Pork belly questions

The biggest thing with pork belly is rendering out the fat. We cook it a lot here, no curing yet.....

We season with a simple SPOG, chili powder and raw sugar. Smoke for 4hrs at 235. Place in a pan with diced onions (a lot), ketchup and Jack Daniels. Braise till tender. Cut into cubes (1.5" x 1.5"), we trim the bottom a little so it will stand, sprinkle with a little sugar and brule it with a torch. With the pan drippings we will cool it slightly to skim the fat and then we add a little BBQ sauce and tomato paste to the onion mixture to make a sauce. We serve it on a sweet corn pudding...

One thing I have done is cooked it like a pork but and made pulled pork belly. When competition cooks do whole hog, they will put pieces of pulled belly on the plate for an additional snack, though they are not judged on them. When I did them, we made pulled pork belly sliders and it was fantastic.

It may not be for everyone because it is rich in flavor and texture is a bit string, but it is tasty.

I have used the trimmings from bacon, to make char sui.... Chinese BBQ pork... the belly has awesome flavor and texture...

justpassingthru has a very good char sui sauce recipe on the forum...