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Found 23 results

  1. Super easy cook.... Slab of pork belly... Diamond score both sides... Apply rub and rub it in.... Let sit in fridge for an hour or so... Put it on the grill at 225-250... Cook 3.5-ish hours until you hit at least 160-165... Rest, cut and serve.... Mmmmmmm..
  2. LJS

    Pork Belly

    Hello Kamado Peeps, I made the best pork belly ever with smoke flavour as well as 100% perfect crackling. Take your pork belly and do a lot more scoring on the skin and if you have one of those goodies with lots of spikes then spike the skin. Then ladle boiling water over the skin about 10-15 time to make sure the skin has boiled up a little. Pat dry and then place skin side down on a bed of salt, leave in fridge for 12-24 hours. After that just wipe the salt off the skin and add your favorite rub on the meat side. Cook indirect heat at 200-220°C until internal Temp is at 75°C perfection. Keep smoking
  3. I've been seeing your posts about pork belly and wondering what the big deal was ... well, now I know! I headed over to Costco and got one ... seasoned it up with my homemade rub. After about 4 hours of hickory smoke at 225 - 250 F, I pulled it off the Kamado Joe, rested it and cooled it. A few hours later when my better half made it home (I'm "working from home" for a few months) ... I sliced it and we heated the slices up on the griddle, and made some fried rice and "stir-fried" green beans with onions, almonds and mushrooms ... The final product was fantastic ... at least the family thought so ... and that's some spicy Korean BBQ sauce drizzled on the pork belly. Good times in Texas!
  4. Hey everyone! Made these gorgeous pork belly tacos tonight and would love to share how I did them. I was going for some Mexican and Asian flavors, and couldn't have been happier with the result. The only issue at all was a light spot on the pork due to liquid pooling there during the cook because the belly was a bit big for my standard Joe and I had to scrunch it a little. PORK BELLY 1. I brined it for about 14 hours in a mix of pineapple juice, teriyaki, and soy sauce after scoring the fat sight relatively deeply 2. Dried the belly and rubbed it with Killer Hogs BBQ Rub on all sides 3. Smoked on Kamado Joe at 240 with some cherry wood to add a light fruity smoke favor (no wrapping because I wanted some meaty bite in the taco) 4. When I had internals around 185, I glazed the belly and cooked for another 20ish minutes 5. Broiled the belly inside for 2 minutes to tighten up the glaze and crisp the fat even more 6. Rested the meat for about 40 minutes (should have gone longer but people were too hungry :D ) GLAZE 1. Mix together raw honey, soy sauce, salt, worcestershire sauce, peach preservers (wanted pineapple to go with the brine but couldn't find it), apple cider vinegar, kosher salt, black pepper, hot bone sucking bbq sauce, and some secret super hot scotch bonnet hot sauce I bought in Anguilla. All of this is unmeasured and I mixed to taste. 2. Simmer on the stove until the mixture reduces a bit and thickens up, allow to cool off the heat TOPPINGS 1. Home made guacamole (avocado, lots of lime, onion, kosher salt, pepper, cilantro) 2. Home made Chipotle Crema (sour cream, heavy cream, lime juice, canned chipotle peppers in adobo sauce, adobo sauce, kosher salt) 3. Grilled pineapple on the same grates I cooked the pork on 4. Cojita Cheese 5. Cilantro 6. Home made pickled onions (red onion, apple cider vinegar, kosher salt, sugar, water) Please enjoy the pictures, and as usual, ask any questions!
  5. Artisan Belly Bacon using a 'Sweet Cure' For this bacon, I wanted to push up the sugar percentage in the equilibrium immersion cure more toward what some might refer to as a ‘Sweet Cure’ bacon at 6% sugars in the curing brine. Just to give us a taste comparison to belly bacon using lower sugar concentrations in prior bacon batches. I also slightly increased my typical salt percentage up to 2.5%. The bacon flavor after the final fridge rest has become quite uniform and well balanced throughout the meat. Quite good to eat freshly sliced (since it is fully "cooked") , but outstanding when carefully fried off at low to medium heat due to the higher sugar. It cooks and crisps nicely with the outer edges developing a nice caramelization. It has a much sweeter finish on the palate when eating a slice. Quite rich. Quite filling. Great for breakfast, outstanding on BLTs. This started out at just under 10 lbs. I utilized an equilibrium immersion cure approach at the higher sugar level. Cure #1, salt, brown/white sugar, and some fine ground black pepper in the brine. Smoked in my converted electric kitchen oven smoker using a graduated time/temperature profile starting at 130 and not exceeding 170 degrees heat. After immersion , a solid day in the fridge uncovered to dry. Dusted lightly with fine ground black pepper before hitting the smoker. A total cook time of 11.5 hours with 10.5 hours on the hickory smoke using pellets in my smoking maze. Internal meat temps were between 147 and 150. Yield after smoking was about 80% by weight from the initial meat weigh-in. A 3 day fridge rest wrapped in peach butcher paper equalized the bacon and it firmed up nicely. Chilled for a bit in the freezer and sliced on the Berkel 827A at a thickness of 1/8 inch. Finally the bacon was chamber vacuum sealed in a mix of 1/2 and 1 pound packages. Ready for future good eats. The family says this recipe is a keeper.
