Did a skinless pork belly for lunch today at BBQ Island in Tempe. Did a Sous Vide for 12 hrs. @ 140, and finished it off in the smoker. It was off the hook.
Half of it was done with a Char Siu sauce, and the rest was a BBQ sauce I made up. If you open the pictures, much better pictures.
This is the BBQ Sauce one
This is the Char Siu
Pork Belly Today
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Pork Belly Today
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Re: Pork Belly Today
That looks GREAT !!
Im a big fan of Char Siu, been making that sauce alot lately. Something about it with any pork seems a perfect fit..
That belly looks awesome
Im a big fan of Char Siu, been making that sauce alot lately. Something about it with any pork seems a perfect fit..
That belly looks awesome
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Re: Pork Belly Today
That just glistens. Bet it was insane!
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Re: Pork Belly Today
and everyone should be glad he didn't put this together for the throwdown, because if he had....
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Re: Pork Belly Today
I'm gonna have to tackle another pork belly. The last one I tried was lacking big time. You make it look so easy!! Excellent cook, sir!
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Re: Pork Belly Today
Man... I just bought one at Costco because they were out of briskets. Been look around online for ideas/recipes as I'll be cooking it Sunday.
Anyone have any tips? Was thinking about treating it like any other hunk of meat with a simple rub, wrapping it after 165IT and taking it to probe tender. Also considered making burnt ends with it. heck maybe I slice the 10lber in half and do it both ways?
As you can see, I need all the advice you've got.
Anyone have any tips? Was thinking about treating it like any other hunk of meat with a simple rub, wrapping it after 165IT and taking it to probe tender. Also considered making burnt ends with it. heck maybe I slice the 10lber in half and do it both ways?
As you can see, I need all the advice you've got.
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Re: Pork Belly Today
Just love the crackling on the belly.
Russ
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