I have a square cut belly pork (With Spare Ribs still attached)...
I was thinking of doing it much like Spare Ribs? I was going to remove the skin, rub and smoke.
Any advice on IT's before foiling and saucing or should I use an adaptation of the 3-2-1 method, but only start the 3 section when the rib tips start showing?
Any advice would be welcome as this cut is virgin territory for me...
... A different approach, I'm jumping in at the deep end, and I will just see how the results turn out.
Going to create a marinade with the following (UK imperial measurements!)
1 pint chicken stock
12 spring onions
3 fl oz light soy sauce
3 fl oz Chinese rice wine
1fl oz rice wine vinegar
2 tbsp Palm sugar
3 star anise
4in piece of fresh ginger root, peeled and sliced
pinch of dried chilli flakes
Cut the Belly pork into 6 inch squares, marinate overnight (I may vacuum pack for extra pentration).
3 hours of Maple smoke, then cook till the I.T gets to 170 Fahrenheit then foil to rest.
Can anyone see any glaring errors with this strategy?
I'm not exactly sure what you are wanting your finished product to be so I will just mention that at an IT of 170F you are going to begin to render out a lot of the fat of the belly. I'm not saying that is a bad thing, just info for you to have.
Let us know how it turns out! It does sound interesting...
Quote from: KyNola on March 01, 2012, 06:48:11 AM
I'm not exactly sure what you are wanting your finished product to be so I will just mention that at an IT of 170F you are going to begin to render out a lot of the fat of the belly. I'm not saying that is a bad thing, just info for you to have.
I'm certainly after a tender cut after the cooking process, so a fair bit of rendering is required.
Your marinade looks good, and I may try it some time. I like fresh smoked pork belly, but have to eat it in moderation. You do need to let some of the fat to render out, so I take mine to 155 - 160°F. If you like fat, take it only to 140 - 145°F.
Here is how I smoke it:
Smoked Pork Belly (http://www.susanminor.org/forums/showthread.php?434-Smoked-Pork-Belly)
I also like to take it out of the smoker early, and finish on the grill.
Quote from: Habanero Smoker on March 01, 2012, 01:33:51 PM
Here is how I smoke it:
Smoked Pork Belly (http://www.susanminor.org/forums/showthread.php?434-Smoked-Pork-Belly)
I also like to take it out of the smoker early, and finish on the grill.
Thanks H.S,
Looks spectacular!
Belly Pork seems to be a bit more common over here... I think probably as British bacon tends to be made from either the back or loin rather than belly. Belly is also cheap! The cut I have is roughly $1.60 per lb for an old spot rare breed pig (Which is cheap for us - Lamb is the main meat round these parts).
I would also add a stick of Cinnamon to the marinade (Sorry, missed that one off!).
Does the final grilling do a good job of crisping up the skin?
It does crisp the skin a little bit, but it also changes the final flavor, due to the Maillard Reaction.
The next time I get some bellies, I will definitely try your recipe.
The story so far...
It was quite a thick cut, so I decided to remove the ribs, BBQ them conventionally with a rub and then cut up the belly.
(http://i1155.photobucket.com/albums/p559/stevepostill/P3020901.jpg)
(http://i1155.photobucket.com/albums/p559/stevepostill/P3020902.jpg)
(http://i1155.photobucket.com/albums/p559/stevepostill/P3020903.jpg)
I got the marinade on a slow simmer to help infusion of the ingredients... I also added cinnamon and garlic.
(http://i1155.photobucket.com/albums/p559/stevepostill/P3020905.jpg)
then got the belly in marinade for tomorrows smoke.
(http://i1155.photobucket.com/albums/p559/stevepostill/P3020906.jpg)
I can't wait for the final results.
I'm interested as well. I have around 80 pounds of pork belly in my freezer.
I used three hours of Cherry (Never used it before, so thought I would give it a go.) then took it's I.T to 175 (I prefer a wee bit more rendering than 160).
(http://i1155.photobucket.com/albums/p559/stevepostill/P3030907.jpg)
(http://i1155.photobucket.com/albums/p559/stevepostill/P3030910.jpg)
I loved the final result, however, I would tweak the marinade. Use Honey instead of palm sugar, and use a bit more, and also add some Thai Fish sauce. I think the result would be improved.
I would be intertested to see what taste a stronger wood would impart.
Overall, I love it. The wife doesn't do belly, so it looks like its going to be a good night for me and the cats!
Beautiful color. I would SO hammer that.
Looks good. I may stick with the recipe I use and do some tweaking.
I prefer pecan on pork. I can't use cherry. I seem to have an allergic reaction to the smoke, and also when I ingest foods smoked with it.
Great color! Looks delicious! Need some alcohol while eating that to cut some of the fat lol.
Wow! That looks awesome.
Sent from my iPhone using Tapatalk
I'm also thinking that the recipe would work better with skin removed. Better marinade and smoke penetration.
The pork went so well with steamed basmati rice, and some stir fried greens and oyster sauce. Naturally it went down well with several ales!
Definitely take the skin off.....really not as hard as you might think.
Looks really good!