Pork Belly - Skin On

[Clark Deutscher]

I picked up a nice pork belly the other night. Smoked it at 250 to an internal of 180. Then seperated the WSM and put it on direct heat for a couple minutes, skin side down to crisp it up. Pretty good result, skin was excellent, I would take the internal a little higher next time though. Here's some pics. Any questions shoot away!

Meat side salted

Skin side salted and scored

Skin side done

Meat side done

Ready for a sandwich

With some fresh mozza on top

Clark

 

[Gary H. NJ]

Wow Clark -- quick bacon! I love pork belly (I usually braise it, Chinese style). You are my new hero!

 

[Jim Lampe]

VeryCool Clark! That looks delicious!!!

 

[G Dechaine]

Stupid question: how'd it taste?

It looks great. I want to roast a pork belly.

 

[Clark Deutscher]

I was trying to emulate a meal I had in Italy with this. It was ok but not as good as it could have been. Next time I'll cook until more fat has render and it is a little more tender. I'll toss a rub on it as well. This was just a trial run experiment. I like the taste of fat but it was a little too much as it was. It was good overall though! Also tossing around the idea of doing it on the rotiss to get the skin really nice and crisp.

Clark

 

[Mark B]

That cut might be a bit rich for me but it sure looks good.

Crispy pork is always good, the rotis would be just the ticket. Not sure how they seasoned in Italy, maybe like porchetta. Otherwise you could use a rub made with italian sausage flavours - maybe salt, pepper, fennel seed, red pepper flake.

Be interested to hear if you try it on the rotis.

 

[Clark Deutscher]

The one in Italy was just salt and pepper but cooked perfectly. This one wasn't....yet! Just figure once the cooking method is done a rub will add a lot. I'll probably do the rotiss in a few weeks. have to get to the other side of the island to the farm to get some belly. I'll let you know how it goes. Also going to have to do porchetta one of these fine days.

Clark