  6. Made some bacon over the past couple of weeks. Turned out great. I'll be doing this again... and again... and again.
  7. Had and idea for a different take on pork belly burned ends on the weekend. Spun the belly on my KJ Jr Rotisserie Once I had my crackle I removed the belly and reconfigured my jr. separated the crackle from the belly, set crackle aside and dice the belly into cubes. Put the belly into a pan with some gingerbeer and apple juice and put it back on the Jr, indirect covered in foil. chooped the crackle into a rustic crumb and added some garlic chives. Very happy with the result. My idea for the next one is the same process but with Asian flavours. Thanks for looking!
  8. So who doesn't love a good old roast pork belly. That succulent juicy goodness that a slow roast pork belly delivers... Yesterday was my first crack at a pork belly on the Kamado Joe , gotta say I was a little hesitant as what is pork belly without a good crackle. Did the obligatory 99 thousand YouTube videos and read sooooo many posts on the subject. Decided to just give it a go on gut instinct. To my surprise it worked pretty well. :-) My method : Pork Belly prep Morning of cook (about 6hrs before) Bathed the skin in Boiling water Dried with paper towels Liberal coating of ground Himalayan pink sea salt , a dash of a spiciy garlic mix I found in the cupboard. Placed in the fridge uncovered. Just prior to cooking I dried the skin again and spent about 15mins using a hair drier to get the skin as dry as possible. Kamado prep Nothing too fancy here, cleaned ash from last cook , arranged the larger coals on the bottom and added a handful of new large pieces. A handfull of hickory smoking chips added throughout the charcoal. For the initial part of the cook I added the Divide and Conquer system with 1/2 the deflector and 1/2 the grill rack on the Xrack on the lower position with the other grill rack above the deflector. Was aiming for about 150C for the majority of the cook time. Veggie Prep Again subscribing to the KISS principle for the potatoes and pumpkin. For the spuds it was a simple wash as I was leaving the skin on and whole. The pumpkin was just cut into largish chunks. For the corn , wanted to experiment here a little. Decided to add some butter and garlic , wrap in baking paper and foil for the duration of the cook. Thought the garlic would impart a lovely subtle flavour and the butter would keep it moist and add that corn and buttery goodness. [gallery ids="111,113,114" type="columns" link="file"] Placed them all in a roasting pan with a dash of oil in the bottom and a good season of fresh cracked pepper and more pink Himalayan sea salt. The cook Total Duration : 4hrs Kamado up to temp - ~150 C and held there for around 30 minutes prior to cook. Initial 30 minutes, Pork belly only on lower rack skin down @ ~150C After the initial 30 minutes I moved the pork belly to the rack above the deflector Re-set the lower rack to the upper rack position and added the pan veggies. For the next 3 hrs I aimed to keep the temp around 150-170 Deg C. I had read in a number of posts that due to the awesome cooking abilities of the Joe in keeping moisture in that it may be benifitial to have a relativley higher volume of air moving through the Joe without getting it too hot. This is to try and drive "dry" air over the skin in an attempt to get that crackle going. With this in the back of my mind I played with the vents to see what could be achieved. In the end for most of the cook I was wide open on the top vent and about 20mm on the bottom vent, this seemed the most stable and achieved the desired temps. At around the 3hr 15 minutes I tested the veggies and they were perfect , took them out and placed them in the oven to keep them warm (pre warmed oven to ~100 C and turned off). Once the veggies were off , I re-set the rack back to the lower postion and cracked open the bottom vent , I was aiming to raise the temp ~200-225 C. Placed the pork belly skin down on the lower rack while it came up to temp, let it cook there for 5-10 minutes then put the pork back up to the upper rack and let it cook at the higher temp for the next 20 minutes. Pulled the pork belly off after 4hrs , wasnt 100 % happy with the crackle , there was some and it looked good but not as much as I was after. Cracked out the hairdrier and hit the skin a close range for a couple of minutes , improved it abit but still under my expectations. Overall rating Pork :10/10 Crackle : 6/10 Veggies : 10/10 Improvements for next cook Crackle , crackle , crackle. Need to experiment here and see what works best. Apply some of the experience from the interweb and see what happens. Photos are on my Blog post/page https://wp.me/p9uQNy-1O
  9. I know I said I was going to do a brisket in my last post, but I was talked into trying a pork belly for the first time instead. I followed the recipe and smoking directions of a friend and while we were pleased with the results, I'll definitely make some changes next time. The first change will be to not plan on the pork belly as the main focus of the meal. I think we would have enjoyed it much better if we would have served it as an appetizer. Next one will also get a little more of the fat cap trimmed off and I'll sear it on the griddle after a good smoke like @John Setzler described in his pork belly cook.
