Anybody here egg a full pork belly as is and not just curing and slicing like bacon?

RRP

This weekend I had a buddy near NO who doesn't post on any egg forums ask me if I ever egged a pork belly as is. I said no and he said he had eaten some of the best pork in his life cooked as a whole piece, but didn't know how to do it.  Any pointers or recipes out there would be appreciated!

gonepostal

I have cooked 1 that way. I cooked it low n slow with a typical butt rub. I remember it being good but definitely not the best of my life. My Costco has them all the time for a $20 - $30 investment. I say give it a shot...

Skrullb

I’ve done burnt ends a few times and they’re always good. This was All Things BBQs recipe with smoked pineapple pico. It’s fantastic

Biggreenpharmacist

https://eggheadforum.com/discussion/1204697/first-pork-belly-attempt/p1

Spaightlabs

Ron- I do a whole pork belly every couple/few months - love 'em in sammiches or tacos.  Low and slow and let that fat render.  I've 

Tell your friend that he may run into nipples on some larger bellies and those can be a bit off-putting to an unsuspecting diner.

@SGH would tell you that a Muhle r41 is easily capable of removing a nipple.

JohnInCarolina

Pork belly burnt ends are the way to go here Ron, without question.

lousubcap

@RRP - I really focus on answering the question asked but here I am taking liberty with "egg a full pork belly as is and not just curing and slicing like bacon" offering.  Please pass along the following to your near NO (not SGH??) friend as this is a great recipe:

 A winner every time:

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

And here is a link to a slightly modified approach that is an enhancement from my perspective:

Pork Belly Burnt Ends-Malcom Reed with @Sea2Ski's adaptation

 FWIW-

Legume

Ron, you’re a good egg doing that man’s typing and internetting for him.

lousubcap

Too late to edit the above but here's another recipe that works quite well and may qualify:

https://www.pitbarrelcooker.com/resources/pork-belly/  Clearly adaptable to any cooker.  FWIW-

Retired RailRoader

Pork belly burnt ends are to die for!

JohnInCarolina

Ron, have you thought about pork belly burnt ends?

RRP

JohnInCarolina said:

Ron, have you thought about pork belly burnt ends?

No - like I said I really just posted this request for a buddy who is not on this or any other BGE forum.

Legume

Sometimes a pork belly with skin has hair still on it.  Any suggestions for removing this hair?

R2Egg2Q

Porchetta is an option: https://www.seriouseats.com/recipes/2011/12/all-belly-porchetta-recipe-italian-roast-pork.html

SGH

Legume said:

Sometimes a pork belly with skin has hair still on it.  Any suggestions for removing this hair?

There is several ways to remove it. You can scald and scrape the meat. You can shave it with a very sharp knife or razor. You can burn it off with a torch. If you are pretty good with a knife, you can even remove a thin layer of the skin with a filet knife which will remove the hair along with the small amount of skin. For this trick the meat needs to be pretty cold or it can be a real struggle. It don’t need to be froze, but for ease of application it should be between 33 - 35 degrees. 

johnnyp

APL has a pork belly recipe also

SSQUAL612

SGH said:

Legume said:

Sometimes a pork belly with skin has hair still on it.  Any suggestions for removing this hair?

There is several ways to remove it. You can scald and scrape the meat. You can shave it with a very sharp knife or razor. You can burn it off with a torch. If you are pretty good with a knife, you can even remove a thin layer of the skin with a filet knife which will remove the hair along with the small amount of skin. For this trick the meat needs to be pretty cold or it can be a real struggle. It don’t need to be froze, but for ease of application it should be between 33 - 35 degrees. 

@SGH How about the Muhle R41?

Legume

SSQUAL612 said:

SGH said:

Legume said:

Sometimes a pork belly with skin has hair still on it.  Any suggestions for removing this hair?

There is several ways to remove it. You can scald and scrape the meat. You can shave it with a very sharp knife or razor. You can burn it off with a torch. If you are pretty good with a knife, you can even remove a thin layer of the skin with a filet knife which will remove the hair along with the small amount of skin. For this trick the meat needs to be pretty cold or it can be a real struggle. It don’t need to be froze, but for ease of application it should be between 33 - 35 degrees. 

@SGH How about the Muhle R41?

Thank you.

jdkeithbge

Ron - I did this a couple years ago, haven't tried since: https://eggheadforum.com/discussion/1201822/pre-christmas-pork-belly

Been meaning to do the burnt ends method but still haven't done it yet.  It was alright whole and then sliced, but from what I've seen on this forum the burnt ends appears to be a much better product.

Teefus

Meat candy!

nolaegghead

Inadvertently, yes.  I was smoking some belly I cured and got drunk, passed out.  Woke up sprawled on the couch and floor.  Was about to crawl into bed and realized I was smoking some bacon.  Took an internal temp and it was around 210F.

Pulled it off, wrapped and threw in the fridge, then crawled into bed.

It's still there, need to cut it or do something with it.

I've had belly in numerous forms through the years.  Burnt ends, candied, floating in a bowl of ramen soup, and just smoked like a brisket. 

Conclusion:

1. Fat is delicious

2. Has unhealthy amount of fat, ergo, delicious

3. Super unhealthy

4. To mitigate #3 above, eat small amounts or cook the bejesus out of it.

Markarm4119

Cooked pork belly burnt ends and took to a buddy's birthday party, sorry no pics. They were absolutely the "belle of the ball ". When asked for the recipe after too many barley pops, told the curious lot to Google Malcom Reed.
CRS !

RRP

A big THANK YOU to all you guys who shared your eggperience! 

SSQUAL612

Markarm4119 said:

Cooked pork belly burnt ends and took to a buddy's birthday party, sorry no pics. They were absolutely the "belle of the ball ". When asked for the recipe after too many barley pops, told the curious lot to Google Malcom Reed.
CRS !

Pics or it never happened.