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Anybody here egg a full pork belly as is and not just curing and slicing like bacon?

RRP
RRP Posts: 26,455
in EggHead Forum
This weekend I had a buddy near NO who doesn't post on any egg forums ask me if I ever egged a pork belly as is. I said no and he said he had eaten some of the best pork in his life cooked as a whole piece, but didn't know how to do it.  Any pointers or recipes out there would be appreciated!
Re-gasketing the USA one yard at a time 
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Comments

  • gonepostal
    gonepostal Posts: 722
    I have cooked 1 that way. I cooked it low n slow with a typical butt rub. I remember it being good but definitely not the best of my life. My Costco has them all the time for a $20 - $30 investment. I say give it a shot...
    Wetumpka, Alabama
    LBGE and MM
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  • Skrullb
    Skrullb Posts: 666
    edited August 2018
    I’ve done burnt ends a few times and they’re always good. This was All Things BBQs recipe with smoked pineapple pico. It’s fantastic
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    https://eggheadforum.com/discussion/1204697/first-pork-belly-attempt/p1

    Little Rock, AR

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  • Spaightlabs
    Spaightlabs Posts: 2,349
    Ron- I do a whole pork belly every couple/few months - love 'em in sammiches or tacos.  Low and slow and let that fat render.  I've 

    Tell your friend that he may run into nipples on some larger bellies and those can be a bit off-putting to an unsuspecting diner.

    @SGH would tell you that a Muhle r41 is easily capable of removing a nipple.
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  • JohnInCarolina
    JohnInCarolina Posts: 34,727
    Pork belly burnt ends are the way to go here Ron, without question.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • lousubcap
    lousubcap Posts: 36,785
    @RRP - I really focus on answering the question asked but here I am taking liberty with "egg a full pork belly as is and not just curing and slicing like bacon" offering.  Please pass along the following to your near NO (not SGH??) friend as this is a great recipe:
     A winner every time:
    And here is a link to a slightly modified approach that is an enhancement from my perspective:
    Pork Belly Burnt Ends-Malcom Reed with @Sea2Ski's adaptation
     FWIW-

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Legume
    Legume Posts: 15,936
    Ron, you’re a good egg doing that man’s typing and internetting for him.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • lousubcap
    lousubcap Posts: 36,785
    Too late to edit the above but here's another recipe that works quite well and may qualify:
    https://www.pitbarrelcooker.com/resources/pork-belly/  Clearly adaptable to any cooker.  FWIW-

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Retired RailRoader
    Retired RailRoader Posts: 980
    Pork belly burnt ends are to die for!
    Everyday is Saturday and tomorrow is always Sunday.
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  • JohnInCarolina
    JohnInCarolina Posts: 34,727
    Ron, have you thought about pork belly burnt ends?
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • RRP
    RRP Posts: 26,455
    JohnInCarolina said:
    Ron, have you thought about pork belly burnt ends?
    No - like I said I really just posted this request for a buddy who is not on this or any other BGE forum.
    Re-gasketing the USA one yard at a time 
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  • Legume
    Legume Posts: 15,936
    Sometimes a pork belly with skin has hair still on it.  Any suggestions for removing this hair?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    Porchetta is an option: https://www.seriouseats.com/recipes/2011/12/all-belly-porchetta-recipe-italian-roast-pork.html
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
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  • SGH
    SGH Posts: 28,989
    Legume said:
    Sometimes a pork belly with skin has hair still on it.  Any suggestions for removing this hair?
    There is several ways to remove it. You can scald and scrape the meat. You can shave it with a very sharp knife or razor. You can burn it off with a torch. If you are pretty good with a knife, you can even remove a thin layer of the skin with a filet knife which will remove the hair along with the small amount of skin. For this trick the meat needs to be pretty cold or it can be a real struggle. It don’t need to be froze, but for ease of application it should be between 33 - 35 degrees. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • johnnyp
    johnnyp Posts: 3,932
    APL has a pork belly recipe also
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • SSQUAL612
    SSQUAL612 Posts: 1,186
    edited August 2018
    SGH said:
    Legume said:
    Sometimes a pork belly with skin has hair still on it.  Any suggestions for removing this hair?
    There is several ways to remove it. You can scald and scrape the meat. You can shave it with a very sharp knife or razor. You can burn it off with a torch. If you are pretty good with a knife, you can even remove a thin layer of the skin with a filet knife which will remove the hair along with the small amount of skin. For this trick the meat needs to be pretty cold or it can be a real struggle. It don’t need to be froze, but for ease of application it should be between 33 - 35 degrees. 
    @SGH How about the Muhle R41?
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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  • Legume
    Legume Posts: 15,936
    edited August 2018
    SSQUAL612 said:
    SGH said:
    Legume said:
    Sometimes a pork belly with skin has hair still on it.  Any suggestions for removing this hair?
    There is several ways to remove it. You can scald and scrape the meat. You can shave it with a very sharp knife or razor. You can burn it off with a torch. If you are pretty good with a knife, you can even remove a thin layer of the skin with a filet knife which will remove the hair along with the small amount of skin. For this trick the meat needs to be pretty cold or it can be a real struggle. It don’t need to be froze, but for ease of application it should be between 33 - 35 degrees. 
    @SGH How about the Muhle R41?
    Thank you.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • jdkeithbge
    jdkeithbge Posts: 310
    Ron - I did this a couple years ago, haven't tried since: https://eggheadforum.com/discussion/1201822/pre-christmas-pork-belly

    Been meaning to do the burnt ends method but still haven't done it yet.  It was alright whole and then sliced, but from what I've seen on this forum the burnt ends appears to be a much better product.
    XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX
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  • Teefus
    Teefus Posts: 1,259
    Meat candy!




    Michiana, South of the border.
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  • nolaegghead
    nolaegghead Posts: 42,109
    Inadvertently, yes.  I was smoking some belly I cured and got drunk, passed out.  Woke up sprawled on the couch and floor.  Was about to crawl into bed and realized I was smoking some bacon.  Took an internal temp and it was around 210F.

    Pulled it off, wrapped and threw in the fridge, then crawled into bed.

    It's still there, need to cut it or do something with it.

    I've had belly in numerous forms through the years.  Burnt ends, candied, floating in a bowl of ramen soup, and just smoked like a brisket. 

    Conclusion:
    1. Fat is delicious
    2. Has unhealthy amount of fat, ergo, delicious
    3. Super unhealthy
    4. To mitigate #3 above, eat small amounts or cook the bejesus out of it.



    ______________________________________________
    I love lamp..
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  • Markarm4119
    Markarm4119 Posts: 526
    Cooked pork belly burnt ends and took to a buddy's birthday party, sorry no pics. They were absolutely the "belle of the ball ". When asked for the recipe after too many barley pops, told the curious lot to Google Malcom Reed.
    CRS !
    LBGE, and just enough knowledge and gadgets to be dangerous .
    Buford,Ga.
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  • RRP
    RRP Posts: 26,455
    A big THANK YOU to all you guys who shared your eggperience! 
    Re-gasketing the USA one yard at a time 
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  • SSQUAL612
    SSQUAL612 Posts: 1,186
    Markarm4119 said:
    Cooked pork belly burnt ends and took to a buddy's birthday party, sorry no pics. They were absolutely the "belle of the ball ". When asked for the recipe after too many barley pops, told the curious lot to Google Malcom Reed.
    CRS !
    Pics or it never happened. 
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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