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Thread: Asian Style Pork Belly Sammich

  1. #1
    TVWBB Platinum Member Phil Perrin's Avatar
    Join Date
    Apr 2008
    Shuffletown, Charlotte, NC

    Asian Style Pork Belly Sammich

    I've had a 3 pound slab of pork belly in the freezer for a while that started calling my name last week. I knew what I was cooking today the middle of last week!
    I cut off a chunk and skinned it. Made a rub of salt, pepper, coriander, cumin, Chinese 5 spice, dry mustard and granulated roast garlic.
    [IMG]Untitled by Phil Perrin, on Flickr[/IMG]
    Onto the kettle with a snake of KBB, no wood.
    [IMG]Untitled by Phil Perrin, on Flickr[/IMG]
    It only took about 2 1/2 hours at 200-225* to reach 165* internal.
    I didn't get a pic after it came off, but Pammi and I sampled it. OMG, was that good!
    Pammi made some steamed buns, BS Asian slaw and pickled red onion. We put a little Hoisin on for sweetness.
    [IMG]Untitled by Phil Perrin, on Flickr[/IMG]
    So good, it didn't need a side!
    And, don't worry. The rest of the pork belly is curing for bacon!
    Thanks for looking everyone!
    Lagers and pilsners and ales, oh my!

  2. #2
    TVWBB Hall of Fame Clint's Avatar
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    May 2009
    Salt Lake City, UT
    those look good!
    18.5 WSM > 22.5 One-Touch Platinum > Genesis Silver B > Smokey Joe Gold > Q100 + Q100 = Q200 > Go Anywhere Gas

  3. #3
    TVWBB Olympian ChuckO's Avatar
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    May 2014
    Left Coast
    Looks great Phil
    85 78

  4. #4
    TVWBB Hall of Fame Barb D's Avatar
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    May 2014
    Prescott Valley
    OMG That looks so good, great job.
    2009 Performer Platinum , 1999 Genesis 1000 LX, Mini Smoker, 2009 E320ng, 18.5 , 1993 Smokey Joe, 2011 Performer Deluxe

  5. #5
    TVWBB 1-Star Olympian Rich Dahl's Avatar
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    Jul 2013
    Prescott Valley, Arizona
    What Barb said.
    "Rescuing just one dog won't change the world, but it surely will change the world for that one dog."

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