Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: [1] 2   Go Down

Author Topic: Pork Belly Recipe Request  (Read 2727 times)

0 Members and 2 Guests are viewing this topic.

Ralphie

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 555
Pork Belly Recipe Request
« on: June 07, 2018, 04:03:44 PM »

Any pork belly recipes to share?  I bought a boneless pork belly slab that is about 1.5" thick and 10"x10" in size.  I had to have it.  Any suggestions on what to do with it?

Thanks!
Logged
Rec Tec Stampede RT-590  40 going on 13

leppolite

  • Using less gas.
  • **
  • Offline Offline
  • Posts: 74
Re: Pork Belly Recipe Request
« Reply #1 on: June 07, 2018, 04:11:08 PM »

Bacon or PB Burnt ends come to mind initially. Porchetta is also an option and can be very tasty. I have not used the Porchetta recipe below but have used others in the past, I did use this recipe for burnt ends and they turned out tasty and popular.

« Last Edit: June 10, 2018, 12:03:53 PM by Bentley »
Logged
Rec Tec RT-680
Akorn Kamado
Pit Boss Copperhead 5

dk117

  • Guest
Re: Pork Belly Recipe Request
« Reply #2 on: June 07, 2018, 06:28:54 PM »

https://pelletfan.com/index.php?topic=90.msg29318#msg29318

done right, these burnt ends can be amazing. 

DK
Logged

Woody

  • Using less gas.
  • **
  • Offline Offline
  • Posts: 40
Re: Pork Belly Recipe Request
« Reply #3 on: June 07, 2018, 10:04:22 PM »

I've been trying to hit pork belly out of the park for a while.  My Costco always has skinless 10lb slabs and I see the potential but have failed to really produce anything good on the smoker until recently.  Now I'm liking to simply coat heavily with salt and pepper and smoke at 225-250 for about 4 hours.  Then wrap it in foil and continue until its real tender, about another 2-4 hours.  Lastly, i'll unwrap and quickly direct sear or roast at 500 just long enough to crisp the fat.  Then I'll cut off bites against the grain and its pretty darn good.  There is room for improvement though...I can't keep the exposed meat on the bottom of the belly from getting a bit chewy.  I cut that off before eating but I'm going to start braising the belly after smoking for only a few hours to see if that helps.
Logged

triplebq

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1220
  • If you are looking you ain't cooking
Re: Pork Belly Recipe Request
« Reply #4 on: June 07, 2018, 10:34:09 PM »

I do bacon bites. https://pelletfan.com/index.php?topic=1361.msg15041#

Scroll down to the middle of the post on page 1.
Logged
Orion Smoker Blaz'n Grid Iron Cookshack FEC-120 Cookshack Charbroiler CB036

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
Re: Pork Belly Recipe Request
« Reply #5 on: June 08, 2018, 10:15:47 AM »

Thank you...dk & triple...
Logged
Bacon is a Gateway Food...

Ralphie

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 555
Re: Pork Belly Recipe Request
« Reply #6 on: June 08, 2018, 10:16:08 AM »

Great suggestions, thanks!

Triple, I went ahead and saved your meatball and party wings recipe too!  I swear, some of the recipes I see on here make my stomach make noise.  Am I the only one?
Logged
Rec Tec Stampede RT-590  40 going on 13

reubenray

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 949
  • Bella Vista, Arkansas
Re: Pork Belly Recipe Request
« Reply #7 on: June 09, 2018, 11:12:23 AM »

What is the best way to cut the skin off of the pork belly?  I want to make some pork belly burnt ends.  I checked with Costco, but all they had were huge bellies with the skin still on.  My local Winn Dixie had smaller ones on sale, but they still had the skin on.
Logged
Traeger Junior, Smokin Brothers PP36 and 17" Blackstone Griddle

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
Re: Pork Belly Recipe Request
« Reply #8 on: June 09, 2018, 02:04:40 PM »

Just like fileting a fish!
Logged
Bacon is a Gateway Food...

migraine8626

  • Using less gas.
  • **
  • Offline Offline
  • Posts: 28
Re: Pork Belly Recipe Request
« Reply #9 on: June 09, 2018, 02:56:26 PM »

Is it best to take the rind off before curing...Can you do anything with the rind...Or is just a throwaway...
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
Re: Pork Belly Recipe Request
« Reply #10 on: June 09, 2018, 03:07:18 PM »

You do not have to remove it, to cure or to eat.  I have always wanted to make pork rinds out of them, but man what a laborious process!
Logged
Bacon is a Gateway Food...

migraine8626

  • Using less gas.
  • **
  • Offline Offline
  • Posts: 28
Re: Pork Belly Recipe Request
« Reply #11 on: June 09, 2018, 03:10:08 PM »

What do most people do on a average...Remove or leave it on...
Logged

bregent

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 925
Re: Pork Belly Recipe Request
« Reply #12 on: June 09, 2018, 03:37:30 PM »

Is it best to take the rind off before curing...Can you do anything with the rind...Or is just a throwaway...

I always remove before and freeze to make pork rinds later. Some folks remove after smoking - apparently it's easy to peel it off when warm.
Logged

migraine8626

  • Using less gas.
  • **
  • Offline Offline
  • Posts: 28
Re: Pork Belly Recipe Request
« Reply #13 on: June 09, 2018, 03:57:23 PM »

Would you get equal or less penetration from the cure with the rind on??? Thanks
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
Re: Pork Belly Recipe Request
« Reply #14 on: June 09, 2018, 05:59:19 PM »

I will have to guess, as I have never cured one with skin on.  I am going to say you will get same penetration of cure, but it may take more time.
Logged
Bacon is a Gateway Food...
Pages: [1] 2   Go Up