Ok it’s been over 6 months since the last pork belly so we cleared time requirement for another helping......
So I wanted to add more layers of flavor from the last time so I cut it in 8 equal squares and scored it @45 degrees about 3/4 inch deep. Then I salted it and lathered it all over with a ale mustard and put it in the fridge for an overnight soak.
After it’s rest I covered it with big bald bbq rub.
Then a slight drizzle of maple syrup....
The. On the Memphis at 225.
After 2 hours when they hit IT 155 I bumped the grill up to 275 so I wouldn’t have to deal with a stall.
Pulled them at IT 198....
Just a view of the candy crust created by the ale mustard, big bald, and maple syrup.....holy crap it is a match made in heaven!!!!!
The slicing!!!!
So based on last time the fresh slicing was just too much richness to handle so I took each slice and did a second sear in the cast iron!
Now finally the plate, the seared slices were joined with sweet potato mash and white wine pan glazed greens.
Seared Pork Belly MONEY!
.....To be continued.....
So I wanted to add more layers of flavor from the last time so I cut it in 8 equal squares and scored it @45 degrees about 3/4 inch deep. Then I salted it and lathered it all over with a ale mustard and put it in the fridge for an overnight soak.
After it’s rest I covered it with big bald bbq rub.
Then a slight drizzle of maple syrup....
The. On the Memphis at 225.
After 2 hours when they hit IT 155 I bumped the grill up to 275 so I wouldn’t have to deal with a stall.
Pulled them at IT 198....
Just a view of the candy crust created by the ale mustard, big bald, and maple syrup.....holy crap it is a match made in heaven!!!!!
The slicing!!!!
So based on last time the fresh slicing was just too much richness to handle so I took each slice and did a second sear in the cast iron!
Now finally the plate, the seared slices were joined with sweet potato mash and white wine pan glazed greens.
Seared Pork Belly MONEY!
.....To be continued.....
