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Pork Belly - Yum!

Teefus Posts: 1,208
I've been doing some experimentation with pork belly and seem to be getting things dialed in. I picked up a real nice one at Costco and cut it in thirds. The skin had been removed but there was still a nice fat layer.

I started by scoring the fat cap in cross hatch fashion down to the meat, and coating the whole thing with a liberal coating of BBQ rub. Then it went in a ziplock bag to sit in the fridge for a week and soak up the goodness. I took it out and added some more run prior to placing it on the Egg for a Low and Slow with some big chunks of Apple wood. It went about 5 1/2 hours at 250°, with spritzing every 90 minutes or so with a mix of pineapple juice and apple cider vinegar. One it hit about 160° internal I foil wrapped with some brown sugar and BBQ sauce and let it braise to render out more of the fat. At 200° internal I unwrapped and put it back on the Egg to set the sauce glaze. It spent about 30 minutes at 350° and developed a really nice candied coating.

The result was really tasty, with tenderness akin to Salmon. It sliced, but was fork tender. Next time I'll probably pare down the fat cap a bit. It was 1/4" thick and I think 1/8" would have been plenty. I may try a different rub too. Another week, another tweak.

Michiana, South of the border.