Anyone tried pork bellies on the egg?

Unknown

Some time ago I was in a German cuisine restaurant. They had roast pork bellies on the menu. I decided to give it a go half expecting it to be overly fatty. Not so! Plenty of crackle but less fat layer than say a leg of pork. I have since tried it again there and the same result.[p]I do not know whether they just get lean bellies. Bellies are used for bacon and some of the fat I have seen on middle rashers is pretty thick. The food at the restaurant was nothing like that.[p]So I am wondering if any of the eggers have tried bellies? If so any tips, feedback etc. would be welcome.

BlueSmoke

GreenButNotSoLean,
Sorry that I can't help. I've cured a couple pork bellies for pancetta, and was impressed with them that way.[p]Mine were of Danish origin, sold through a Korean market. Just curious as to where you are getting yours, and interested in the result if you do decide to Egg them.[p]Ken

Smoked Signals

GreenButNotSoLean,
I would love to try and turn them bellies into bacon ... Alton Brown got me fired up a couple of weeks ago. I'm thinking about running a rig from my egg to my grill to make an offset cold smoker. Problem is ... where do I buy bellies ... I don't think they carry them at WallyWorld.[p]Any ideas? After the bacon I might try that roast bellie. Got any pictures of your smoked belly?

Unknown

Smoked Signals,[p]No I do not know where to get them. I was planning to have a chat to my butcher. They seem to be able to get in whatever one wants.[p]Also no pictures as I have only tries them at a restaurant.[p]Good luck with your cold smoking. That will be a new art to learn huh?

Unknown

Ken,[p]I have not tried them yet but if I do I will be trying to track them down through my local butcher. Also for starters, assuming they are not too fatty, I'll just go for a roast, not smoke.