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just4fn

How to cook a pork belly?

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I have never cooked a pork belly before.  Do you trim the fat?  Cook it indirect or hot and fast?  What temp is it taken off or any other techniques?  Is it cooked fat side up or is it turned during the cook?  thanks for the help!

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If you mean remove the skin instead of fat, that's personal preference. You'll need a higher temp at the end to crisp up the skin at the end if you leave it on, or bring it to a frying pan for the effect.

 

I like to remove it and make very juicy bite sized pieces, sort of like burnt ends.

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There are many ways, here is how I do mine.  Indirect, 375f with a baste of:

4-2-1 maple syrup, soy sauce, apple cider vinegar.  Slightly sweet, touch of the maple syrup flavor with a nice savory flavor and a touch of sour. 

 

 

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2 hours ago, philpom said:

There are many ways, here is how I do mine.  Indirect, 375f with a baste of:

4-2-1 maple syrup, soy sauce, apple cider vinegar.  Slightly sweet, touch of the maple syrup flavor with a nice savory flavor and a touch of sour. 

 

 

 

 

OK,  That looks amazing.  I'm doing that this weekend.

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