It looks like I’m a little late with last week’s post or early with this week’s, take your pick. I had technical issues with the Tri-Tip Steak sandwich I was working on, but that’s okay, I think today’s post will more than make up for last weeks stumble. If you’ve already cheated and looked at the pic below that is a smoked pork belly. Not a butt or brisket, but a belly, the tender delectable part of the pig that bacon comes from. And let me tell you from one meat eater to another, it was gooooood!!
|Smoked Pork Belly|
|What else would I season it with??|
This was the first pork belly I’d ever cooked, so I wanted to keep it simple. I started of by seasoning the belly with a good coating of my bbq and let it marinate over night. The belly weighed a little over 6lbs and I guess-timated it was going to take about 4-6 hours to cook. I filled up the Big Green Egg with mesquite charcoal, inserted the plate setter and fired it up to the 250º-275º range. I did place a drip pan on the plate setter and grate to catch the drippings, don’t want waste that tasty fat. I placed the belly fatty side down, shut the lid and just left it alone. After about 4 hours it was essentially done, the internal temperature of the thickest part was 180º. I coated the top with a mix of BBQ Rub and brown sugar, closed the vents down a little bit and waited for the wifey to get home from work so we could share in this pork-sperience together.
|Smoked Pork Belly on the Big Green Egg|
I pulled the belly of the smoker and let it rest in a covered pan for about 10-15 minutes. Remember kids; always let your meat rest before slicing. I sliced of a good thick meaty piece for the moment of truth. Wow, it was spectacular. It tasted like super rich and flavorful smoked pork, maybe a little hint of a bacon flavor but not much. The meat is absolutely delicious but it is very rich and a little goes a long way.
|Serving Suggestion: Pork Belly Sandwich|
The best part of this blog post, there’s a sequel! That was only half of the belly. The other half is curing in my fridge. So stay tuned, if I’m not too busy getting ready for the Fiery Foods & BBQ Show next week I’ll be posting Making Bacon!