Pork Belly- Not Burnt Ends

lkapigian

Started with a 3 pound belly

Seasoned and Vacuumed Sealed Overnight


On the Egg 250 for 2.5 hours


Wrapped in foil, bumped to 350 for 1/2 hour pulled at 195 IT salted and scored skin-

Removed Plate Setter and let her rip to crisp the skin



Thanks For Looking

lousubcap

Yes!

lkapigian

thanks @lousbcap

lousubcap

That is a picture of true goodness right there.  If I knew more who would appreciate the pork banquet afforded by the straight up cook I would definitely go down that road.  As it is I have to suffer thru the belly burnt ends-an experience I gladly enjoy.
Nailed it for sure.  

Brason

WOW!!!

johnnyp

Looks great from here, id eat a plate or two

lkapigian

Thanks @johnnp @Brason Same recipe and procedure as I do in My Caja China using just a belly instead f the whole pig.........plus the benefit of smoke

I always make extra and keep it on had give the rub a try

* 1 tsp chili powder

* 1 tsp garlic powder

* 1 ½ tsp cumin, ground

* 1 ½ tsp dried oregano

* 1 ½ tsp onion powder

* 2 tsp black pepper, ground

* 1 tbsp paprika

* 2 tbsp salt