  10. Pork belly is hard to get where I live apparently. Costco carries it usually. I drove from my home to a Costco in Winston-Salem NC last night to get pork belly. 86 miles each way. I was told that they don't carry pork belly any more and haven't for nearly a year. I got up this morning and drove to Costco in Charlotte, NC. 64 miles each way. I scored a 7.5 pounder for a good price so I trimmed it to the shape I wanted, saved the scrap in a vacuum seal bag and tossed this bad boy on the smoker.
  11. What!? I saw pork belly at Sam's the other day, it was already cut in to 1/2" slices but I picked up a pack because it just looked good. I hope they will also offer whole soon. I cut each piece in half and seasoned it only with sea salt. On the grill @ 400 degrees with some apple wood chunks. While the Primo preheated I whipped up a sauce from: Mustard Raw honey Fresh ground black pepper Apple cider vinegar Garlic powder Chili powder Just enough honey to take the edge off but not enough to make it sweet. Man oh man that salty, zesty, crispy pork belly was fantastic, I enjoyed some for breakfast this morning also! I was going to cure some of it but now I'm thinking a pork belly stir fry is in my future along with some more grilled versions. Thanks for looking.
  12. Taking my first shot at bacon. picked up two pork belly slabs from costco. i followed two recipes one from amazing ribs and one from a friend. amazing ribs is a wet brine where the other one is not. a few questions it says 7 days to cure, that being said it would put me at next wednesday for the time to smoke, would it hurt it if i cured it to friday? as i won't beable to smoke it til saturday. It said to feel the skin off, i'm assuming that the costco belly's were already trimmed i sat there and felt and looked and it just seemed like fat. third since they are in zip lock bags and are suppose to be flipped daily can i stack the bags? i don't see any reason why not, unlike staking bags for the umai dry age bags which i know you cant.
  13. I've really wanted a Cuban sandwich recently, but haven't gotten around to having one with this new healthy lifestyle. I was in need of a cheat day and when I saw the butcher at my local market putting out pork belly, I picked up a 4lb hunk and a small sliced dinner ham. I had the kamado primed at 250F with a couple chunks of apple wood. The ham took about an hour and the pork belly went closer to 5 hours before I gave it a sear to finish. Unfortunately, with this time of year where it gets dark early and my camera sucks so picture quality is pretty bad. The food was delicious, but the pics were not so good. Just getting started. The skewers hold the small sliced ham together. After a few hours. The ham was already in the fridge. It was cold and dark out, so i didn't wrap the sandwich in foil and do it on the grill. I took some nice 12 grain bread, some of the pork belly and ham, added swiss and grilled it on the stove. Once done, I added mustard and pickles. Served with some fries and a nice cold beer. This was worth every single calorie. Back to the diet tomorrow.
  14. I saw pork belly at Costco yesterday for the first time. Is this new, or have I just not been paying attention? I'd like to try smoking my own bacon, is it normal that you buy pork belly in 9 lb slabs? or should I consider going to a butcher for a smaller cut? Has anyone ever tried costco pork belly? thanks for any and all input!
