Pork Belly Roast: my first, not last for sure!

Enrico Brandizzi · Dec 3, 2014

Ok. First I should thank Wolgast. He gave me the idea and tips.

Then, my first try starts with 5 lb pork belly. Never bought before so, maybe it's not the best one.

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Then I cross patched all the fat side

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And seasoned using SPOG both sides. I hadn't enough time to let it rest in fridge. Next time

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I was looking for a roasting action round 350F for at least 2 hours. So, I settled up my 26 OTG for indirect cooking using my 22WSM water pan and "the ring of fire". Added one chunk of withe oak and some apple chips.

IMG_4285 di BBQness, su Flickr.

Added the meat and let it roast for 2 h and 30 min till 150 F IT.

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Outcome.

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And sliced

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That was simply delicious.
Thanks for stopping by.
Enrico

John Solak · Dec 3, 2014

Wow that looks fantastic,well done!!!

Dwain Pannell · Dec 4, 2014

I believe that is a delicacy. I love the use of the 22" water pan in the 26"er. Very creative.

Chris Arnold · Dec 4, 2014

spot on Enrico

magnifico....

ChuckO · Dec 4, 2014

You da' man Enrico. Fantastic!!!

Benji Chong · Dec 4, 2014

Wow looks awesome! It looks like it but I gotta ask, were you able to achieve the elusive crispy skin?? I've made pork belly about 3 times now and I'm still not 100% satisfied with the way it came out. I also dig the water pan idea!

Rich Dahl · Dec 4, 2014

Wow that looks great!

Bill Schultz · Dec 4, 2014

Wow! perfectly done my friend

Barb D · Dec 4, 2014

Great job, you nailed that one!

Jose Suro · Dec 4, 2014

Excellent Enrico! Looks fabulous!

Brian Dahl · Dec 4, 2014

That looks really, really good, Enrico! Nice work.

Daum · Dec 4, 2014

That looks awesome! Great job!

Daum

Cliff Bartlett · Dec 4, 2014

Outstanding cook, Enrico! Looks fantastic!

Enrico Brandizzi · Dec 4, 2014

Benji Chong said:
Wow looks awesome! It looks like it but I gotta ask, were you able to achieve the elusive crispy skin?? I've made pork belly about 3 times now and I'm still not 100% satisfied with the way it came out. I also dig the water pan idea!

Well Benji. I can assure you it was amazing cruncy skin. Maybe the beginner's luck! It helps for sure!

SalP · Dec 4, 2014

Looks really good Enrico. Gave me an idea for the weekend. I have 2lbs of pork belly in the freezer, now I know what I am going to do.

Benji Chong · Dec 4, 2014

Enrico said:
Well Benji. I can assure you it was amazing cruncy skin. Maybe the beginner's luck! It helps for sure!

Seriously looks amazing, you didn't have to flip it all or anything during the whole cook?

Enrico Brandizzi · Dec 4, 2014

Benji Chong said:
Seriously looks amazing, you didn't have to flip it all or anything during the whole cook?

Benji, I did not open the lid for 2 h. Just to check IT. Then 30 min more. That's all.

Wolgast · Dec 4, 2014

Jaw dropping cook buddy! Looks stunning. That was how my skin should have looked like. Awesome as always

Clint · Dec 4, 2014

Dwain Pannell said:
I believe that is a delicacy. I love the use of the 22" water pan in the 26"er. Very creative.[/QUOTE

Indeed!

***That's it - I'm sold. Weber needs to make a 26" performer.

russ olin · Dec 5, 2014

I'm sure that it tasted as good as it looked. I have pork bellies in the fridge to smoke next week.

Pork Belly Roast: my first, not last for sure!

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