Hmmm, What to Do with This?

[chilerelleno]

Hmmm, what to do with this, a 18.6lb bone-in, skin-on porkbelly?
Hit me with your suggestions, anything except bacon.
What would you do with it?

 

[cansmoke]

Smoke it but treat like a roast instead.

 

[JC in GB]

I would freeze mail it to JC in GB...... Immediately if not sooner!



JC

 

[h8that4u]

cut the ribs off, prep and smoke them as you would ribs, trim the skin and cut into chunks season and deep fry to make pork rinds, then take the belly meat, season and smoke, then cube up and sauce back on smoker and have pork belly burnt end tacos

 

[JC in GB]

Hmmm, what to do with this, a 18.6lb bone-in, skin-on porkbelly?
Hit me with your suggestions, anything except bacon.
What would you do with it?

View attachment 460582

Do it Hmong style. Salt it well. Fry it until it is crisp and serve it with sticky rice....

YUM...

Something like this....

Thai-Style Crispy Pork Belly

This Thai-Style Crispy Pork Belly is another mouth-watering favorite snack whenever I wander around the streets in Bangkok. Now, the mere thought of deep frying is enough to put off many health Nazis, not to mention the choice of cut used as well. However, since pork fat has made it to number 8...

www.bearnakedfood.com

Forget the Squid brand fish sauce. That stuff is nasty. Use a different brand like Red Boat.

JC

 

[tallbm]

cut the ribs off, prep and smoke them as you would ribs, trim the skin and cut into chunks season and deep fry to make pork rinds, then take the belly meat, season and smoke, then cube up and sauce back on smoker and have pork belly burnt end tacos

^^^^^ What he said hahaha

 

[gmc2003]

I don't think I've ever seen pork belly ribs before. Maybe with some Asian flair.

Chris

 

[bbqbrett]

Do the ribs in whatever style you want. Then take the pork belly...and stay with me...make bacon but take it a step further and make bacon jerky. Don't ask me how cause I don't know but I got to try some once and it was excellent. I'm sure if you don't know how to do it, somebody here will.

 

[SmokinVOLfan]

I have no clue aside from burnt ends but sounds like you have some great suggestions above!

 

[tx smoker]

Chile...first off, you're one lucky dog!! I'd love to have that to play with. I'd cut it into the largest pieces that would fit into a slow cooker, season it up exactly as I would pork carnitas, cook all day, then take it out and sear both sides in a large skillet. Cut into individual ribs and serve as you you would ribs but with traditional Mexican side dishes.

But hey, that's just me....
Robert

 

[chilerelleno]

Do it Hmong style. Salt it well. Fry it until it is crisp and serve it with sticky rice....

YUM...

Something like this....

Thai-Style Crispy Pork Belly

This Thai-Style Crispy Pork Belly is another mouth-watering favorite snack whenever I wander around the streets in Bangkok. Now, the mere thought of deep frying is enough to put off many health Nazis, not to mention the choice of cut used as well. However, since pork fat has made it to number 8...

www.bearnakedfood.com

Forget the Squid brand fish sauce. That stuff is nasty. Use a different brand like Red Boat.

JC

Red Boat is the only brand I buy.

Have you seen my,

Asian Nite at The Relleno's

Wife and I split out for a concert in MS, went to the Pearl River Casino Resort to see Great White and Skid Row. A night away from home without the kids, a night for dinner, a concert and hotel stay. Now the great thing about this concert is that my wife is friends with Mitch Malloy, Great...

www.smokingmeatforums.com

 

[JC in GB]

Red Boat is the only brand I buy.

Have you seen my,

Asian Nite at The Relleno's

Wife and I split out for a concert in MS, went to the Pearl River Casino Resort to see Great White and Skid Row. A night away from home without the kids, a night for dinner, a concert and hotel stay. Now the great thing about this concert is that my wife is friends with Mitch Malloy, Great...

www.smokingmeatforums.com

Very nice... I may have to give those recipes a try. I love Asian style food along with many other styles of food. May explain my weight...

Glad that we agree on fish sauce.... Red Boat has the best flavor IMHO. Squid brand has the worst... Phooey...

 

[chilerelleno]

So lets clean this bad boy up.
Take 8" off one end and remove the ribs, sad to say the ribs aren't being utilized
That big chunk will end up as "Asian Braised Belly with Crispy Skin'
As for the rest... It's fate is sealed.

 

[zippy12]

You put the whole thing in the offset smoker and get it to 205F internal and eat it as greazy skin on baby back ribs. I will say no to the RSVP.

 

[chilerelleno]

You put the whole thing in the offset smoker and get it to 205F internal and eat is a greazy skin on baby back ribs. I will say no to the RSVP.

Well since the ribs are gone, that sure as hell ain't gonna happen. Can't decline what wasn't proffered.

 

[jcam222]

Now that the ribs are gone I’m all about the PBBE’s.

 

[chilerelleno]

Fresh cracklins, second batch, first batch never made it off the stove top.

 

[jcam222]

My wife and I love crackling. Have never had fresh like that. They are a great keto snack , we use them for dips too.

 

[Hawging It]

Real cracklins!! Oh yeah!!

 

[tallbm]

Fresh cracklins, second batch, first batch never made it off the stove top.

View attachment 460620

Oh nice!!!
Have you ever made "cuerito"?
I believe you fry the skin at a lower temp so it comes out soft and tender. Squeeze some lime and sprinkle some salt and OMG soooo good!!!

They are super tender and soft not crunchy and crispy.

Here's a picture off the internet of a cuerito taco, the tanslucent squares are the soft skin: