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    Suggestions for Pork Belly w/o BBQ Sauce

    Posts: 1,047
    in EggHead Forum
    The fam is not all that crazy about bbq sauce and I am planning to do some cubed up pork belly.  Any suggestions on doing them without bbq sauce?

    Thanks

    Geaux Tigers!
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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    Comments

    • Posts: 15,558
      Wing sauce?  Teriyaki?  Hot sauce?    Balsamic dressing or glaze?
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    • Posts: 4,343
      Jalapeno jelly, balsamic vinegar glaze. 

      Little Rock, AR

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    • Posts: 18,459
      Something Korean. BBQ with a twist. 
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    • Posts: 4,991
      Butter, brown sugar and bourbon, mixed together and brushed over towards the end of the cook. That should do it.
      Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
       
      3 Large, 1 Small, 1 well-used Mini
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    • Posts: 1,047
      I love the suggestions.  I really like the butter, brown sugar and bourbon idea.  What's not to like about that combination.  What are the ratios of each?

      Thanks
      The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
      Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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    • Posts: 18,459
      Along those lines:  3 honey 1 bourbon 1 schriacha little different. Sweet with a kick. 
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    • Posts: 34,661
      Great ideas above-you can always get them close and then apply different sauces (or nekked) for the finish.  Good luck with keeping the mixed bag sorted out.  Great groceries await.
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 4,326
      Mango (or similar) Pepper jelly. 

      If it was closer to winter I would say cook down some apple jelly with cinnamon and a sweet bourbon. 

      "Brought to you by bourbon, bacon, and a series of questionable life decisions."

      South of Nashville, TN

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    • Posts: 4,991
      @RajunCajun - when I did the butter, brown sugar and bourbon glaze, I used 1/2 stick of butter and the other two to taste, just dumped them in and tasted it until I liked it. Sorry, no measurements, but I'm pretty sure you won't be able to mess it up.
      Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
       
      3 Large, 1 Small, 1 well-used Mini
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    • Posts: 6,239
      I've had good results w. both rubs and marinades started at least 12 hours earlier. If you like heat, and can find it, Walkerwood's Jamaican Jerk paste seasoning rubbed on the day works really well. It is, to me a little bitter, but I guess that is part of the bite.

      Butter is always good. Sesame oil w. citrus zest and a bit of cayenne works pretty well too.
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    • Posts: 34
      check out Malcom Reed  real good Pork Belly
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    • Posts: 584
      Look up pork belly burnt ends on the howtobbqright site.
      I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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