Crispy Pork Belly "OMG" and SD sub buns with Pico de Gallo and sharp mayo
Done a few different pork bellies, but never really got the crispy eatable skin i wanted , until now.
Started with a 2.3 kg skin on belly, Let this dry ( very important ) in fridge for at least 24 hours. Until the shin is dried and very pink and dried out and stiff.
Cut in half, easier to handle for what I was going to do. Into fridge to dry.
While this was happening I made some SD sub buns. ( 190 grs each )
Made up a great Pico de Gallo , and also a sauce with the Pico and some sharp mayo.
Once the belly shin is nice and dry at least 24 hours, ( should be pink and not flexible ) coat the flesh side and edges only ,
Coated 1 with an Asian flair and 1 with Jeff's rub. Only on the flesh.
Then coat the skin with lots of table salt so it does not get moist and keeps the smoke off the skin.
Into smoker with hickory chunks
After 2 hours at about 300 Deg. removed from the smoker, remove the salt ( I kept to see if it can be used and if it absorbed the hickory ) salt came off as a sheet.
Make a foil boat around the flesh area , so just the skin is exposed. And the flesh keeps cooking. Turn up the smoker to 400 deg. That is as high as I could get it today. After 1 hour drain off some fat and tighten the foil again.
After the second hour this way, the skin is starting to cook but not fast enough because of my temps. So off to the Q and using a trick I saw on an other channel. Will post name later as it is not in my notes.
But crank a couple burners and set a wire rack on an angle so the skin cooks and the fat runs off and does not pool on the skin and make it soft from the underside area juices.
This is so tender it was hard not to start eating, but a little piece did fall off with the tongs lol
You have to watch this as it will burn quick if not watching.
Nice crust and sound as I drag a knife across
Let them cool for about 10 minutes or so while I prepped the buns.
Sliced from the flesh side , and OMG the Crackle Crunch of the shin, I wish there was sound, maybe should have done a vid clip. It is like candy.
So I sliced and so juicy.
hard to stop picking and make the sub, but I did as people were tapping their toes and huffing and puffing, LOL
My sandwich
The finish ,
Sour Dough sub buns were great, the 2 different ways for the belly were good but the Jeff's rub one was more flavourful. I think \i did not go heavy enough with the Ch. 5 spice on the other one , Still good just needed a little more.
The Pico in the sub with the blended Pico sauce was great will be having more tonight.
Thanks for making it to the end.
David
Done a few different pork bellies, but never really got the crispy eatable skin i wanted , until now.
Started with a 2.3 kg skin on belly, Let this dry ( very important ) in fridge for at least 24 hours. Until the shin is dried and very pink and dried out and stiff.
Cut in half, easier to handle for what I was going to do. Into fridge to dry.
While this was happening I made some SD sub buns. ( 190 grs each )
Made up a great Pico de Gallo , and also a sauce with the Pico and some sharp mayo.
Once the belly shin is nice and dry at least 24 hours, ( should be pink and not flexible ) coat the flesh side and edges only ,
Coated 1 with an Asian flair and 1 with Jeff's rub. Only on the flesh.
Then coat the skin with lots of table salt so it does not get moist and keeps the smoke off the skin.
Into smoker with hickory chunks
After 2 hours at about 300 Deg. removed from the smoker, remove the salt ( I kept to see if it can be used and if it absorbed the hickory ) salt came off as a sheet.
Make a foil boat around the flesh area , so just the skin is exposed. And the flesh keeps cooking. Turn up the smoker to 400 deg. That is as high as I could get it today. After 1 hour drain off some fat and tighten the foil again.
After the second hour this way, the skin is starting to cook but not fast enough because of my temps. So off to the Q and using a trick I saw on an other channel. Will post name later as it is not in my notes.
But crank a couple burners and set a wire rack on an angle so the skin cooks and the fat runs off and does not pool on the skin and make it soft from the underside area juices.
This is so tender it was hard not to start eating, but a little piece did fall off with the tongs lol
You have to watch this as it will burn quick if not watching.
Nice crust and sound as I drag a knife across
Let them cool for about 10 minutes or so while I prepped the buns.
Sliced from the flesh side , and OMG the Crackle Crunch of the shin, I wish there was sound, maybe should have done a vid clip. It is like candy.
So I sliced and so juicy.
hard to stop picking and make the sub, but I did as people were tapping their toes and huffing and puffing, LOL
My sandwich
The finish ,
Sour Dough sub buns were great, the 2 different ways for the belly were good but the Jeff's rub one was more flavourful. I think \i did not go heavy enough with the Ch. 5 spice on the other one , Still good just needed a little more.
The Pico in the sub with the blended Pico sauce was great will be having more tonight.
Thanks for making it to the end.
David
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