Pork belly

Ribs, butts, chops, any pork recipes.

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Russ
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Pork belly

Postby Russ » Sun Aug 14, 2016 11:48 pm

How do you guys do,it, I'd normally do on the BBQ. But it's winter here. Any tips ?

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woodenvisions
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Re: Pork belly

Postby woodenvisions » Mon Aug 15, 2016 11:44 am

I may be alone here, but I prefer grilling/smoking in the winter and our winters are pretty unforgiving.
Seems like low temps are easier to control when I smoke, almost as if the hot temps and Sun help the temps creep up.
So to answer your question, I grab a hat, jacket, hot coffee ( or cold beer :) :) :) ) and smoke the neighbors out like a bug bomb lol..
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Re: Pork belly

Postby ChileFarmer » Mon Aug 15, 2016 3:36 pm

I haven't smoked a pork belly yet. I have always cured and smoked for bacon. CF :D
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Re: Pork belly

Postby Tinye11 » Tue Aug 16, 2016 6:32 am

Here's a link to an older post that talks about it.

viewtopic.php?f=2&t=26421
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Re: Pork belly

Postby Russ » Wed Aug 17, 2016 12:51 am

Thanks for the link but not quite what I was thinking. I'll get a pic. Back later.

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Re: Pork belly

Postby Russ » Wed Aug 17, 2016 12:58 am

That was quick. Drooling looking at it.

image.jpg


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Re: Pork belly

Postby woodenvisions » Wed Aug 17, 2016 5:11 am

If I had to guess, the pic above was probably a ( roasted ) pork belly.
The link you looked at was my first pork belly attempt from me roasting a pork belly.
Although it's not the same as this pic, it's not really far off. I think mine was sitting in more stock therefore not as crispy as your pic. It was extremely moist, but lacked the crispness in your pic and that was what I was shooting for.
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Re: Pork belly

Postby Russ » Wed Aug 17, 2016 4:19 pm

I'm doing it this weekend, my wife's and our family friend of 30 years coming to dinner at our place for her birthday. All our kids grew up playing sport together.

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Re: Pork belly

Postby jmcrig » Wed Aug 17, 2016 7:10 pm

Here's some pork belly I did today. Stuffed the belly with masa, fresh roasted Hatch green chiles, and cheese. Smoked it to 175 degrees.

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Re: Pork belly

Postby bsooner75 » Wed Aug 17, 2016 8:07 pm

Looks outstanding.

Question - what did the Masa do for the dish?


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Re: Pork belly

Postby jmcrig » Wed Aug 17, 2016 10:35 pm

bsooner75 wrote:Looks outstanding.

Question - what did the Masa do for the dish?


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It helped to keep the cheese and green chiles from running out, and help give that green chile and cheese tamale taste.
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Re: Pork belly

Postby Russ » Wed Aug 17, 2016 11:20 pm

Well done, mouthwatering even, thanks for pics.

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Re: Pork belly

Postby bsooner75 » Thu Aug 18, 2016 9:18 am

jmcrig wrote:[quote="bsooner75"]Looks outstanding.

Question - what did the Masa do for the dish?


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It helped to keep the cheese and green chiles from running out, and help give that green chile and cheese tamale taste.[/quote]

Ohhhh, sounds good.


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Re: Pork belly

Postby OldUsedParts » Thu Aug 18, 2016 10:30 am

I am "always" in Awe, Mr. Mark :tup: :salut: :cheers:
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Re: Pork belly

Postby Txdragon » Thu Aug 18, 2016 3:55 pm

Russ wrote:How do you guys do,it, I'd normally do on the BBQ. But it's winter here. Any tips ?

Russ



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