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charris

Pork Belly ?

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I want to do my first pork belly to make some Asian tacos and have a few questions.

 

1.  Foil or not to foil the pork while it cooks?  I have seen recipes both ways.

 

 2.  I had hoped to cook it around 250 until IT is around 185/190? Does that seem like a good temperature range to cook at and to pull.

 

3.  Searing, I had planned to let it cool overnight, then slice and sear. Would I want to be around the 500 degree range for searing it or should I go higher?

 

Any help would be appreciated, thanks!

 

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Pork belly is very forgiving IMO, the real key is to get the fat to cook down and then sear it at the end. Even if you burn it like I did on the edges just cut the charred part off and it's good to go!

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