The BF recently saw on Triple D, the Pork Belly Reuben served by Bunk's Sandwiches in OR, and then saw it on United States of America Bacon. So he figured I could make it!!!!
He picked up some pork belly at the Asian Market (they don't have half or even whole slabs, it's already sliced into 2-3" pieces) and hoped it would work.
I wasn't planning on posting this so no pics of the process, except the finished product.
I mixed up Pops Brine (thank you! http://www.smokingmeatforums.com/a/pops-wet-curing-brine) and added Pickling Spices to it and added the belly. Into the fridge for 10 days.
Took it out yesterday, rinsed, soaked and patted dry. I ground 1 Tbsp Pickling Spice, 1 tsp Crushed Red Pepper Flakes, 1 tsp Thyme, 1 tsp garlic pwd, 1 tsp fennel seeds and 1 Tbsp turbinado sugar and applied this to the belly. Let it air dry for about 1 1/2 hrs.
I put it in a cast iron pan and into a 500* oven for 30 minutes, then reduced the oven temperature to 200* and let it roast for another
2 1/2 - 3 hours. I should have only roasted about 2 hours as these really browned up alot.
Let it cool and we tried it. I was pleasantly surprised at the flavor, it did taste like Corned Beef! BF couldn't stay out of it and now has all kinds of ideas for it's uses besides Pork Belly Reubens. I haven't made the Reubens yet and I'll probably have to make some more Corned Pork Belly before I get to make the sammies...
Finished
Thanks for looking!
He picked up some pork belly at the Asian Market (they don't have half or even whole slabs, it's already sliced into 2-3" pieces) and hoped it would work.
I wasn't planning on posting this so no pics of the process, except the finished product.
I mixed up Pops Brine (thank you! http://www.smokingmeatforums.com/a/pops-wet-curing-brine) and added Pickling Spices to it and added the belly. Into the fridge for 10 days.
Took it out yesterday, rinsed, soaked and patted dry. I ground 1 Tbsp Pickling Spice, 1 tsp Crushed Red Pepper Flakes, 1 tsp Thyme, 1 tsp garlic pwd, 1 tsp fennel seeds and 1 Tbsp turbinado sugar and applied this to the belly. Let it air dry for about 1 1/2 hrs.
I put it in a cast iron pan and into a 500* oven for 30 minutes, then reduced the oven temperature to 200* and let it roast for another
2 1/2 - 3 hours. I should have only roasted about 2 hours as these really browned up alot.
Let it cool and we tried it. I was pleasantly surprised at the flavor, it did taste like Corned Beef! BF couldn't stay out of it and now has all kinds of ideas for it's uses besides Pork Belly Reubens. I haven't made the Reubens yet and I'll probably have to make some more Corned Pork Belly before I get to make the sammies...
Finished
Thanks for looking!
