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    Pork belly

    Posts: 12
    in EggHead Forum
    How do you guys prepare and cook pork belly’s?  Tried some at Pensacola egg fest and they were awesome. 
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    • Posts: 34,879
      Welcome aboard and enjoy the journey.  Above all, have fun.
      Here's a link to a forum favorite:
      http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/  
      Many have made some mods to the above recipe-the search function should yield many threads.  FWIW-
      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: 1,157
      No need to look any further than the link @lousubcap posted. Malcom Reed's recipe is spectacular.
      Large Egg, PGS A40 gasser.
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    • Posts: 259
      For a change of pace I've done pork belly whole (actually 1/2 the slab) at 250 for about 3 hours with a couple chunks of cherry.  Let it cool and refrigerate overnight.  Next day slice it in about 1/2" slices, sprinkle with a little of your favorite rub and throw on a hot grill for a minute or so each side.  I use my gasser for this.  Serve it up with some creole or any other spicy mustard.

      Malcom Reed's burnt ends are the best, but as I said you might try this for something different.  There's a local restaurant here that serves it this way as an appetizer.   

      Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

      LBGE, Weber Spirit 

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    • Posts: 6,239
      An Oriental mkt. in town has belly pieces most weeks. They have the skin on. They usually sell out in 2 days. They are thinner and smaller than belly for bacon. About as thick as a slab of ribs. And, they can be cooked like ribs. Rub and smoke, but they only take maybe 3 hours. At that point, the skin is easily cut off, but isn't very good for making pork rinds. Typically, I serve 1/2" slices, because its very rich. Or, chill for a day, and slice thin for sandwich meat, which is really good.

      Before cooking, the skin is really hard to cut away. One needs a ver-r-r-y sharp knife. So I cook it, and save the smoked skin for bean flavoring.

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    • Posts: 19,731
      edited November 2018
      Costco is already sliced. Cook at 275/300 to 142 then freeze. 
      I like salt and pepper only. 
      Sugar Maple for smoke. 

      Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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    • Posts: 19,731
      Should add: the first picture is belly that @Lawn Ranger gave me when we went to Taos and I cooked.
      The second pic is belly that I went to Austin and bought the next morning Linda and I were back. Damn that is good stuff and so easy....
      Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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    • Posts: 11,366
      Mickey said:
      Should add: the first picture is belly that @Lawn Ranger gave me when we went to Taos and I cooked.
      The second pic is belly that I went to Austin and bought the next morning Linda and I were back. Damn that is good stuff and so easy....
      Makes me want to get the precliced pack...looks delicious 
      Visalia, Ca @lkapigian
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    • Posts: 34,879
      Around here Costco always has the sliced bellies in the display case and every so often a non-sliced 10-12 lb'er.  I always ask them to take one of their full bellies and half-it.  End up with a whole5 lb +/- belly perfect for my burnt ends needs.  FWIW-
      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: 184
      Webass said:
      For a change of pace I've done pork belly whole (actually 1/2 the slab) at 250 for about 3 hours with a couple chunks of cherry.  Let it cool and refrigerate overnight.  Next day slice it in about 1/2" slices, sprinkle with a little of your favorite rub and throw on a hot grill for a minute or so each side.  I use my gasser for this.  Serve it up with some creole or any other spicy mustard.

      Malcom Reed's burnt ends are the best, but as I said you might try this for something different.  There's a local restaurant here that serves it this way as an appetizer.   
      What are you using for seasoning for the smoke?
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    • Posts: 1,932
      lkapigian said:
      show previous quotes
      Makes me want to get the precliced pack...looks delicious 
      Don't forget the foil as @Mickey shows.. lots of "drippings"
      +++++++++++++++++++++++++++
      Austin, Texas.  I'm the guy holding a beer.
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    • Posts: 19,731
      sumoconnell said:
      show previous quotes
      Don't forget the foil as @Mickey shows.. lots of "drippings"
      I like to use salt on top of the foil. 
      Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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    • Posts: 259
      Daddyshack said:
      show previous quotes
      What are you using for seasoning for the smoke?
      Either my homemade rub or Bad Byron.  I've found go a little light with the rub when you grill the slices.  It's easy to over power with too much.

      Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

      LBGE, Weber Spirit 

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    • Posts: 122

      Buy a slab from Costco. Cube it about 1.5 or 2 inch cubes.  Tub with your fav rub (Mixon Rubba dub or Meat Church honey hog are favs). Smoke at 275ish for 2 hours (will be nice and squishy). Add to a disposable aluminum tray with butter and then. 1. More rub for savory or 2. Brown sugar and your fav sauce for sweet). 30 more minutes and you're done!

      Btw it's amazing on a Hawaiian roll with come cabbage, hot honey or pepper jelly). 
      Dallas Texas.
      2 x XLBGE 1 x LBGE.
      Tech:  EggGenius and Thermoworks Smoke w Gateway
      Lump: Rockwood/Fogo
      Wood: Cherry, Apple, PostOak, Pecan
      Meat: Costco, Deep Cuts
      Rubs: Meat Church, HardcoreCarnivore, John Henry's
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    • Posts: 122
      all smoked...
      Dallas Texas.
      2 x XLBGE 1 x LBGE.
      Tech:  EggGenius and Thermoworks Smoke w Gateway
      Lump: Rockwood/Fogo
      Wood: Cherry, Apple, PostOak, Pecan
      Meat: Costco, Deep Cuts
      Rubs: Meat Church, HardcoreCarnivore, John Henry's
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    • Posts: 122
      Sauced...
      Dallas Texas.
      2 x XLBGE 1 x LBGE.
      Tech:  EggGenius and Thermoworks Smoke w Gateway
      Lump: Rockwood/Fogo
      Wood: Cherry, Apple, PostOak, Pecan
      Meat: Costco, Deep Cuts
      Rubs: Meat Church, HardcoreCarnivore, John Henry's
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    • Posts: 1,843
      I highly recommend cutting them down more in the half inch range. The two inch sizes as a few recipes suggest just ends up with some all fat pieces which realistically isn’t very appealing to me or my guests. They break down so much better cut half or 3/4 inch in my opinion.
      Dunedin, FL
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