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Any tips on cooking pork belly

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NJ_BBQ
NJ_BBQ Posts: 137
in EggHead Forum

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
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    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


    Keepin' It Weird in The ATX FBTX
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  • THE DRU
    THE DRU Posts: 63
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    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

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  • gdenby
    gdenby Posts: 6,239
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    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.
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  • allsid
    allsid Posts: 492
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    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-  
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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  • NJ_BBQ
    NJ_BBQ Posts: 137
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    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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