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Pork Belly Plait (Braid)

mneeley490

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Joined Jun 23, 2011
Hadn't seen this here before, but I found the technique on YouTube. Scott Rea "invented" it.
I saw that a few others had tried it, and decided to give it a shot.
I took a 5.25 lb slab of skinned belly, and cut into 3 pieces. Those 3 were then each cut into 3 "braids".
20180707_200341.jpg

20180707_200718.jpg


20180707_201219.jpg


This one, which will be the Honey Mustard plait, got some Trader Joe's Everyday Seasoning. Kind of a kitchen sink seasoning, it's got a little bit of everything.
20180707_201908.jpg

The rest got some SPG. Braid, and then tie the open end closed with kitchen twine.
20180707_202235.jpg


I'm making 3 different kinds here. Honey mustard, Char siu, and a basic BBQ with Jeff's rub. I didn't really have enough time to make up a batch of my own char siu, so I used Nor brand. They were all marinated overnight.
20180707_205612.jpg


And now onto a 350° grill for an hour or so, with a little sugar maple for smoke.
20180708_163946.jpg


Before and after basting:
20180708_173240.jpg

20180708_173436.jpg


Just a few minutes left to go..
 

73saint

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Wow, looks awesome! I’ve never seen anything like that before.
 

illini40

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Those look great! I've never seen this before either.

So it is just pork belly? What temp do you cook them to?
 

chilerelleno

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Man do those look tasty, nice flavors.

I've done the braid with pork loin and it came out nice.
 
Last edited:

pc farmer

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This is new to me. Waiting for more pics.
 

mneeley490

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Sorry, waiting for more pics to upload from my phone to my computer. Sometimes it takes a while.
 

TomKnollRFV

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Oh man I just sampled the stuff I finished and I'm like 'We can fit more in, trust us!' This looks amazing!
 

motocrash

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Holy Mother of Swine! If Jesus wasn't a Jew,this would have been served at The Last Supper.
 

mneeley490

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Ok, here's the rest. All were very tender and juicy. If I had anything to do over, I might leave it in a bit longer to try to render a little more of the fat. Other than that, great!

20180708_183719.jpg


This was the Char Siu
20180708_183753.jpg

Honey Mustard
20180708_184119.jpg

And BBQ.
20180708_184454.jpg


In decending order, I liked the Honey Mustard best. I used Dijon mustard, and it had a great flavor.
The BBQ was a close 2nd. I glazed with my own bbq sauce.
The Char Sui was a bit unfair. It suffered from not being my own recipe, and also a lack of marinating time. I like it to go 3-4 days before I put it on the grill.

Definitely check this out on YouTube for a better tutorial.
 

gmc2003

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That's definitely new to me, and looks wonderful.

Point for sure.

Chris
 

SmokinAl

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Never seen anything like that!
But I'm sure there will be a lot of guys trying this out.
Very cool!!
I'm sure this one will end up on the carousel, congrats!!
Al
 
Last edited:

chopsaw

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Wow ! Looks great .
 

DJ- Wade

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0
Joined Jul 9, 2018
Hadn't seen this here before, but I found the technique on YouTube. Scott Rea "invented" it.
I saw that a few others had tried it, and decided to give it a shot.
I took a 5.25 lb slab of skinned belly, and cut into 3 pieces. Those 3 were then each cut into 3 "braids".
View attachment 370149
View attachment 370155

View attachment 370152

This one, which will be the Honey Mustard plait, got some Trader Joe's Everyday Seasoning. Kind of a kitchen sink seasoning, it's got a little bit of everything.
View attachment 370156
The rest got some SPG. Braid, and then tie the open end closed with kitchen twine.
View attachment 370154

I'm making 3 different kinds here. Honey mustard, Char siu, and a basic BBQ with Jeff's rub. I didn't really have enough time to make up a batch of my own char siu, so I used Nor brand. They were all marinated overnight.
View attachment 370157

And now onto a 350° grill for an hour or so, with a little sugar maple for smoke.
View attachment 370158

Before and after basting:
View attachment 370159
View attachment 370160

Just a few minutes left to go..
Wow I can't wait to try that. I used to work at Salt Lick Bar B Que down in Tx 25 yrs ago that would definitely be a hit if we would have known about this.
 

ab canuck

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Joined Nov 20, 2016
Wow!!! That looks awesome!!! Glad you posted that, It is something I would like to try... Point. Great looking and I bet tasting, Congrats on the carousel ride.
 

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