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KismetKamado

Pork Belly 2 Ways

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Pork belly is one of those things that has always intrigued me. I don’t see it much around here, and honestly I’m not sure I understand what all the rage is about.  Occasionally my Sam’s club has them, so I grabbed one last weekend. My original plan was to make bacon, but I decided to be adventurous and go for it with something I’ve never tried before. So I decided to do a roast pork belly with crispy cracklin. And then I realized that it really was a huge chunk of pork belly I was marinating and decided maybe I would split it in two and do half roasted and half smoked. In any case.... here we go....

 

  Made the marinade. 

 

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Let the pork belly marinate uncovered in the fridge with the skin not submerged for 6 hours or so. 

 

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Cut it in half and prepped one piece for smoking on the Traeger Timberline my husband has running for his projects and the other half for roasting on the Big Joe. 

 

 

Skin was scored and sprinkled with Dizzy Pig Tsunami Spin for the smoked version.

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On to the smoker at 225 for a couple of hours for what would end up being burnt ends. 

 

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Pulled and chunked it up. Put it in the pan with the reserved marinade and back on to the smoker for several hours, tossing occasionally.  Once the sauce started to set, took the burnt ends and put them direct on the rack. These got a little dark, but I pushed the temp up higher towards the end (275 for a bit and then closer to 325) to get them finished. And the marinade with the soy, brown sugar and honey also led to them being pretty dark I think. DB63F9D8-B577-4653-96E4-6543B57350E3.thumb.jpeg.2ff424b666941773ae80b82d66c43869.jpeg

 

They were pretty good, but one of those things where a little goes a long way. 

 

And as far as the roasted goes.... after marinating I put a heavy coat of salt on the top and put it on the Big Joe. Temp started around 350 and worked up to around 450. 

 

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Starting to look more cooked and the salt had formed a nice crust....

 

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Knocked off the crust to crisp it up. 

 

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Getting nice and crisp. 

 

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Pulled and sliced. Super crispy.  This was really really good. 

 

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It was probably overcooked, but I thought it was good. I wouldn’t have been able to handle any creepy weird texture. 

 

So the first night my favorite was the roasted. 2nd night though, the burnt ends were better since the roasted wasn’t crispy anymore. 

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1 hour ago, ckreef said:

 

So @KismetKamado what did you do, sell your KK after only one cook? I'm a little sad ;)

 

 

Well, it took a couple of months to get the cover in. And I was waiting for that.... and since then I’ve been traveling for work more than usual (on road now stopped at construction) and my husband has been out of town a few times. Just can’t seem to have a good weekend at home where we can get a crew rounded up to move it through the house on to the back deck. I just need it there for winter and I’ll be a happy camper....

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I have tried pork belly several ways and enjoyed it.  My wife, not so much.  I think I might have to try how you roasted it.  For her, it is the texture that she doesn’t like.  

 

Both look fantastic.  Taking the burnt ends out of the pan is another great idea.

 

Great looking cook!

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Pork belly is another "magic meat" in my opinion  Good fixed in many ways.  Treated right and the fat and skin components add up to delicious.  I like the dual approach you took  in the same cook as it provides a great one-on-on comparison.  I will take a plate of each.  And you are right - the meat is "rich" and a little goes a a long way.  Yummy meal(s) there.

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On 8/8/2018 at 5:03 AM, Billy Grills said:

I really like pork belly,  and it looks like you nailed that cook KK!

Great work!

Thanks, Billy!

 

 

On 8/9/2018 at 5:22 AM, Bgosnell151 said:

I have tried pork belly several ways and enjoyed it.  My wife, not so much.  I think I might have to try how you roasted it.  For her, it is the texture that she doesn’t like.  

 

Both look fantastic.  Taking the burnt ends out of the pan is another great idea.

 

Great looking cook!

Thank you, Bgosnell!  Wasn’t sure what to expect but it turned out good. 

 

 

21 hours ago, Smoke and Awe said:

I do prefer the roasted version like you've done it.  When I do pork belly I don't season it too much as it has a great flavor naturally.  Rendering is the key.  Lately I just get thick slices at Costco and roast them like bacon.  Works for me.

Sure wish we had a Costco here, Smoke and Awe..... sounds like they usually have some good stuff. 

 

 

20 hours ago, Smokehowze said:

Pork belly is another "magic meat" in my opinion  Good fixed in many ways.  Treated right and the fat and skin components add up to delicious.  I like the dual approach you took  in the same cook as it provides a great one-on-on comparison.  I will take a plate of each.  And you are right - the meat is "rich" and a little goes a a long way.  Yummy meal(s) there.

Thank you, Smokehowze!  In retrospect I’m really glad I split it and did it two ways as well. Was a great comparison, as you said.  

 

 

17 hours ago, Lydia said:

Looks fantastic!!!i love you how you did it two ways! 

Thanks, Lydia!

 

 

12 hours ago, 3547fl said:

Looks great, have cooked it a couple of times and never turned that good.

 

Thank you!  I think it was beginners luck, 3547fl. 

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Looks great - I would never have thought of using a salt crust to get the crackling - another thing for me to try !

 

Pork belly is one of my favourites - but it does need a good long cook to render some of the fat - the meat can be a bit stringy if not careful. I usually use a twice-cooked approach - either Chinese style or Korean style. The following are a couple of recipes I do quite often - however I do the second cooking stage on the Kamado (or BBQ before I had a Kamado). Unfortunately these recipes don't end up with crackling but hey, you can't have everything !  I also have the books these are from and can recommend both if Chinese and Korean are your thing....

 

https://thehappyfoodie.co.uk/recipes/poppa-wans-show-stopping-twice-cooked-melting-pork

 

https://www.telegraph.co.uk/foodanddrink/recipes/11084097/Korean-food-recipe-roasted-pork-belly-bossam.html

 

 

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