Pork Belly Appetizer Questions

Stoogie

This past fall my wife and I went to Chicago for the weekend and one of the restaurants we went to had seared pork belly as an appetizer.  It was SO good.  I still think about it.  

I was at Costco yesterday and picked up a pork belly and was going to try it for a NYE appetizer.  I've never attempted cooking a pork belly.

My plan is to cook the pork belly on Saturday and then put it in the fridge.  Then cut it up in 2" cubes on NYE, pan sear it and then serve it with finely diced green apples as a garnish.  My questions...

- Any recommendations on what to use as a rub?  
- Should I score the fat top prior to putting the rub on?
- From searching this forum, it seems I should probably cook to 170* IT.  Thoughts?
- I was going get the BGE to 250* and toss on some apple chunks for smoke.

I could also sous vide this, but haven't thought that all the way through yet.

What do you think?

onedbguru

depends on the flavor profile you are going for.  Asian, Southwest, Southeast, KC, TX... 

I wouldn't sous vide due to the fat content. 

Do a search for pork belly burnt ends for the various flavor profiles.  The last time I had them it we used brown sugar, salt, pepper. 

Sea2Ski

Pork belly burnt ends are delicious. Probably not what you were thinking, but I am throwing them out there as an option and should be considered either now or at a later date.

http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/

lousubcap

I second @Sea2Ski's suggestion.  However, when I do that recipe I cut the cubes around 1/4" smaller.  Regardless, definitely a crowd pleaser.  

Sea2Ski

@lousubcap I have had a hard time getting the first phase correct. Seems like I either let them go to long so they dried out a bit too much (1x), OR I do not leave them on long enough and not enough fat renders (2x) from them.

Have you had either issue? Any tips? I know the potential is there, because for a portion of them they are spot on. I am looking to up the percentage which are perfect.

lousubcap

I have had both occurrences with parts of the cook.  After the first attempt I down-sized the cubes a bit hoping for better rendering as that seemed to be the predominant issue although some do end up drier than I would like.  I have also done them on the stick-burner and BGE  with no discernible difference in the taste-not surprising given the finishing steps.  So, no keys to 100% success.
However, they always disappear once served.  I'm next gonna play around with the rack set-up I have been using just because I can.  Good luck.  Wish I had the solution.  

HTTRQ

I'll third pork belly burnt ends.  I made them as an appetizer for Thanksgiving and people.are.still.talkimg about them.  I ate so many of them I didn't have much room left for turkey. 

Your favorite pork rub is perfectly fine. 

Webass

I've done pork belly this way with good results.  I buy the Costco bellies also. If you do it this way be careful of the salt on the slices before grilling.  First time out I got it a little heavy.  It doesn't take much.  I serve it with Zatarain's creole mustard. 

https://barbecuebible.com/recipe/barbecued-pork-belly/ 

RajunCajun

The experts have suggested Malcom Reeds pork belly burnt ends....I concur.  Will have a batch on the BGE tomorrow.

THEBuckeye

Yep, Go Malcom or go home.

http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/

thetrim

Just make sure you put 'me on a skewer!

THEBuckeye

thetrim said:

Just make sure you put 'me on a skewer!

Who needs a skewer?