Roasted pork belly

Discussion in 'Pork' started by atomicsmoke, Mar 1, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    This was done in the oven. Just perfect dish after a day on the ski hill.

    Two pieces of belly - scored skin

    Blasted with high heat for 15min then at 325 for 2.5h. Added wine for the last hour.

     
  2. bear55

    bear55 Master of the Pit

    I made a similar dish using pork belly and Makers Mark bourbon.  Same checkboard cut, only belly cooked at 275 for 31/2 hours before going under the broiler and then cutting apart and into the bourbon glaze.  Was outstanding, restaurant quality.

    Richard
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    MMMMMMMmmmmmmm............!!!!![​IMG]

    Looks Mighty Tasty from my house!!![​IMG][​IMG]

    Bear
     
  4. Man that does look good !   [​IMG]  [​IMG]

    Gary
     
  5. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Why keep the skin on? Doesn't it get tough?
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    No. It gets crunchy. Arguably the best part.
     
  7. welshrarebit

    welshrarebit Master of the Pit

    We use the raid the lu'au pig and steal the belly and do this...

    We'd then dice it up and make Filipino style kilawan with rice! I love that stuff...
     
  8. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty!
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Nice looking piece of pork!

    Disco
     
  10. aceoky

    aceoky Smoking Fanatic

    Man does that look good!
     
  11. I'll second that again

    Gary
     

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