Hickory Smoked Pork Belly with Crispy Skin

[chilerelleno]

This belly was salted and set in the fridge to dry 72+ hours before smoking.


12 hours before smoking it was dry brined, and 4 hours beforehand it was injected with a brine solution.




Went in the smoker over hickory at 350° and I'll give it about 2 hours of smoke.
Then it'll be moved in to a 475°-500° oven to crisp the skin.

Stay tuned Pork Fans!

 

[Scott Eisenbraun]

I'm trying to guess how you're going to use this.

 

[6GRILLZNTN]

Watching!

 

[chilerelleno]

I'm trying to guess how you're going to use this.

LOL... I'm going to slice it and eat it.
Tender slices of belly meat topped with a crunchy pork rind... Yum!

I do these with sauce or without, smoked or all the way in the oven.
Here is some that was done with an Asian sauce.

 

[SonnyE]

Is this Indianapolis Bacon in the Makin?
High speed piggy... ooooooiinnnkkkkkkk...:confused::eek:

You are just having all kinds of fun! :D

 

[Scott Eisenbraun]

Leftovers could go in one of your magic bean recipes.

 

[ab canuck]

Looks good, Something I have never tried.

 

[indaswamp]

Man you are killing it with all the cooks you have been doing! Great job there Chili!!

I'm eating a link of boudin and salivating over your pork belly!

 

[chilerelleno]

Is this Indianapolis Bacon in the Makin?
High speed piggy... ooooooiinnnkkkkkkk...:confused::eek:

You are just having all kinds of fun! :D

Heck yeah, a long holiday weekend and a man's gotta eat.

Leftovers could go in one of your magic bean recipes.

Leftovers are going into my greedy mouth.
The trimmings off this belly went into my beans on Thursday.

Looks good, Something I have never tried.

Crispy Pork Belly is freaking great.
You should try it Charlie... Oh yeah, thanks.

Man you are killing it with all the cooks you have been doing! Great job there Chili!!

I'm eating a link of boudin and salivating over your pork belly!

Oh geez, pass the boudin pleez?
Thanks man, I'm trying to stay on a roll this weekend.

 

[TomKnollRFV]

This looks amazing. I'd love to put some on ramen.

 

[Rafter H BBQ]

LOL... I'm going to slice it and eat it.
Tender slices of belly meat topped with a crunchy pork rind... Yum!

I do these with sauce or without, smoked or all the way in the oven.
Here is some that was done with an Asian sauce.

That Asian sauced PB looks awesome John! Pretty sure I could have eaten that whole plate... that just looks insanely good! Or as the BBQ Pit Boys would say. "That looks guuuuuud!"

 

[chilerelleno]

That Asian sauced PB looks awesome John! Pretty sure I could have eaten that whole plate... that just looks insanely good! Or as the BBQ Pit Boys would say. "That looks guuuuuud!"

Thanks Justin.
Here is the recipe for that cook,
Asian Pork Belly with Crispy Skin

 

[Central PA Cowboy]

I'm waiting for the pic of Pork Belly Eggs Benny!

 

[chilerelleno]

This looks amazing. I'd love to put some on ramen.

Thanks Tom,
that sounds good, belly over ramen.

 

[chilerelleno]

I'm waiting for the pic of Pork Belly Eggs Benny!

You will be rewarded soon.
Eggs Benny? Eggs Benedict? I'm lost here, help me out.

 

[chilerelleno]

Slight change of plans.

Smoker
Crisp skin
and finish by baking in a sweet-n-spicy BBQ sauce, same as I did with the Asian sauce.

 

[chilerelleno]

Out of the Smoker

Out of the Oven, Crispy Chicharrone!

Sauced and Back Into the Oven

 

[6GRILLZNTN]

That looks awesome!

 

[chilerelleno]

That looks awesome!

You're telling me, man I'm salivating so hard in anticipation.
Nine slices of pork Nirvana will be ready about 5:30pm.

The sauce I'm cooking it in consist of,
2C of Sweet Baby Ray's
1C Apple Cider Vinegar
1/4C honey
3C water
2T of my Pork Rub

 

[Bearcarver]

Oh Man!!!
That can't be Legal !!
It's just too Damn good!!
Those last Pics are Killing Me!!!
Not nice to tease Bears this way, John!!
Like.

Bear