Crispy pork belly roast on the egg

Don Marco

Howdy...

My butcher had a pork belly roast on sale last week so i thought that´d be a good idea to try out my new Cyber-Q Guru on the egg.

So i cut the skin of the belly and put a good bit of kosher salt into the cuts and rubbed the rest of the outside with buttrub. Put it in the fridge overnight and started the egg the next day.
Started at 230 F for 40 Minutes and then raised the temp to 370 to crisp the skin. It was awesome to hear the popping of the skin outside of the egg

The Belly was very moist, tender and flavourful, but the skin was the best. Wow !




















Here you can see the temperature curve. I know this is a tad nerdy but i kinda like those things - and its gonna give me a good sleep when cooking overnight or ease up cooking larger quantities since i can control 2 cookers with the cyber Q





So long...

DM

Mainegg

I AM SAVING THIS LINK!!! we just had a pig butchered and it is all large pieces for us to do our own bacon and smoking and sausage. I have a HUGE piece of this in the freezer an was not sure what I could do with it besides bacon. I rather do the Canadian style with the loin. I hear crackling in my future I am sure I will be emailing you with questions lol thanks for sharing

Mickey

Julie what would you ask your butcher for to get that cut of meat? Not sure if a cut called Pork belly roast is in Central Texas?

reelgem

Great post DM! I don't see pork belly available in my area very often. Never have cooked it or even tasted it.
Thanks for posting the cyberQ pics too, I don't think they're nerdy at all. I love my cyberQ and it does let you get a good night's sleep......until one of the alarm goes off.

James MB

That's uncanny - I cooked belly of pork last night but I didn't have the nerve to suggest doing it in the egg, though I've been longing to try.
We do 15 minutes of hot followed by a long low cook and another hot burst at the end if the crackling needs it. Added butternut squash & onion to the tray with some of the rub on. This was an improvement over the sweet potato (too rich).
I love that temp curve - it may be nerdy but it is fascinating (it'd be interesting for the domestic oven too!). I guess the next step for the cyber guru interface application is to program the change in temp (like programming the microwave).
Great looking cook - not as fatty as the UK equivalent.

reelgem

I'm sure if you ask your butcher for a pork belly roast he could get you one. From what I read it's a faboulous cut. It's layers of fat between layers of sweet meat. Which when cooked slowly melt and baste from within. It's also very inexpensive cut of meat. So you're paying next to nothing for one of the tastiest bits of the pig.

Clay Q

Amazing technology, awesome cook.
Now that you have shown us pork belly I would like to give it a try. I guess it's the skin that is intriguing-getting it to 'snap', 'crackle' and 'pop'. :ohmy: I can see dinning on a bit of skin with a heaping pile of whipped potaters along side.
Thanks Don for sharing.

Frank from Houma

Real nice DM. Ran into one of your countrymen on another forum who ordered a Large by the name of Simon - he said he spoke to you recently.

BTW - Nice trip to Lockhart as well

Clay Q

I bought a 'side of pork' with skin removed to make bacon and it looks like Don has the same cut with the skin on.
I'll ask my butcher about a belly roast.

SkySaw

Nice. There's an amazing amount of information contained in 2 pictures: a shot of the completed cook, and a screenshot of the graph. I do the same with most of my cooks now, so that I can keep a log of my cooking. The only other thing needed is a listing of ingredients, and everything you need to know to reproduce that cook is there.

The fan graph looks like the fan is variable in intensity. Is that true, or does the fan work in bursts (on/off)?

Mark

GaryDZ

Quick Question.... Prepping today, cooking tomorrow.  

Not sure if you'll get this in time.  

Start grill at 230F for about 40 min, then about 370F--- until internal temp about 165F?

Yours took about 95 Min total;  about how many pounds was it?

Your pics were amazing --- I saw your post yesterday--- had to try it today.   


Thanks in advance...


______________________

Don Marco said:

Started at 230 F for 40 Minutes and then raised the temp to 370 to crisp the skin.







So long...

DM

Cookbook_Chip

Look at that skin cracklin'! holy mama!

thetrim

I miss @Don Marco a true legend.   

CPFC1905

Big fan of pork belly,  popular and common cut here in UK.  Using your guide I am doing this on Saturday!   Outstanding!

thetrim

I did my pork belly for the 4th (unfortunately skin removed) and used Don Marco's Pig Rub.  Wow!  Was it good!!!  No finished pics, so who really cares anyway???

CPFC1905

Not so crispy, because I had very little skin on my cuts.  Tasted terrific.
Still learning & getting used to internal temp being way over, but meat still so moist.   Just coarse salt, plenty of paper and a drizzle of olive oil.
Thank you Don Marco

JustOneOfTheGuys

For you Don Marco, where ever you are....