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Author Topic: Pork Belly with Spare Ribs Attached  (Read 559 times)

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Ralphie

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Pork Belly with Spare Ribs Attached
« on: October 23, 2018, 05:18:15 PM »
When I get this recipe perfected I’ll edit the original post and maybe get it moved to the “this is how I cook” section. It was really really good but I know it can be slightly better. I took a few ideas from various places and cuts of meat and developed the method below.

4 lb pork belly, skin on, ribs attached.

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Kosher salt layer to help with drying the skin while cooking.

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Smoked at 225 degrees for 2 hours then 275 degrees for another 3 hours. Internal temp was ~198. Then remove the salt layer.

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Broil in the oven until skin puffs and bubbles. Be careful not to burn it. The skin becomes crispy.

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Cracklin’ on top of belly on top of spare rib. It was tender and crispy and bit clean from the bone.

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yorkdude

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Re: Pork Belly with Spare Ribs Attached
« Reply #1 on: October 23, 2018, 06:14:34 PM »
Wow, that is crazy cool.
It truly looks great, nice job.
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pmillen

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Re: Pork Belly with Spare Ribs Attached
« Reply #2 on: October 23, 2018, 06:32:35 PM »
Unique.  I'm awaiting your final polishing.
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Paul

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Bentley

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Re: Pork Belly with Spare Ribs Attached
« Reply #3 on: October 23, 2018, 06:52:04 PM »
Did the cracklin render to your liking?
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Ralphie

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Re: Pork Belly with Spare Ribs Attached
« Reply #4 on: October 23, 2018, 07:10:47 PM »
The cracklin is the part I’d like to improve. Sections of it were great and others were too chewy.  There are a few other ways I’ve seen to get a good cracklin like scoring the skin, different cooking temp, air drying overnight in the fridge, etc...  I’m open to any and all suggestions on that. Once the cracklin technique is perfected, or at least reliable, then it will be ready for “this is how I cook”.
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Bentley

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Re: Pork Belly with Spare Ribs Attached
« Reply #5 on: October 23, 2018, 07:30:05 PM »
I would score it, but I have always fried mine, so I am no help!
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Bobitis

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Re: Pork Belly with Spare Ribs Attached
« Reply #6 on: October 23, 2018, 07:46:32 PM »
Having never attempted anything close to this, I would go the rte of crispy duck.

Score the skin but don't go so far as to the meat. 1" squares?  Put the meat in some sort of draining apparatus (skin up) and pour a kettle of not so boiling water over it. Let sit for 5 minutes, pat off the excess fat/moisture, and do it again.

In theory, this will remove a lot of the fat, and shrink the skin. So now ya have a 3/4" square of skin on less than half the fat that was there prior.

Then again... I could be completely wrong.  ::)
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triplebq

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Re: Pork Belly with Spare Ribs Attached
« Reply #7 on: October 23, 2018, 09:07:45 PM »
Very nice indeed
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darita

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Re: Pork Belly with Spare Ribs Attached
« Reply #8 on: October 24, 2018, 06:01:43 PM »
Wow!  Perfect!  That looks soooo good.  I can almost taste that crunchy skin.  Looks like Chinese roast pork, which I love.  Please do edit as you change your recipe. 
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urnmor

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Re: Pork Belly with Spare Ribs Attached
« Reply #9 on: October 24, 2018, 08:02:56 PM »
like others I have never done this however it certainly looks great :cool:
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Canadian John

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Re: Pork Belly with Spare Ribs Attached
« Reply #10 on: October 25, 2018, 09:59:31 AM »

 +1!    That deserves an 'attaboy.  :D
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