Pork belly gone wrong.

therealhaddock

Bit of help here. Had the egg for about 1 month now and loving it but every roast I have done hasn't been right. I've tried chickens, which haven't been as expected and today I did pork belly. The meat was cooked ok but I couldn't get the skin crispy. This was the method. Scoured the skin and rubbed in salt, pepper and tyme. Set the egg on indirect at about 450 and put the pork placed on onions in a baking tray for 30 mins before knocking it down to 350 for 2.5 hours. The skin was tough and it was a bit disappointing, any help as to why all roasts are going wrong would help. Think I may be too keen to get the meat into the egg before letting the heat settle. Is this possible? Here's a photo of the end product. I know the rules. If there's no photo, it didn't happen

thailandjohn

I have done pork belly with great results. I found this on the web and this is putting a new twist which I'm going to try next time. If you do try this let us know the results http://www.100thingstobbq.com/2012/01/022-roasted-pork-belly.html

Jstroke

This is my bet, no pan or onions indirect at 350 then direct until the skin crisps and renders. Its like a reverse sear. I do it on chicken thighs a lot. I cook them in CI, DUTCH OVEN, then take them out to sear and crisp the skin

Richard Fl

Here is an EGGcellent recipe.

http://www.greeneggers.com/index.php?option=com_recipes&func=detail&id=1354