Pork Belly Today

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Pork Belly Today

Postby jmcrig » Thu Jun 08, 2017 9:12 pm

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.

SSOM sauced is ready to eat 1.1.jpg

This is the BBQ Sauce one


Char Siu is sliced and ready to eat 1.1.jpg

This is the Char Siu
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Re: Pork Belly Today

Postby woodenvisions » Thu Jun 08, 2017 9:16 pm

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
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Re: Pork Belly Today

Postby bsooner75 » Thu Jun 08, 2017 9:17 pm

That just glistens. Bet it was insane!


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Re: Pork Belly Today

Postby TX1911 » Thu Jun 08, 2017 9:23 pm

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

Postby Kiwiruss » Thu Jun 08, 2017 11:11 pm

Love me some pork belly.

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Re: Pork Belly Today

Postby OldUsedParts » Fri Jun 09, 2017 7:06 am

:tup: :chef: :salut: :cheers:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Pork Belly Today

Postby Txdragon » Fri Jun 09, 2017 8:15 am

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

Postby SmokeNHops » Fri Jun 09, 2017 11:14 pm

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.
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Re: Pork Belly Today

Postby Kiwiruss » Sat Jun 10, 2017 1:08 am

Just love the crackling on the belly.

Russ
Be different.......we love different. :happ:

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