Slightly different pork belly cook

[philpom]

So many ways to do pork belly but I always come back to an indirect hot cook. Used pecan wood, 375°f on the Weber OTS. Seasoned well and spritzed with apple cider vinegar throughout. Once it reached an IT of about 185°f I glazed with some sweet Thai red chili sauce. Delicious...

Pork belly is so good!

 

[JC in GB]

Very nice.

JC

 

[Redicans]

So many ways to do pork belly but I always come back to an indirect hot cook. Used pecan wood, 375°f on the Weber OTS. Seasoned well and spritzed with apple cider vinegar throughout. Once it reached an IT of about 185°f I glazed with some sweet Thai red chili sauce. Delicious...

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Pork belly is so good!

Oh Man that looks so Tasty!! Going to have to try that for sure!!

 

[chp]

Normally I think of apple cider vinegar as a part of a marinade and just use apple cider during the smoke. I am curious what the vinegar does? Strictly flavor or tenderizer? Thanks.

 

[philpom]

Normally I think of apple cider vinegar as a part of a marinade and just use apple cider during the smoke. I am curious what the vinegar does? Strictly flavor or tenderizer? Thanks.

I use the vinegar in 2 ways. To build bark and add flavor. Sour is one of the fundamental flavors like sweet and salty. Acetic acid evaporates at a higher temperature than water and helps hydrate the mostly freeze dried ingredients of common dry rubs. This can help build bark or in the case of this pork belly prevent it. Plain water (or apple cider) could do similar but without the flavor from the acid.

 

[DRKsmoking]

Love doing different things with pork belly

Yours looks really good ,
and I also use a Thai chilly sauce. Different brand and sweet or tangy, and a nice kick to it

David

 

[Rafter H BBQ]

Sounds and looks phenomenal… slap a bib on this ol redneck and I’d have dove in head first!

 

[RRR]

So many ways to do pork belly but I always come back to an indirect hot cook. Used pecan wood, 375°f on the Weber OTS. Seasoned well and spritzed with apple cider vinegar throughout. Once it reached an IT of about 185°f I glazed with some sweet Thai red chili sauce. Delicious...

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Pork belly is so good!

Nice smoke ring!

 

[chilerelleno]

You speak my language!