Pork Belly


 
R

Rick E G

New member
Ordered a pork belly from local meat market (was told it would be 10 to 13 lbs) and well it is 17 + lbs. Probably cut it in three equal slabs. Does anyone have experience with them. plan on leaving skin on for crackling but not sure at all about best method to achieve goal. Internal temps I have seen on the web are anywhere from 160 to 190? High heat on kettle to achieve crackling and then throw on wsm? I am all ears gentlemen.:wsm22::D
 
Rick. Check this post out from Chris Arnold on how to make great crackling. (Skin OFF). Hope this helps.

http://tvwbb.com/showthread.php?57391-Lamb-Shoulder-and-Pork-Belly/page2


Edit: Pic below unashamedly taken from Chris' post. ;)

28tgtvb.jpg
 
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Thanks Tony, I notice that this dish is most popular with the Queens subjects as I scour the internet for ideas. Still not sure if a high heat approach, low and slow or a combination of two is best. I have had it in the distant past as kind of a roast at Golden Corral of all places without skin on and not bad, but it would seem to this novice that it could be taken to a higher internal temp like pork butt and be fall apart tender. Just not wanting to botch the Mothers Day cook. Could take off the skin and I know I could cook it to my satisfaction but am intrigued by the thought of having the crackling AND smoking it. I am most likely just to anal about the whole affair. ;)
 
Rick. In my experience, (my Mum's roast pork), it's always been cooked in the oven with a low-ish heat to get that crispy crackling. But I see no reason why you couldn't get crispy crackling L&S. But I would suggest removing the skin first and placing it next to the belly on the smoker. Scoring the skin and salting prior to cooking is very important.

When I was a kid my Mum used to dread cooking pork for Sunday roast. Coz there would ensue a massive five-sibling argument/scramble to get the crackling. And invevitibley, we would receive my Mum's death stare. :( Order resumed, & much crunching noise for the first 5 minutes of the meal.
 
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