Pork Belly Two Ways

[Phil Perrin]

So, Pammi had a hankering for some pork belly. Ok, we're outta bacon too. So I decided to kill 2 birds with one belly!
Pammi got 2 chunks of belly from the store last week. One was 2.8 pounds, the other right at 2. She left the larger piece in the fridge to thaw and I dealt with it yesterday.
I split it right about in half. Put one in a brine for bacon next weekend. The other, I made an Asian style rub. Salt, black pepper, Chinese 5 spice, granulated roast garlic, cumin and coriander.

Bacon.

Asian spiced.
I put it on the kettle, using a snake of K, no smoke. Let it go for about 5 hours at 225*, until it got to 160* IT.

I then rearranged the remaining coals into a pile to bump the heat up so I could glaze it with hoisin sauce doctored with a little sriracha and honey.

I had to sample a couple pieces. Oh my goodness! This was truly a tender and delectable bite!
After it chilled, I sliced it into 1/2 inch pieces and put them on the gasser to mark and heat them back up.

They went on some Asian steamed buns Pammi made, along with some cole lsaw and a touch more hoisin.

Luckily, Pammi got some early for the first day back to school lunch, because it went quickly! Very tasty, and the buns were perfect for it!
Thanks for looking everyone!

 

[Mark B]

Nicely done Phil. I'm looking forward to trying something like this in the Fall.

 

[Pat G]

That looks really tasty Phil. Nicely done.

 

[ChuckO]

Excellent Phil! I gotta get me another Pork Belly

 

[Rich Dahl]

I've made nothing but bacon so far. What you did looks great, going to give that a try.

 

[Cliff Bartlett]

Made me hungry Phil. Look forward to seeing the bacon in a few days.

 

[Enrico Brandizzi]

Pork belly is always a success!

 

[Barb D]

WOW!!! Phil that's a great idea and looks delicious.

 

[TonyUK]

Hoisin, sriracha & honey. You could have glazed cockroaches with that & it would have tasted fab!
I like it Phil. Great cook. Pork belly is my favourite cut...........period!!

 

[Phil M]

Great idea. Love pork belly.

 

[Matt Rector]

Great looking belly! Going to do that next time I do bacon.

 

[Benji Chong]

Great looking pics! Love making pork belly!! (lechon!) And yea that hoisin, sriracha, honey glaze sounds out of this world, think im going to stop at the asian grocery store on the way home and pickup some ingredients for the holiday weekend! Thanks for sharing!!