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Pork Belly

Now that the weather is warming after the horrid winter in the northeast, I m excited about firing up the egg and doing some ribs and pork belly for tomorrow's dinner. I had some pork belly at fette sau in Brooklyn about a month ago and it was amazing. Got a piece a little less than a pound and intend to slow cook at 225 using some fruit chips. Will season with Texas BBQ dry rub and some Worcester sauce, same as I will b doing for the ribs. Two questions-the ribs will take about 5 hours. How long will the pork belly have to cook, and to what internal temp should I cook it? I don't want bacon. I want to slice it and eat it like brisket. Any input will b greatly appreciated. Thanks. Rich


  • RblumentRblument Posts: 27
    So nobody commented so I might as well. I smoked my pork belly cutting slits thru the fat but not into the meat. Put some Worcester sauce and Texas BBQ championship rub on fat side and meat side, and cooked it low and slow at about 225 for about 4 1/2 hours fat side up and then cranked it up to about 325 for the last 1/2 hour forty five minutes to Internal temp of about 175-180. It was the awesomest. Amazing. Highly recommend this method. It was a small piece-weighed about .83 lb raw and shrunk quite a bit, but I gobbled the whole thing down along with a half slab of ribs.
  • grege345grege345 Posts: 3,515
    I would love to see a piece as it came off te grill.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • EggObsessedEggObsessed Posts: 659
    That looks like a fantastic way to cook a PB, Richard.  Bookmarked that one for sure.  I enjoy eating pork belly out, but never tried it at home on the Egg.  This looks do-able and delicious!
    Egging with No Joke Smoke (Bruce), watching sunsets on the waterfront at Lake Buchanan, TX.  BGEs: XL, Medium,  2 MiniMaxes. 36" Blackstone.
  • henapplehenapple Posts: 15,986
    Sounds good. I've never even had cooked pork belly...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • JRWhiteeJRWhitee Posts: 4,496
    I had it in Vegas at a buffet once and it was amazing, have always wanted to do it.


    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • RblumentRblument Posts: 27
    Thanks all. The link Richard FI provided is intriguing. While I normally like to do pork longish and slowish, the only issue I had with my pork belly was that the fat didn't render and crisp and I had to cut most of it off. The butcher at whole foods suggested I cook it for a short period at a high heat and then coaxed the heat down. My only concern is that it will get tough to get the egg down into the 200s after it is at 450. But I think I'll give it a shot one of these days. Isn't that what BBQ is all about-experimenting with new things
  • BizGreenEggBizGreenEgg Posts: 284
    There is a fantastic pork belly confit recipe in Ruhlmans Charcuterie  
    Large BGE & mini stepchild & a KJ Jr.
    The damp PNW 
  • EggcelsiorEggcelsior Posts: 14,013
    henapple said:

    Sounds good. I've never even had cooked pork belly...

    Henapple doesn't like bacon?!
  • jlsmjlsm Posts: 981
    Try this: 

    Peel 2 fairly large onions and cut them in half. Lay the onions, cut side down, in a baking dish. They will form a trivet and keep the pork from touching the hot dish. Dry skin well. score the pork skin with a very sharp knife at about 1 cm (1/3 of an inch) intervals lengthways and rub with a little olive oil and sprinkle with salt. Place the pork on the onions, add a little water to the bottom of the dish, and bake at 180°C (350) for 2 ½ - 3 hours. Check periodically to make sure the water hasn't boiled away.   
    Owner of a large and a beloved mini in Philadelphia
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