Pork belly

Captnrontx

Learned a good lesson this weekend on pork belly. In the past I have alway removed the fat cap when smoking for sliders and burnt ends. This time (after watching a few You Tube videos) I decided to leave the fat cap on and simply score it. That fat cap never rendered after almost 6 hours at 250. When I probed it it was very tender, but the fat cap was still there. 

lousubcap

Give this thread a read-best pork belly burnt ends going!

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

TechsasJim

I just watched a snippet on a local TV show that features Black’s BBQ in Lockhart, TX on this and they keep the cap on but do score it prior to the rub.   

Guess it might depend on how thick the cap is bc I would never see it fully rendered.   

Captnrontx

Yeah, I scored it but it did not render like I wanted. Will go back to removing and cooking fat side down. 

Money_Hillbilly

I have made pork belly burnt ends a number of times and different ways.  I have finally decided that I am just not a fan.  I have really good success making bacon.  So from no own it will be turned into bacon here.  

lkapigian

Money_Hillbilly said:

I have made pork belly burnt ends a number of times and different ways.  I have finally decided that I am just not a fan.  I have really good success making bacon.  So from no own it will be turned into bacon here.  

Bacon Burnt Ends for the Win 

GrateEggspectations

I made the mistake of trying to cook pork belly for the first time for a chef friend a month or two back. Left the fat cap on, had scored it well and was following the recipe to a T, but it just wasn’t enough time for the fat to really render. Friend helped bring it to the finish line. I now allow more time when repeating the cook, which I did a few weeks back. 

This was the recipe. Allow a lot more time for rendering and you will be pleased with the result. The cider jus is excellent.  

https://www.anotherfoodblogger.com/recipes/porkbelly/