  15. I figured that I had it in the freezer and we could have chicken any night so pork belly it is! http://youtu.be/kw04L_Zgc5M 2016-02-21 17.51.19.mov Pretty amazing! Skin was crispy and meat was super juicy and flavorful. Not an every day dinner, but always fun to experiment. Dizzy Pig's curry style nuances worked well as a seasoning. Cheers- PS: Guess I am no good at loading videos on here :(
  16. Hello fellow KG forum members! Again, going through old pics, I came across these of a homemade bacon cook done from cured pork bellies. On one slab, I used maple syrup and on the other, I went with straight turbinado brown sugar. These were smoked with apple and cherry for 12 hours. After, I foiled them up and put them in the freezer for a day. After pulling them from the freezer the next day, I simply lifted off the skin. It's easier to do this now than to cut it off beforehand. Into the slicer they went. Mmmmm! BACON!!! Fortunately, I didn't have to waste any vacuum packaging because we ate this all in one sitting! Just kidding. I divided them into smaller ziploc bags and gave them out to my family, reserving some for our home, of course! As always, thank you for looking and enjoy the pics!
  17. Finally getting some clear sky but frosty cold. No problem for a kamado though, as we know, so quickly cooked up my pork belly that was marinating for a couple of days. It's propped up on the cooling pan, but cooked in a flat pan on the grates with some cherry wood smoke. Ready for New Year's! I didn't cook at all for Christmas so my poor Akorn Jr. was lonely. Have a good New Year's celebration, everyone, and I think 2016 will be a very good year.
  18. Korean BBQ – Pork Belly My Costco finally got around to carrying the boneless skinless pork belly, both whole and sliced. A 4.5 lb package of the 3/16 inch thick belly slices looked so pretty in the meat case that I persuaded it to get in my shopping cart. The meat manager said they were having a hard time keeping it in stock. I enjoy Korean BBQ and whenever I am in Korea a colleague and good friend always steers us to the great BQQ places for a good meal and even better socialization. This cook is dedicated to my longtime Korean friend ‘KJ' who has made it his mission to expand my palate on Korean BBQ and other cultural Korean dishes, for which I am thankful. Korean grilled pork belly here we come compliments of Big(Red)Joe. Korean barbecue is friends and family coming together for an extended casual meal of food and socialization. It traditionally involves a grill on the table, where everyone cooks their own meats and veggies. Roll up in a lettuce leaf with your choice of offered accompaniments, add various sauces or dip them. Eat with an array of sides. Some beer or soju to round it out. In Korean barbecue, every portion you put together can be different and every wrap is your own personal mini-bite fashioned form the assortment of items. Some Wonderful Grilled Meat This Was Round One of Many Plates (One enjoyable aspect to me, of Korean BBQ, is that each portion can vary in how you put it all together on the wrapper) While the ambiance of the meal is not quite the same as cooking it on charcoal grill on the table, I will say the result is very good. After all one can still socialize as they are building their portion from the serving platter. For the meal for three of us, I used about 2.5 lbs of the pork. There was none leftover! Note: This recipe is more or less what I paralleled for this Korean BBQ cook. To me these folks hit the mark on the sauces: http://www.maangchi.com/recipe/samgyeopsal-gui Ingredients other than the pork came from my local international market. Unfortunately, I picked the day to do BBQ when they were out of kimchi. So no kimchi with this meal … big party fail. But fortunately everything else was spot on and made up for the deficit. I also wanted some perilla (pickled sesame leaves) but alas this market did not stock them. Given what was and was not in stock at the market – this became a meal with a number of substitutes from the strict traditional Korean BBQ - but it all worked for a great meal and it really was Korean BBQ in the end! As in many Asian meals, the time is spent in the preparation of the meal not in the cooking phase. Let's Get Started The Sliced Pork (That is some really fine looking meat. Nice lean and fat. How can it not taste good grilled?) First I cut the belly slices in half to better manage the cook on the grill. They are then further cut after cooking at the table with scissors into "wrapper sized" portions when serving, To prevent the meat from curling up when grilling, I cut a number of small slits in the fat edge and a few in the lean edge. Stack up three or four whole slices and slit the edges in bulk, then cut in half for grilling. Half of the sliced meat had just a simple salt and pepper seasoning. My son asked for a marinated batch. so the other half was marinated for an hour in a mix of items that were in the fridge – teriyaki sauce, sesame oil, fish sauce, sriracha, minced garlic, brown sugar – not measured, just mixed until it tasted right. Salt and Pepper Marinated Some Key Ingredients for the BBQ Meal (Fermented Korean soybean paste - doenjang and Korean red pepepr paste - gochujang) Sides and Accompaniments Green Onion Salad (following the referenced recipe) Doenjang