Hi All,
Bought a large package of sliced pork belly at Costco. The slices are about 1.5 inches thick and are pretty lean in appearance. I used half of them to cure for Lap Yuk (cured Cantonese belly, what I call "Chinese bacon"), but have a bunch left to smoke somehow. I found a recipe that wants 1/4 inch slices to smoke and then pan-fry to serve, but I'm looking for other options. Any ideas or recipes appreciated. Thanks much!
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Jay: The first thing I thought of when you were talking about the sliced belly was burn ends. I have seen some recipes for this.
Mike, yep, I found a couple of recipes for those, which I'm going to try. I've only ever smoked whole belly, but the Costco slices are pretty nice and usually quite lean. I have two recipes for slices; one says slice thin, dry brine in the fridge overnight with spice rub, smoke, then pan sear before serving. The other says slice think, apply rub, smoke right away and serve right out of the smoker. Trying to decide which to try first.
