Asian Style Pork Belly Sammich


 

Phil Perrin

TVWBB Hall of Fame
I've had a 3 pound slab of pork belly in the freezer for a while that started calling my name last week. :cool: 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.
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[/url]Untitled by Phil Perrin, on Flickr[/IMG]
Onto the kettle with a snake of KBB, no wood.
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[/url]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.
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[/url]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!
 

 

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