Pork Belly Cook?

[D Arita]

I'm wondering if anyone has experience with cooking pork belly. I've had Chinese roast pork, with crispy skin and boy, do I love it! I'd love to be able to do something similar with this WSM. I was even thinking that if I did the cook without the water pan in place, more heat would get to the skin and possible roast it crispy, if I did skin side down.
Anyhow, I'd love some feed back on pork belly.

 

[Jeff (DCJeff)]

I've done lots of belly but never in a WSM. My best results have come from 2 stage method. Google Gordon Ramsays pork belly. His method can be simply modified for the WSM.

 

[Clark Deutscher]

I've done it a few times. here is one. Basically went low and slow and then crisped the skin over direct heat. Let me know if you have any questions.

Clark

 

[j biesinger]

I suggest roasting it as you would pork butt, when done, remove the water pan and cook direct on the top grate. I like to do this with chicken as the heat is sufficient to crisp the skin, but the distance is far enough that flare ups are inconsequential.

David Chang calls for a 24 hr cure of equal parts salt and sugar. I found rubbing this on as much will stick, seasons it nicely.