and gochujang dipping sauce (following the referenced recipe) Raw Sliced Garlic Raw Hot Peppers (no long green hot pepper in the market – so I used serranos) Thin Sliced Carrots and Cucumber – the cucumber was peeled and salted whole. Let it sit to draw, and then squeeze to expel some of the moisture. Rinse well before slicing. We also grilled whole garlic toes and some of the peppers. Lettuce Wrappers (No red leaf lettuce at store, so hearts of romaine were adopted for the task. They worked well as we cut the grilled pork slices lengthwise at the table with the scissors for a perfect fit) Meat and Veggies on the Grill Big Joe was setup for direct cooking at 375 degrees using the cast iron grill grates with the wide face up. The lower heat allows a longer cook time compared to higher grill heats in order to render more fat and let the pork crisp up without overcooking. Turn frequently when doing this direct grill. One note of caution is that the fat coming from the pork belly will cause significant fire flare ups when opening the lid to tend the cook. My son and I decided that next time we would try an alternate technique to use the flexibility of the D&C system with one cast iron grill grate and one cast iron griddle plate to better manage the cook and the varied cooking rates of the meats and veggies. Not to say direct grilling did not work – it just needs a lot of attention and with a full load of meat and veggies it becomes a challenge to manage the different items. Plus the marinated meat needs extra attention to not burn. Big Joe had his grill full so the final step was a quick cook on the mushrooms separately after the meat was removed. A Plate Full of Grilled Goodness Headed for the Table (The garlic was put on skewers to facilitate grilling and so they did not just fall into the fire) Time to Eat and Socialize (Not shown is the steamed rice served at the end of the meal) So if you have not tried Korean style BBQ, get yourself some good pork belly and jump into this cultural experience. I guarantee you will not be disappointed even if you need to make substitutions in some areas. One note - hold true to the sauces and their ingredients for that Korean flavor element. Thanks for looking.
  19. Well it’s been 8 days, so today I got to smoke my bacon. I got them out of the refrigerator. I drained the curing liquid and rinsed them under cold water. (Pepper on the left and maple on the right) I set my kamado up for indirect cooking and included chunks of both apple and hickory wood. Note: I finally tried the left side for once just to see how it worked. I placed a drip pan under the grate. I included a pan with water and apple juice on the grate over the fire. I placed the pepper bacon on the lower indirect side. (I added some extra pepper to replace what came off during the rinse) I placed the maple bacon over the pepper bacon on the upper indirect side. I was really getting some nice smoke. I put the thermometer probes in the smaller of each piece on each level and one on the grate. Closed it up and started the smoking. Waiting! Almost ready. Done. (Maple on the left and pepper on the right) I put these in the fridge to cool way down to make them easier to cut. After around 4 hours in the fridge I pulled them out one by one. First was a maple. The edge wasn’t straight so I squared it up with my slicer. Sweet! My first batch was thin cut. Second was thick cut. Did I have you thinking I cut these all by hand? Nope! Even with this slicer it wasn’t real easy. The carriage that holds the meat wasn’t long enough for the bacon to sit in length wise. I had to feed it in at a downward angle until it could rest on the carriage and then push it thru the blade. Wrapping some up for storage. 3 nice packages of thick cut pepper bacon going in the freezer. And 2 nice packages of thick cut maple bacon going in the freezer. Of course we tried it. We had bacon & eggs with hash brown potatoes for dinner. These were the end pieces that I saved for immediate use. The bacon was fantastic. I’m so glad that Costco had these pork bellies so I could try this.
  20. So after seeing BSA make some bacon, I was shopping in Costco and what do I see? Oooo pork bellies. Today I went out and got some curing salt from the local butcher and put together the ingredients for two different cures. I used the Simple Bacon (but I added extra pepper) and the Maple Bacon recipes from AmazingRibs.com. (Link: http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html) Each piece was going to be 2 lbs. so I doubled the amounts and put them in 1 gal. zip-lock bags and mixed it up real well. I got out the pork belly and unwrapped it. I got out a tape measure so I could get 4 uniform pieces. (4 1/2” each) Put these in the bag and rubbed in the cure as bet I could. I then squeezed out as much air as I could and sealed them up. Now the wait begins and as you know “The waaaiting is the hardest part!”
  21. Trying my hand at bacon this coming week. I did a basic cure then added nice aromatics and a touch of brown sugar(not much). I added bacon, onion, bay leaf, fennel seeds, and a touch of thyme. I plan on smoking over apple wood or maybe cherry. Any suggestions? I have 3 other bellies still rind on vacuum packed in the freezer. I think one will be pancetta, but that is 2 others to go. Open to any discussion.
