Pork Belly 2 kinds

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bakerman

Meat Mopper
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Nov 19, 2011
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First attempt at pork belly burnt ends this past weekend. One traditional, the other Chinese influenced.
The Chinese style (Char Sui) was the favorite. The traditional was really good as well.
Smoked with apple and cherry @ 250degrees for 3 hours. Sauced and covered for additional 90 minutes. Put in oven for 30 minutes @350degrees.
Rested for 15 minutes. Tender, rich, savory, sweet, melt in your mouth wonderfulness. I will do them again.

Learned 2 important things: More charcoal and higher heat. Next time full ring of lump and temp up to 275 -300 degrees.

Here's some pix.
 

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bakerman

Meat Mopper
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Nov 19, 2011
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Thanks! I was not happy at first check. Looked like it wasn't cooking, almost raw. Once I figured out my mistake it went fine. But I had to finish in the oven at 350 degrees. The Chinese Char Sui was really good. I will make this again.
 
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SmokinAl

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I love those things, but they are so rich you just can’t eat a ton of them. But yours look good enough to give it a try!
Nice job!
Al
 
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bakerman

Meat Mopper
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Nov 19, 2011
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Thanks Jake and Al. They are rich, I still have a few in the fridge. Pig Candy for certain.
 

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