Smoked pork belly

maxqMember

As a follow up to my Char Siu experiment last year I'd like to take a stab at smoked pork belly...not cured; just smoked. My thinking is -
-rub with brown sugar, wrap and rest overnight
- season with salt, pepper and rib rub
- smoke rind side down, cherry wood, pull when toothpick tender.

Any other tips from those who've tried one?

Thanks.

4/28/113:01 PM

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Former Member

Crispy Roast Pork (Siew Yoke)
(pork belly)

cooks at 375 internal temp 160

http://www.saveur.com/article/...Roast-Pork-Siew-Yoke

http://bit.ly/gwCrhX

4/28/116:30 PM

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tnqMember

Laura Calder had a show on the Cooking Channel where she did a pork belly. It was oven roasted of course but a similar process could be done for smoking. The finish belly did look very tasty; looked better on the TV show than as pictured with the recipe on the web.

Pork Belly by Laura Calder

4/29/118:31 AM

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mnhogfarmerMember

When I smoke belly, I leave it attched to the spareribs.
In my opinion, spareribs are belly with bones in.

Thick sliced side pork strips seasoned with a good rub like the one descibed in the first post are good over direct heat (gas, charcoal),too. I prefer limp strips over crispy strips.

4/29/119:43 AM

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maxqMember

Much obliged gent.

4/29/119:52 AM

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Former Member

Oh, no problem.

4/29/1111:02 AM

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