Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Pork Belly Cook

I'm working my way through Adam Perry Lang's Serious Barbecue cookbook.  This weekend I did the Crispy Unctuous Pork Belly recipe.  The results were fantastic.  Marinated it for a day; cooked it at 275 for 5 1/2 hours with cherrywood; then crisped the skin with a bourbon glaze (that skin was incredible!). The more I cook from this book, the more I become convinced it's a must-own. 

image




Southern California

Comments

  • Beautiful!

    Steve 

    Caledon, ON

     

  • I have got to try belly! Your pic is making me drool. Where do you buy one?
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • I have got to try belly! Your pic is making me drool. Where do you buy one?
    Got it from a local butcher.  Typically, if you visit a butcher they'll either have one or will be able to get you one in short order.  Definitely worth seeking.  It tasted far better than it looks!
    Southern California
  • That looks...........AWESOME!
  • WC1WC1 Posts: 42

    Looks delicious.  Pork belly has been on my mind just havent found the right recipe until now!

    On the grill did you baste it during the cook?

  • YEMTreyYEMTrey Posts: 2,558
    I've seen enough.  Just ordered the book.  Thanks!
    XL and a Mini Max Egg in Cincinnati, Ohio
  • WC1 said:

    Looks delicious.  Pork belly has been on my mind just havent found the right recipe until now!

    On the grill did you baste it during the cook?

    Yes, but only at the very end of the cook.  Cooked it at 275 for 5 1/2 hours, then kicked the heat up to 375 to sear the skin on each side.  During the higher heat portion of the cook, I applied a glaze made of whiskey (with the alcohol thoroughly cooked off), brown sugar, apple cider vinegar and red pepper flakes.  The glaze got crisped onto the skin, and was hugely influential in the final taste.
    Southern California
  • YEMTrey said:
    I've seen enough.  Just ordered the book.  Thanks!
    Very good move!
    Southern California
  • That looks incredible...Wow
    Albion, PA
  • GriffinGriffin Posts: 7,075
    ^:)^ That looks absolutely amazing. You Da Man!!

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • That looks fantastic!  I have always wanted to try a belly, your cook is inspiring me to do so.  I have "The Book" so will use APLs recipe.  Good Job!
    Simi Valley, California
  • Looks amazing. How did you serve the belly? in a sandwhich?
  • HicHic Posts: 350
    Looks good and I want to try it. I found the recipe on his website, http://www.adamperrylang.com/recipes/crisp-and-unctious-pork-belly

    Large, medium, small and a mini. Egg'n, golfing, beer drinking, camping and following football and baseball.
    Atlanta NOTP suburbia.

  • jdgcrean said:
    Looks amazing. How did you serve the belly? in a sandwhich?
    He advises serving it on rolls with dressed arugula, applesauce and hot mustard.  I'm sure that would have been fantastic, but I didn't go that route.  Instead, I treated it almost like pulled pork.  It's remarkably tender and shredding the way you might a butt is really easy.  I did that and served it with coleslaw, baked beans and sweet potatoes.  Honestly, you could do just about anything with it and it would taste amazing. 
    Southern California
  • Hic said:
    Looks good and I want to try it. I found the recipe on his website, http://www.adamperrylang.com/recipes/crisp-and-unctious-pork-belly
    That's the one!  Enjoy!
    Southern California
  • I will do that on the Egg this weekend.  I only hope it looks as good as yours.

    Bluegrass Grills, Versailles, KY

    XL, Lg, performer, Q

  • henapplehenapple Posts: 14,673
    edited September 2013
    Maybe I missed it... Internal temp? Did you use a basket?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • A question from a guy that has never had pork belly;

    I would love to try it (especially after your post, bicktrav!!).  But, isn't it like eating 99.99% fat?  Can you pork belly experts chime-in with comments and offer some feedback on that?

    Thanks!

  • THE DRU said:
    I will do that on the Egg this weekend.  I only hope it looks as good as yours.
    I'm sure it'll come out great.  Post pics when you're through!
    Southern California
  • henapple said:
    Maybe I missed it... Internal temp? Did you use a basket?
    No internal temp specified, so just went by time.  I didn't have a basket, so couldn't use one.  The recipe does advise you to use one if you've got it though.  I was basically using a spatula and tongs to flip the thing, which was very difficult given how tender it became.  If I'd used a basket, I think the end result would have been a little less amorphous.  Nonetheless, the meal was darn near perfect.
    Southern California
  • A question from a guy that has never had pork belly;

    I would love to try it (especially after your post, bicktrav!!).  But, isn't it like eating 99.99% fat?  Can you pork belly experts chime-in with comments and offer some feedback on that?

    Thanks!
    It is an extremely fatty cut; no question about that.  99 percent fat is (probably intentionally) hyperbolic, but you're certainly dealing with one of the fattier pieces of meat available.  If you picture a piece of bacon, which is made from pork belly, you'll get a good idea of the fat to meat ratio.  Bacon is sort of zebra striped with pink and white.  The pink stripes are meat; the white stripes are fat.  It's probably around 50/50 depending on the piece.  That's pretty much how the pork belly is.  If you're fat-averse, don't pick one up, but be aware that the same way bacon is tremendously flavorful, pork belly is tremendously flavorful.  That's because of the fat content.  Probably also worth noting that if you're so inclined, it's actually not that difficult to avoid the fat in pork belly and stick to eating the meat because the two portions are not terribly integrated.  But the fat imparts loads of flavor, so avoiding it may be missing the point a little.  Personally--and this is a nutritional digression--I don't think fat is nearly as dangerous as it's made out to be.  I do more to avoid sugars and refined carbohydrates.  Still, totally understand if you're not interested in the cut because of the fat content.  
    Southern California
Sign In or Register to comment.