
pic below that is a smoked pork belly.
Not a butt or brisket, but a belly, the tender delectable part of the
pig that bacon comes from. And let me tell
you from one meat eater to another, it was gooooood!!
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| Smoked Pork Belly |
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| What else would I season it with?? |
This was the first pork belly I’d ever cooked, so I wanted
to keep it simple. I started of by seasoning the belly with a good coating of
my bbq and let it marinate over night. The
belly weighed a little over 6lbs and I guess-timated it was going to take about
4-6 hours to cook. I filled up the Big
Green Egg with mesquite charcoal, inserted the plate setter and fired it up to
the 250º-275º range. I did place a drip pan on the plate setter and grate to
catch the drippings, don’t want waste that tasty fat. I placed the belly fatty side down, shut the
lid and just left it alone. After about
4 hours it was essentially done, the internal temperature of the thickest part
was 180º. I coated the top with a mix of
BBQ Rub and brown sugar, closed the vents down a little bit and waited for the
wifey to get home from work so we could share in this pork-sperience together.
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| Smoked Pork Belly on the Big Green Egg |
I pulled the belly of the smoker and let it rest in a
covered pan for about 10-15 minutes.
Remember kids; always let your meat rest before slicing. I sliced of a good thick meaty piece for the
moment of truth. Wow, it was
spectacular. It tasted like super rich
and flavorful smoked pork, maybe a little hint of a bacon flavor but not much. The meat is absolutely delicious but it is
very rich and a little goes a long way.
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| Serving Suggestion: Pork Belly Sandwich |
The best part of this blog post, there’s a sequel! That was only half of the belly. The other half is curing in my fridge. So stay tuned, if I’m not too busy getting ready
for the Fiery Foods & BBQ Show next week I’ll be posting Making Bacon!
Kirk, That looks awesome. After seeing your pictures, I may have to try giving pork belly a run.
ReplyDeleteIt worth a try, i promise you won't be disappointed.
ReplyDeleteOMG!! looks fantastic.. I have seen them cooking Pork belly on the food shows.. where do you buy it locally.. will have to get some of your spices and try it!!
ReplyDelete