Pork Belly Recipes? - 24hourcampfire

Suggestions?

My brother who is in the food business dropped one off at my office. It's frozen.
I've never cooked a pork belly.

http://www.olivemagazine.com/guides/best-ever/best-ever-pork-belly-recipes/

All are good, but I love the fennel rubbed one !

[Linked Image]

Pork Belly “Burn’t Ends”

Step 1: The Brine

2-Quarts of water

2-Cups of Morton’s Tender Quick

1-Cup of brown sugar

1-Cup of your favorite pork rub

1-Cup of your favorite bbq sauce

1-Cup of Molasses

Heat the water with Tender Quick, sugar and all the other spices. Cook over medium heat, stirring constantly, until the sugar and Tender quick are dissolved. Remove from heat add ice. Stir until the ice has melted. Score the front and back (fat side) of the pork belly with a sharp knife ¼ inch deep. Place pork belly in either catering pan or sealed container and cover with brine, put in the refrigerator. Each day either turn or massage to make sure the pork belly is covered by the brine.

Curing time usually 3-4 days in refrigerator

Step 2: The Cook

Set your smoker to 250 degrees. Rub the Pork belly down with a heavy coat of your favorite rub to create the crust. Place the pork belly on the smoker and add your favorite smoking wood. Smoke the pork belly to 200 degrees internal, usually about 6-7 hours at 250 degrees.

Once the Pork Belly had been removed from the smoker allow to cool for ½ hour. Cut against the grain in about 1 inch slices, than cut the slices into the desired cube size to fit your need. Place the cubes in a hot skillet and add a little butter and BBQ Sauce and sauté until hot. Serve on a large piece of Texas Toast with a side of slaw and beans.

Brits cook them too:

MM, PBs were a specialty of my sainted mother and old skool hungarian cook. Brought a lot of recipes over with her to this country. Grew up on them but never cooked them. She cubed hers up and deep fried them. BANGIN'.

It's uncured side pork?

Originally Posted by BOWHUNR

Pork Belly “Burn’t Ends”

Step 1: The Brine

2-Quarts of water

2-Cups of Morton’s Tender Quick

1-Cup of brown sugar

1-Cup of your favorite pork rub

1-Cup of your favorite bbq sauce

1-Cup of Molasses

Heat the water with Tender Quick, sugar and all the other spices. Cook over medium heat, stirring constantly, until the sugar and Tender quick are dissolved. Remove from heat add ice. Stir until the ice has melted. Score the front and back (fat side) of the pork belly with a sharp knife ¼ inch deep. Place pork belly in either catering pan or sealed container and cover with brine, put in the refrigerator. Each day either turn or massage to make sure the pork belly is covered by the brine.

Curing time usually 3-4 days in refrigerator

Step 2: The Cook

Set your smoker to 250 degrees. Rub the Pork belly down with a heavy coat of your favorite rub to create the crust. Place the pork belly on the smoker and add your favorite smoking wood. Smoke the pork belly to 200 degrees internal, usually about 6-7 hours at 250 degrees.

Once the Pork Belly had been removed from the smoker allow to cool for ½ hour. Cut against the grain in about 1 inch slices, than cut the slices into the desired cube size to fit your need. Place the cubes in a hot skillet and add a little butter and BBQ Sauce and sauté until hot. Serve on a large piece of Texas Toast with a side of slaw and beans.

Good stuff Mike. Up top okay with you?

BTW will call this weekend. Been obscenely busy with family and Blue Alliances.

Hope your Dad and Ms. L are well!!

Hoop

Originally Posted by 284LUVR

MM, PBs were a specialty of my sainted mother and old skool hungarian cook. Brought a lot of recipes over with her to this country. Grew up on them but never cooked them. She cubed hers up and deep fried them. BANGIN'.

At the boucherie those are "gratons" and they are to die for!! Très bien!!!!

Originally Posted by wabigoon

It's uncured side pork?

Yes, that's correct Richard.

Originally Posted by byc

Originally Posted by BOWHUNR

Pork Belly “Burn’t Ends”

Step 1: The Brine

2-Quarts of water

2-Cups of Morton’s Tender Quick

1-Cup of brown sugar

1-Cup of your favorite pork rub

1-Cup of your favorite bbq sauce

1-Cup of Molasses

Heat the water with Tender Quick, sugar and all the other spices. Cook over medium heat, stirring constantly, until the sugar and Tender quick are dissolved. Remove from heat add ice. Stir until the ice has melted. Score the front and back (fat side) of the pork belly with a sharp knife ¼ inch deep. Place pork belly in either catering pan or sealed container and cover with brine, put in the refrigerator. Each day either turn or massage to make sure the pork belly is covered by the brine.

Curing time usually 3-4 days in refrigerator

Step 2: The Cook

Set your smoker to 250 degrees. Rub the Pork belly down with a heavy coat of your favorite rub to create the crust. Place the pork belly on the smoker and add your favorite smoking wood. Smoke the pork belly to 200 degrees internal, usually about 6-7 hours at 250 degrees.

Once the Pork Belly had been removed from the smoker allow to cool for ½ hour. Cut against the grain in about 1 inch slices, than cut the slices into the desired cube size to fit your need. Place the cubes in a hot skillet and add a little butter and BBQ Sauce and sauté until hot. Serve on a large piece of Texas Toast with a side of slaw and beans.

Good stuff Mike. Up top okay with you?

BTW will call this weekend. Been obscenely busy with family and Blue Alliances.

Hope your Dad and Ms. L are well!!

Hoop

Fine by me. Everyone back here is good. Look forward to hearing from you Hoop.

Mike

I'll ask my son what he did on this one.

CRACKLINSSSSSS

That looks great! Smoke and all!

I have a 5lb belly on the BGE here's hoping she comes out good !

C

OMG!!

Goodness!!

That is a beautiful cook on that Dan!