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Any tips on cooking pork belly

A while back I had a fantastic smoked pork belly at Emeril's restaurant NOLA and I am hoping to replicate it this weekend. Any advice on temperature, skin on or off, or type of wood?

Basking  Ridge, NJ - XL with KAB

Comments

  • Emeril braises his first. His recipe is all over the web. He does an Asian version that is fantastic as well. 

    I like Apple wood on pork


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  • THE DRUTHE DRU Posts: 62
    I had a great pork belly sammi the other night at a local place and I was able to talk to the chef after dinner.  He said (without a lot of detail) they smoke the pork belly for two hours, then they braise it, then press it?.  When someone orders it they slice it and sear both sides in a pan and serve.  I am trying to figure out some of the details because it was great.  Mike

    Versailles, KY

    XL, Lg, MM, Performer, Q

  • gdenbygdenby Posts: 5,385
    I usually skin them, rub it and cook lo-n-slo like ribs.It also takes marinades well.   Takes about 2.5 - 3 hours. At that time, the fat has mostly rendered away.

    I happened to have a really good sandwich this last week, I could see belly being placed in a small offset. The smoke flavor was clear in what I had. Don't know about what might have happened in between, but the sandwich was obviously finished by slicing the belly about 1/4" thick, and searing it on a grill.
  • allsidallsid Posts: 492
    I just attempted it recently.  I had about a 4# slab and tried it 3 times.  I was not successful.  I had troubles getting the fat to render and not burn.  I followed youtube vids to the letter, and also tried my own methods.  I wish you all the best of luck, and encourage you to please post technique & pics if you nail it-  
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  • NJ_BBQNJ_BBQ Posts: 116

    I am trying APL's recipe http://www.adamperrylang.com/recipes/crisp-and-unctious-pork-belly

    It just went on the egg an hour ago. Its in a tightly foil wrapped pan so I doubt if it will collect the smoke favor I was hoping for but we'll see.

     

    Basking  Ridge, NJ - XL with KAB
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