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sfprankster's (mis)adventure on a Day Late and a Dollar Short Father's Day Smoke

post #1 of 9
Thread Starter 

Having had to work all Father's Day weekend, I finally get the chance to smoke some more pork bellies today. :yahoo:

 

 

Since my local butcher likes samples of my smoked meats(and chocolates :rolleyes: ), he has sales that are directly influenced by my meat selection suggestions for items I want to try in my WSM. 241.png One of my favorite meats is pork belly. They are fairly quick to smoke. Generally I can have pork bellies done in a couple of hours max and they are one of the moistest, succulent and tender pieces of pork you will ever try.

 

 

 

Today's smoke is using two variations of marinades(top-maple bourbon, bottom-char siu) that I enjoy. I used hickory for today's smoke, more so because I also have a mini rack of beef short ribs in my WSM smoking at the same time. :drool Both pork bellies were placed on the lower rack at 225 for the duration of the smoke. Everything was finished at just over the 2 hour mark, not including the initial fire start up.

 

  

 

 

 

 

Maple bourbon pork belly

 

The first, a maple bourbon pork belly that has been relaxing in the maple boubon marinade since Friday. Just over a 72 hour bath to allow the pork belly to absorb the sweet, smoky and spicy marinade. Smoked at 225 for just under 2 hours and pulled at 150, then allowed to rest.

 

  

 

After a 40 minute rest and the beginning of a reverse sear being applied.

 

700

 

Chef's treat ... :cool:

 

 

 

 

 

 

Char siu pork belly

 

The second, a char siu pork belly, I have made previously using pork butt. This time, I let the pork belly have a relaxing overnight bath in the char siu marinade. Smoked at 225 for just under 2 hours and pulled at 150, then allowed to rest.

 

 

 

After a 40 minute rest and the beginning of a reverse sear/glaze being applied.

 

  

 

Chef's treat... :cool: 

 

700

 

 

Tough to decide which variation I prefer. Both are sweet, smoky and spicy. Just going to have to force myself to eat them both, I guess...  :biggrin: 


Edited by sfprankster - 6/22/15 at 5:40pm
post #2 of 9
Excellent... I agree about the belly being a great cut of meat.... everything looks good to me..... icon14.gif
post #3 of 9
Thread Starter 

Thanx!!

 

Can't go wrong with pork belly in my opinion. :36:

post #4 of 9

Mighty Tasty looking Pork Belly!!:drool

 

Great Job!!--------------:points:

 

One question----Where's the fat??

 

 

Bear

post #5 of 9
Thread Starter 

Thanx!!!

 

 

The fat pulls back from the edges during the reverse sear process. When I reverse sear, I do it over a high heat(500+), within an inch of the coals. The slices you see in the images are the rough edges I get to sample(to make sure it is palatable  :cool: ). Once you cut a 1/4" off the edges, the fat layers become visible.

 

  

 

 

 

 

Char Siu Scramble

 

 

Whip a couple of eggs, per person, with a few grinds of black pepper, a pinch of salt and a little heavy cream in a bowl...

 

 

 

...add fresh chopped green onions...

 

  

 

 

...cubed char siu pork belly...

 

 

 

...some unsalted butter into a hot pan...

 

 

 

...add the cubed char siu and lightly brown...

 

 

 

...the chopped green onions...

 

 

 

...pour the whipped egg mixture...

 

 

 

...and breakfast is served in less than 8-10 minutes.  241.png

 

post #6 of 9

Thanks for the reply.

 

I thought maybe that was the case, but I figured I'd check with you.

 

All looks Great !!:drool

 

Bear

post #7 of 9
Not a big belly fan,to rich for me, but I can see how with the eggs it would be tasty!icon14.gif
post #8 of 9
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Thanks for the reply.

 

I thought maybe that was the case, but I figured I'd check with you.

 

All looks Great !!:drool

 

Bear

 

 

Thanx once again!!

 

The reverse sear adds to the overall presentation and gives a nice caramelized finish and additional layer of flavor to the smoked pork belly.

 

 

Quote:
Originally Posted by b-one View Post

Not a big belly fan,to rich for me, but I can see how with the eggs it would be tasty!icon14.gif

 

Couple more ways to use the pork bellies...

 

Stir fried dry with kai-lan(chinese broccoli) or baby bok choy, green onions, garlic, ginger, carrots, chow fun noodles, soy sauce, sesame oil, hoisin sauce and a splash of mirin at the very end...

 

...into a fried rice...

 

 

Just got off work and on the menu tonight...

 

...char siu pork belly bahn mi(vietnamese sandwich). 

 

 

 

 

...and for dessert...

 

 

Cognac bread pudding

 

  

 

 

If I had another 20-25 minutes in the kitchen, I had planned on making some burnt caramel and cognac glazed bananas to top the bread pudding.

 

 

Guess I just have to wait until tomorrow. :th_crybaby2: 


Edited by sfprankster - 6/23/15 at 10:33pm
post #9 of 9
Thread Starter 

Used up the last of the Char Siu Pork Belly...

 

 

Char Siu Fried Rice

 

 

Only a few ingredients, all cooked in a single pan:

 

Chopped char siu pork belly, fresh grated ginger, fresh chopped garlic, sliced green onions, frozen peas, sesame oil, soy sauce and pre-cooked rice.

 

  

 

 

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