  22. The Asian Market had some really nice sliced up boneless pork belly on sale and since I have wanted to cook pork belly for a while, about 4.5 lbs of bellies jumped right into the shopping cart. The Teaser Photos: A Plate Full of Pork Bellies Ready To Savor Dinner Time: Since we had some waffles left over from breakfast, my son decided to make his meal waffles and pork belly: THE DETAILS & RECIPES THE COOK This is how I cooked these great pork bellies(total cook time about 6 to 6.5 hours including mid-cook rest): Rinse and dry pork belly strips. Cross score the skin on the strips. Prepare and generously coat all sides with the overnight dry rub. Rest in fridge at least overnight. I cooked indirect in Big (Red) Joe) at 230 degrees or so until internal temperature in a representative slice reached 180 degrees. In this case that took about 4.5 hours. Added hickory wood chunks with the intent for our tastes of a heavier hickory smokiness. Then I removed the pork belly to a baking dish and tightly covered it with plastic wrap and let sit for 45-60 minutes until internal temps had dropped to around 120-130 degrees. This minor self-steaming step was intended to help tenderize as well as halt the cooking process in preparation for the saucing/glazing step. While in the baking dish and just before returning to the grill, generously sauce the belly strips all over with the APL BBQ Sauce and Maple Syrup mixture and return to Kamado at about 230 degrees. Let sauce glaze for about 45 minutes. Monitor internal temp and it should be climbing back toward the 180-185 degree point. The sauce should be glazing and developing a nice color and texture and still be a bit moist but not crisping or burning. At this point, baste the top and sides of the belly strip with the straight maple syrup. Adjust vents to start the heat to climb towards 270-275 over the next 30 minutes. After 10 minutes, to let the maple syrup on the top glaze a bit an set up, turn pork over and baste remaining sides with just the maple syrup. Continue the cook around the 270-275 degree point until the internal temps is about 195-200 degrees. At this stage the pork belly strips should be meltingly tender and have a beautiful and firmed up glaze that still has some moistness. Do not over cook them at this point. When eating, you may want to separate the skin from the belly strip, as it could be, depending on the skin and/or the cook particulars like a chewy candy piece or melt in your mouth. If chewy, it makes a great piece of “pork candy” to work on. Also, make sure you retain enough of the APL BBQ Sauce + the Maple Syrup as a table sauce for the pork belly. I had asked my wife to taste the sauce mix when I was combining the APL and maple syrup and she said if I did not save some for the table for dipping I was in big trouble. It does make a nice final optional touch on the pork on the plate. Detailed photos here: http://s1363.photobucket.com/user/smokehowze/library/PORK%20BELLY%20COOK%2010-5-13 THE RECIPES The Overnight Dry Rub Mix: ½ cup brown sugar 4 tsp paprika 2 tsp cumin 2 tsp salt 2 tsp black pepper 2 TBsp garlic powder 2 TBsp onion powder 2 tsp instant coffee First Layer of Glazing Sauce and Table Sauce (enough for 4.5 lbs pork belly strips + some table sauce) Generous ¼ cup of Adam Perry Lang Basic BBQ Sauce recipe (available here: http://www.adamperrylang.com/recipes/apl-bbq-sauce ) Generous ½ cup maple syrup (or more to taste) Second & Final Layer of Glazing Sauce ¼ cup maple syrup Salt Water Soaked and Roasted in the Husk Corn-on-The Cob For a side with this meal, I chose to serve roasted in the husk corn-on-the-cob. Soak corn in husks (trimmed of tassels and any loose husk) in large baking dish in salted water for at least 30 minutes or so turning periodically to get all the husk and corn saturated with the salt water. Put them on the grilling grate with the pork when the pork is first removed from the grill for its rest period. Since the temp is low the corn will slowly steam and cook for the remainder of the pork cook (about 2.5 hours). At the end, after the pork is finally removed open the vents and bump the temps from 275 up to about 325 and give the corn a last high temp blast for about 15 minutes. This will give the husk a bit of char. During the corn cook, whenever you open the Kamado to check or remove the pork, give the corn a swim in the salt water and return to the grill. Other To round out the dish, given the sweeter flavor profile of the pork, I made some serious deviled eggs, substituting for the usual cayenne pepper the use of Sriracha sauce. And, if desired, as you see – a nice mixed salad finishes out the plate. The all-around verdict for this cook was that the flavors, texture and visual impact of the pork bellies were outstanding. I would judge my first pork belly cook a total success and that I achieved the result on the pork I was looking for. I hope you might enjoy this recipe and cook as much as I have.
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