Smoked Pork Belly

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h2so4ca

Meat Mopper
Original poster
Dec 15, 2013
174
127
Seattle WA




So one of my favorite things to do when I'm getting ready to make Bacon is to pull out a 

large hunk of belly and just smoke it up for smoked pork belly. 

I started out with about a 3 lb piece that came from the 20 lbs of pork belly I was getting ready 

to cure for bacon. I took that small piece and smoked it over hickory wood for about 4 hours in my 

Lang smoker at 225 deg.

Afterwards I served some of it up over rice with a little sweet chili sauce and soy and a bit of hot mustard on the side. 
 
I just did this two weeks ago for my first time. I was always too greedy with my sow belly to try it before.  If ya ain't had it, well its like trying to explain that smoke taste to a girl without taste buds (or would that be budettes?).

This is totally awesome, and totally rich. I like the rice idea, I used sweet taters to cut that over abundance of liquid nectar. I can see where rice would have been a better choice.

Beautiful piece of belly too btw.
 
I always get my pork belly from the butcher. But if you have an asian market near you they will have them. 
 
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