Smoked belly

[scotth]

I haven't been around much, or smoked much. But I have some pork belly going today. I wanted to smoke it and get crispy skin like the craklin' pork belly at Hoodoo Brown near me. I found someone on reddit and this Harry Soo video. As much as I don't like watching 15 minute videos to get a 30 second recipie. I took a lot from Harry's video.

My Restaurant Depot only sells belly by the case. Or they have one with spare ribs attached. I picked up a couple of over priced smaller pieces locally.


Cross cut the skin.


Salted the skin and left it in fridge overnight.


Mustard and barbeque spice on one. Shaohsing wine, five spice powder from Harry, plus Sichuan peppercorn on the other.


On the smoker.


Took a peek.

[SMOKE FREAK]

Way to make a return! This is gonna be great.

Waiting to see the finish

[Richtee]

Some pict issues again..Ugh. The Aussies go nutz for that smoke/roasted poke belly. The “crackle” is the key. I gotta try this one day!. Nice work!

[SMOKE FREAK]

Some pict issues again..Ugh.

I got pics here
Lookin good.

[scotth]

Took them off the smoker at 190° and put them skin side down in a frying pan. Here's finished product.


Chopped them up into chunks.


Dinner is served.


A couple of thoughts. Can't really eat more than 3 or 4 hunks, it's just too rich. I took them off at 190° because I wanted them to stay together. They were still pretty solid, but more fat rendering wouldn't have hurt. Next time I would go to 200°. I think the frying worked really well. But salting, air drying and frying made the craklin's too craklin in my opinion. I would like to find some way to make them more puffy and less hard. And we all preferred the barbecue (a previously unopened MHGP that is embarassingly past its use by date, but still rocked after I broke it up) to the five spice.

[Doug S.]

Took them off the smoker at 190° and put them skin side down in a frying pan. Here's finished product.


Chopped them up into chunks.


Dinner is served.


A couple of thoughts. Can't really eat more than 3 or 4 hunks, it's just too rich. I took them off at 190° because I wanted them to stay together. They were still pretty solid, but more fat rendering wouldn't have hurt. Next time I would go to 200°. I think the frying worked really well. But salting, air drying and frying made the craklin's too craklin in my opinion. I would like to find some way to make them more puffy and less hard. And we all preferred the barbecue (a previously unopened MHGP that is embarassingly past its use by date, but still rocked after I broke it up) to the five spice.

I'd love to try that very nice

[fltsfshr]

So would I. I've never smoked one. On my list.

[SMOKE FREAK]

The one time I had belly burnt ends, I agree. Very rich and too much fat for my taste. But the crisp skin would change things a lot.

[Richtee]

Dinner is served.

And we all preferred the barbecue (a previously unopened MHGP that is embarassingly past its use by date, but still rocked after I broke it up) to the five spice.

Yum, and LOL... Hit it with a sledge..be fine in that package :D

[SMOKE FREAK]

Yum, and LOL... Hit it with a sledge..be fine in that package :D

Huh?

[Richtee]

Huh?

just saying it don’t matter what ya do to that.

[HawgHeaven]

Not a big poke belly fan here, bhut I’d hit that!

[sweet_magnolia]

That looks amazing and the jalapenos, too! Those bacon pieces would be great to throw in a pot of soup beans while they cook or even (sorry, Richtee) green beans!