Pork belly bites (with Qview)

[cardsfan]

Started with a pork belly flat from Costco. It was huge, so I cut it in thirds, and froze 2/3rds. I cut it into 1/2 inch slices, and covered in mustard, and Butt rub. put on them on the smoker at 220. 

pork belly 6.jpeg

• cardsfan
• Mar 4, 2017

!

pork belly 1.jpeg

• cardsfan
• Mar 4, 2017

 

[cardsfan]

1.5 hours into smoke, I turned them over. Looking good, and smelling even better!

pork belly 2.jpeg

• cardsfan
• Mar 4, 2017

 

[cardsfan]

After 3 hours of smoke, I finished them real quick on an open flame grill. Can't wait. Letting them rest for 30 minutes.

pork belly 3.jpeg

• cardsfan
• Mar 4, 2017

 

[cardsfan]

Cut into 1/2 to 3/4 inch slices and served as an appetizer. WOW! Awesome!! 

pork belly 4.jpeg

• cardsfan
• Mar 4, 2017

pork belly 5.jpeg

• cardsfan
• Mar 4, 2017

 

[SmokinAl]

They look delicious!

Well done!

Al

 

[sauced]

Oh boy do they look delicious!! Next time I'm in costco, gonna pick a belly up and give this a try!!

Points

 

[nicefly]

Looks tasty!

 

[sauced]

Oh boy do they look delicious!! Next time I'm in costco, gonna pick a belly up and give this a try!!

Points

lol.....went to Costco on Sunday, no bellies only sliced. Will keep checking as I gotta make these!!

 

[cardsfan]

 
lol.....went to Costco on Sunday, no bellies only sliced. Will keep checking as I gotta make these!!

Bummer, keep up the search, it is well worth it!! I have bought sliced and it worked just fine, as long as the slices are at least 1/2 inch thick.

 

[Bearcarver]

Looks Great, Cardsfan!!

---

After all the Bacon I've done, I keep telling myself I gotta do some without curing, like you just did, but I still haven't done it.

I saw some Burnt Ends made from Belly that looks Awesome too!!

Thanks for the Reminder!!!

Bear

 

[tallbm]

That looks gooooood!  

Did you remove the skin or just cook with it on?

This makes me want to do marinated chile rubbed Korean BBQ style pork belly.

Nice post!

 

[chilimama]

I finely decided to try these. My pre-sliced, from Costco bellies, after being smoked with cherry for about 3 hrs. @ 225° to 165° internal temperature, are resting on the countertop. (I still have a chuck smoking for burnt ends.) I'm going to vacuum seal my smoked bellies for freezer storage and later applications i.e. carbonara, sandwiches & omelets, Korean BBQ and belly burnt ends, oh my! great ideas! Thanks for the guidance Cardsfan.