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sfprankster's (mis)adventures with Pork Belly

post #1 of 10
Thread Starter 

I know, it's difficult to conceive for some, but pork belly is not just for makin' bacon... jaw-dropping.gif

 

...today's smoke, a favorite in the sfprankster household...maple bourbon pork belly... 

 

...this version creates sweet, smoky and earthy flavors that I find delectable and never lasts long around here... 

 

 

 

Maple Bourbon Pork Belly

 

 

This (mis)adventure began last Tuesday evening, at work. I began to brine a 4 lb section of pork belly in a simple maple bourbon brine with a few spices...

 

...with the magic of timelapse photography and the interwebs, we fast forward to today...

 

  

 

 

 

...fired up the WSM filled with lump charcoal and apple chunks... 

 

...got the TBS flowing and maintaining a steady temperature of 225-230...

 

...and here we go... :yahoo:

 

 

 

 

To be continued... :rolleyes:

 

 

 

 

 

 

To be efficient and to fill my WSM...

 

...our next episode will include our lunch to munch on, while waiting for the pork belly to smoke... :tongue: 


Edited by sfprankster - 10/2/15 at 8:57pm
post #2 of 10
Thread Starter 

While waiting on the maple bourbon pork belly to come up to temperature... :cool:

 

 

 

Lunch is served!!!

 

 

 

Honey Glazed Chicken Wing Drumettes

 

 

Rinsed, patted dry and ready for a rub application...

 

  

 

 

 

 

...random rub applied and ready to go into my WSM...

 

  

 

 

...going low and slow over lump charcoal and apple at 225-230...

 

...gotta be friendly and share the space with my dinner, the maple bourbon pork belly... 241.png

 

...finished at 162 internal temperature and ready for a fast reverse sear over mesquite lump on my kettle...

 

 

 

 

...got to stay on top of this step, things happen fast when grilling over 500+ degrees... th_4th_of_July.gif

 

  

 

 

 

...once reverse seared, I brushed on a light coat of honey and removed from the direct heat to finish...

 

  

 

 

 

...served with a fresh garden salad...

 

 

 

 

 

Coming soon...

 

 

Maple Bourbon Pork Belly

 

 

...and for dessert...

 

 

Smoked Peaches

 

nana2.gif 

post #3 of 10
Looks great but lunch now? What time is it there?
post #4 of 10
Thread Starter 

Thanx!!

 

 

I'm on the west coast, in CA... :cool:

 

 

Lunch was a couple of hours ago, roughly 2:30-3ish...took a while to finish the last bit of work for the day and make the post...

 

 

We usually don't eat dinner until around 8pm or so...give or take an hour... :icon_mrgreen: 


Edited by sfprankster - 10/2/15 at 5:33pm
post #5 of 10
Wings look great ,looking forward to the pork belly!
post #6 of 10
Thread Starter 

Thanx!!

 

 

Just pulled the pork belly a couple of minutes ago and resting comfortably...

 

 

 

 

...peaches receive a quick drizzle of evoo and a light dusting of cinnamon...

 

...into the WSM for a fast 'n simple dessert...

 

post #7 of 10
Thread Starter 

Dinner is served!!!

 

 

One of our all time favorites in the sfprankster household... :32:

 

 

 

Maple Bourbon Banh Mi Sliders(Vietnamese sammies)

 

 

 

A wee bit over 7 hours in my WSM my Maple Bourbon Pork Belly is ready for its next stage to becoming an unami mouthful...

 

 

 

 

Building the Banh Mi Sliders

 

 

... a quick caramelization of the pork belly slices in a pan... 

 

 

 

 

...heat the hatch chilies through in the rendered fat of the pork belly... 

 

 

 

 

...begin the stacking of the banh mi ingredients...

 

...all while maintaining the structural integrity... 

 

...pork belly...

 

...fast pickled daikon and carrots...

 

 

 

 

...have to use parsley this time instead of cilantro(ooooops, grabbed the wrong bunch at the farmer's market :icon_redface: )

 

...couple of slices of hatch chilies...

 

...highly recommend cucumber slices(none at home today)...

 

...all onto a soft roll...

 

 

 

 

...banh mi sliders, smoked peaches(see next post) and a fresh garden salad added onto the plate and dinner is served...

 

post #8 of 10
Thread Starter 

Smoked Peaches

 

 

Coming to the end of the peach season here in CA, I grabbed a few peaches from our local farmer's market this week. Not being the juiciest varietal of the season, I decided to toss them onto my WSM for a quick addition to tonight's dinner.

 

 

Simply sliced in half, drizzled with evoo(could substitute melted butter) and a light dusting of cinnamon and they're ready for the smoker...

 

  

 

 

 

...15-20 minutes sliced side down at 275-300...

 

...flip and another 15-20 minutes...

 

 

 

 

...roughly 30-35 minutes total time in my WSM...

 

 

 

 

...rough day at work today... :cool:

 

...best of all, we ate well... :icon_mrgreen:

 

...and have leftovers of everything to eat at work tomorrow... :rolleyes:

post #9 of 10
Thread Starter 

Finding ways to use up the last chunk of my Maple Bourbon Pork Belly.

 

 

Cubed and fried in the skillet over low/medium heat...

 

 

 

 

 

...tossed onto a garden fresh, organic salad with a homemade blue cheese dressing... 

 

post #10 of 10
Thread Starter 

Last meal of this batch of Maple Bourbon Pork Belly

 

 

...I'm using the last chunk of my Maple Bourbon Pork Belly for this pasta... jaw-dropping.gif ...shocking, I know... 

 

 

 

 

 

Smoked Pork Belly Pasta in 25 Minutes(or more :cool: ) 

 

 

 

All of it begins on the cutting board with my trusty cleaver...

 

...chopped onion, garlic, mushrooms and parsley...

 

...canned early girl tomatoes...

 

...give the tomatoes a quick whirl with an immersion blender...

 

  

 

  

 

 

 

...begin making your favorite pasta(for me, whatever's in the pantry)...

 

 

 

 

...now you're ready to begin the sauce...

 

...cube and brown the pork belly, set aside...

 

 

 

 

...saute the onions,mushrooms and garlic in a little of the rendered pork belly fat...

 

  

 

 

 

...add the tomato sauce...

 

...no need to add any sugar to cut the acidity of the tomatoes, the sweetness of the maple in the pork belly will do the trick...

 

  

 

 

 

...reduce the tomato sauce by 1/4-1/3...

 

 

 

 

...for fun I added some fresh, cubed mozarella...

 

 

 

 

...return the cooked pasta to the sauce...

 

...add the chopped parsley...

 

...mix well...

 

 

 

 

 

 

Served with buttered and garlic rubbed sourdough toast...

 

...grated parmigiano reggiano and a little chopped parsley for garnish...

 

 

 

 

Roughin' it in the Santa Cruz mountains, sfprankster style... bluesbros.gif 


Edited by sfprankster - 10/16/15 at 4:17pm
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