Ok...so, I kept seeing pork belly's on here, so I thought I would try it again. The first time I tried was a C-...tasted good, but just not melt in your mouth.
This time, I tried something different. I cubed the belly but, I didn't put any rub on it. Smoked @240 for three hours and then I added something different...Oyster sauce, honey and garlic powder. It's something I've put on wings and have always wanted to figure out a way to use it on pork...so, todays the day. I smoked in a pan covered in foil and then uncovered til they hit 203.
Here are the pics...the sauce was excellent, but the flavor disappeared with the pork and smoke. I need to work on the sauce/technique, but it has promise.
This time, I tried something different. I cubed the belly but, I didn't put any rub on it. Smoked @240 for three hours and then I added something different...Oyster sauce, honey and garlic powder. It's something I've put on wings and have always wanted to figure out a way to use it on pork...so, todays the day. I smoked in a pan covered in foil and then uncovered til they hit 203.
Here are the pics...the sauce was excellent, but the flavor disappeared with the pork and smoke. I need to work on the sauce/technique, but it has promise.
