I bought a whole pork belly now what

nitis · Jul 16, 2015

I bought one of the whole pork belly from Costco because why wouldn't you.

Looking for ideas. Seems kind of a waste to cook the whole thing for pulled even though it's probably amazing so I'm looking for ways to render the fat and get a nice end result.

I'm using my pellet cabinet smoker. I'm thinking 250ish until I think it's done

hank2000 · Jul 16, 2015

Make bacon

sfprankster · Jul 16, 2015

Maple bourbon brine a few days and then hot smoke(225).

I have a 4 lb hunk of pork belly(1/2), I placed into a brine on Tuesday. Now I'm waiting fir my WSM come up to temperature to begin the smoke.

Getting it ready for a road trip(technically work) tomorrow.

talan64 · Jul 16, 2015

Look around on the inter-web. A quick search and I found recipes for deep fries, braised, slow roasted.....

If you want to separate and try some different things, there's plenty of suggestions out there.

Good luck and share pictures (aka fat man porn)

sfprankster · Jul 16, 2015

Maple bourbon pork belly in the first few minutes of the WSM treatment...

IMG_8101.JPG

sfprankster
Jul 16, 2015

...and since there is a second cooking grate...

...the second 1/2 of the pork belly. With a dry rub only...

IMG_8098.JPG

sfprankster
Jul 16, 2015

mummel · Jul 16, 2015

Im going to get one on Saturday and make some pork sausages.

padronman · Jul 16, 2015

BACON!!!!!

msuiceman · Jul 16, 2015

either bacon or crispy.... if you just slow cook it, I'm not a big fan of the texture.

padronman · Jul 16, 2015

MSUICEMAN said:
either bacon or crispy.... if you just slow cook it, I'm not a big fan of the texture.

Agree here. Chunk it and deep fry to make an awesome appetizer. OR make bacon as previously suggested :o)

phatbac · Jul 16, 2015

Talan64 said:
Good luck and share pictures (aka fat man porn)

ROFLMAO Best thing i have read all day!

sfprankster · Jul 16, 2015

Pork bellies 2.5 hours into the WSM treatment...

Coming along...

...internal temps in the mid 150's...

Maple bourbon...

IMG_8108.JPG

sfprankster
Jul 16, 2015

The maple bourbon is destined for dinner with friends in Paso Robles on Saturday, disguised as Banh Mi sammies...

Dry rubbed...

IMG_8104.JPG

sfprankster
Jul 16, 2015

Having for dinner tonight, fajita style, with slow roasted bell pepper, poblano pepper and onion.

msuiceman · Jul 16, 2015

maybe hot smoke it then pull it prior to finish, cube, then finish in the fryer... just thinking out loud.

nitis · Jul 16, 2015

Well I decided I better brine it some as suggested above and in other reads

I cut it in half to fit my pans and also sliced a dozen slices of fresh bacon for tomorrow's breakfast.

First one marinating in honey apple cider vinegar salt garlic and franks red hot sauce

Other is a hodgepodge of red wine vinegar balsamic vinegar garlic honey Rosemary and salt.

Plan is to smoke tomorrow like ribs but without wrapping in foil and possibly a little hotter. Low for smoke an hour or so then finish at about 275-300 to render and crisp some.

Wish me luck.

jirodriguez · Jul 16, 2015

Here is what I did with mine!

http://www.smokingmeatforums.com/t/...t-something-new-hot-smoked-uncured-pork-belly

jbills5 · Jul 17, 2015

I did one and treated it like a boston butt and cooked until 200 or so, let rest and then pulled it, We made pulled pork belly sliders with it. It was super tasty, but yes, texture is a bit different.

nitis · Jul 19, 2015

Yeah I'll buy it again but just to slice as fresh bacon.

I got impatient it was edible but I think id prefer it for pulled and that's counter productive in my eyes.

foamheart · Jul 19, 2015

nitis said:
Yeah I'll buy it again but just to slice as fresh bacon.

I got impatient it was edible but I think id prefer it for pulled and that's counter productive in my eyes.

This was the most decadent meal I have prepared since coming to to this site.

http://www.smokingmeatforums.com/t/190014/pork-crackling-not-cracklins-foamheart

The crackling crisp pockets of rendered ambrosia on top of the perfectly smoked pork meat......... If you are going to want good smoke, patience is the most important word you need to know.

That is without a doubt the best pork I have ever eaten.

nitis · Jul 19, 2015

No doubt patience would have served me better as I tried to treat them closer to ribs but they're not ribs.

Also the belly from Costco has no skin therefor no cracklings

foamheart · Jul 19, 2015

nitis said:
No doubt patience would have served me better as I tried to treat them closer to ribs but they're not ribs.

Also the belly from Costco has no skin therefor no cracklings

Ah but, you make crackling pork with no skin, you make cracklin's and fried pork rinds with the skins.

jirodriguez · Jul 20, 2015

I find the secret is smoke it, crisp it, then still plan on cooking it further in various other meals - you do that and you will have some awesome food! The one I did we:

crisped full slices to make BLT's
tossed some cubes in the pan till crispy, drained most of the fat, added cubed potato's, cooked them in the fat, added the crispy belly pieces back in, topped with some over easy eggs - Breakfast!
cut big cubes, seasoned with jerk rub, cooked till crispy, drained fat, added soy sauce, Yoshida's Teriyaki sauce, and Sweet Chili Sauce. Served over rice topped with green onions - Hawaiian style.
and last but not least cut small bits, crisped with some chipotle powder and onions, drained fat, tossed in a small can of pineapple tidbits, and cooked to a nice sticky sauce constancy for some yummy al-pastor burritos!

That secondary crisping makes all the difference in the world and brings out huge flavor!

I bought a whole pork belly now what

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