Any tips on cooking pork belly

NJ_BBQ · August 2013

A while back I had a fantastic smoked pork belly at Emeril's restaurant NOLA and I am hoping to replicate it this weekend. Any advice on temperature, skin on or off, or type of wood?

The Cen-Tex Smoker · August 2013

Emeril braises his first. His recipe is all over the web. He does an Asian version that is fantastic as well.

I like Apple wood on pork

THE DRU · August 2013

I had a great pork belly sammi the other night at a local place and I was able to talk to the chef after dinner. He said (without a lot of detail) they smoke the pork belly for two hours, then they braise it, then press it?. When someone orders it they slice it and sear both sides in a pan and serve. I am trying to figure out some of the details because it was great. Mike

gdenby · August 2013

I usually skin them, rub it and cook lo-n-slo like ribs.It also takes marinades well. Takes about 2.5 - 3 hours. At that time, the fat has mostly rendered away.

I happened to have a really good sandwich this last week, I could see belly being placed in a small offset. The smoke flavor was clear in what I had. Don't know about what might have happened in between, but the sandwich was obviously finished by slicing the belly about 1/4" thick, and searing it on a grill.

allsid · August 2013

I just attempted it recently. I had about a 4# slab and tried it 3 times. I was not successful. I had troubles getting the fat to render and not burn. I followed youtube vids to the letter, and also tried my own methods. I wish you all the best of luck, and encourage you to please post technique & pics if you nail it-

NJ_BBQ · August 2013

I am trying APL's recipe http://www.adamperrylang.com/recipes/crisp-and-unctious-pork-belly

It just went on the egg an hour ago. Its in a tightly foil wrapped pan so I doubt if it will collect the smoke favor I was hoping for but we'll see.

Any tips on cooking pork belly

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