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Pork Belly Chicharon with spice rub and dipping sauce

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  • #1

    Pork Belly Chicharon with spice rub and dipping sauce

    For a while now on the internet pork belly chicharon recipes pop up. They do look good and the crunchy morsels look delightful. ( I am not a big fan of eating fat and grease.oil.) But I want to try this stuff. But How? some boil it 1st others do not. I have yet to see one done on a smoker / grill. I bought a nice looking P belly from the butcher yesterday. nice and even and the meat looked awesome. I want to do it on the grill with mesquite, maybe have to transfer to oven under broiler for a while to finish it. and then there is the dunking sauces I have seen. which one? I am not looking for one that is HOT with spice as every one can not eat that. Dang they do look yummy. has any one made this type of chicharon?
    I may end up with the boil method then to the oven. and see what happens. as for the dunking sauce. what ever I like that is fresh and fragrant. Yes, Ice cold cervazas will be involved with frozen Viking tankards. and of course a plate of large fresh lime cut into wedges if I can find a sharp knife.
    sigpicWal-Mart shopping cart undergoing heavy mods.
    nano second fast camo titanium splash proof thermo pen


    need a larger spatula for early morning road kill removal.

    As the venomous south American hissing skunk rat is growing fast and needs larger portions.
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  • #2
    Here is a link from U tube to a bunch of recipes. They do vary I kinda like the one done in the Jungle by the Cannibal looking guy, but no instructions are ingerdents list. Looks like the blood of his enemy's that he use's.

    https://www.youtube.com/results?sear...+belly+recipes
    sigpicWal-Mart shopping cart undergoing heavy mods.
    nano second fast camo titanium splash proof thermo pen


    need a larger spatula for early morning road kill removal.

    As the venomous south American hissing skunk rat is growing fast and needs larger portions.

    Comment

    • #3
      Found several ways to do pork belly chicharon on grills. much better methods fur sure.

      https://www.youtube.com/results?sear...a+Charcoal+BBQ

      sigpicWal-Mart shopping cart undergoing heavy mods.
      nano second fast camo titanium splash proof thermo pen


      need a larger spatula for early morning road kill removal.

      As the venomous south American hissing skunk rat is growing fast and needs larger portions.

      Comment

      • #4
        Heck there is even many recipes for the now new air friers. Those things are kool. crunch crunch..
        sigpicWal-Mart shopping cart undergoing heavy mods.
        nano second fast camo titanium splash proof thermo pen


        need a larger spatula for early morning road kill removal.

        As the venomous south American hissing skunk rat is growing fast and needs larger portions.

        Comment

        • #5
          I opened the package of pork belly ( 2 pound slab) it was nice and square looking and an even thickness and the package showed meat side up and not the fat. I was disappointed as the fat was mostly missing, meat was showing on most of where the fat should be. Plus it was a thin layer of fat. ( this will not happen again.) So, I proceeded any ways. I took any silver off the meat and scored it slightly. rub with Wild turkey then a mix of brown sugar and salt packed in. flipped to fat side and scored and put salt rub in. to the fridge for 24 hours to dry out. brought her out patted dry rub salt off. put mad hunky on meat side. on to a wire rack and into an oven @ 250 for 1 h 30 m then under broiler for 10 or so m. came out and rested. no crackling to really speak of)but it was nice and brown). dang. I had made salsa verde and had some jerk sauce already made. both for dunking. put it on a board with a sharp knife and some small appetizer forks and started cutting into bite size pieces. it was very good. except the fact no crunch of cracklin. we ate the whole thing with some ice cold modelos and we did squeeze fresh lime over the meat and salsa. that was GOOD. we will make it again. and this time I will be more carefull when I order a slab of P.Belly..
          sigpicWal-Mart shopping cart undergoing heavy mods.
          nano second fast camo titanium splash proof thermo pen


          need a larger spatula for early morning road kill removal.

          As the venomous south American hissing skunk rat is growing fast and needs larger portions.

          Comment

          • #6
            I had that in AZ..but in a salsa/sauce..quite spicy one at that. The Aussies love that rosted belly and crackle. I have not done that but wanna some time. That belly (really more the skin with SOME meat on it...) in the sauce was outstanding. I need to figger that one out.
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #7
              This is what I had... roughly. https://us.kiwilimon.com/recipe/easy...sy-green-sauce
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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