Smoke day pork belly

[AndyC]

Years ago, when I first bought my WSM, my first cook was pork belly burnt ends. It was good, but I haven't done them since. My son, however, recently brought me a 4.5 lb skin on pork belly, and that's what I cooked today.

I borrowed techniques from several YouTube videos, and mashed them together.

I smoked it in my WSM, then pulled them and glazed the meat side and seared the skin side to crisp it on my SnS kettle. Result was like rib meat attached to crispy bacon! Not bad, but will continue to experiment. https://share.fireboard.io/F53619

 

[Michael Richards]

Those look so good! I always make bacon out of belly I have to start trying these other ways of prepping that cut.

 

[Wil A]

Awesome cook!

 

[BFletcher]

Those are perfect-looking burnt ends!

 

[Rich G]

Andy, that looks excellent! Love the sear/glaze technique, that's gotta boost the flavor for sure!

Those look so good! I always make bacon out of belly I have to start trying these other ways of prepping that cut.

Michael, next time you make bacon, square up your belly pieces before you put them in the cure. Then take the trim, skewer the pieces up, hit them with some rub, then cook over medium heat, turning frequently, until done.......Simply amazing! Oh, and the PBBE is just awesome, so that's gotta go on that list of yours (which has to be a mile long by now!)

 

[RichPB (richlife)]

I've been wondering about this. I've made bacon, but never "cooked" pork belly. Does it produce a lot of rendered fat that you need to catch below? As you said, practice makes the best instructor (or great instructors much improved!).

 

[Jan M.]

Awesome cook, very nice.