sfprankster's (mis)adventure on a Day Late and a Dollar Short Father's Day Smoke

Discussion in 'Pork' started by sfprankster, Jun 22, 2015.

  1. Having had to work all Father's Day weekend, I finally get the chance to smoke some more pork bellies today. [​IMG]

    Since my local butcher likes samples of my smoked meats(and chocolates [​IMG]  ), he has sales that are directly influenced by my meat selection suggestions for items I want to try in my WSM[​IMG]  One of my favorite meats is pork belly. They are fairly quick to smoke. Generally I can have pork bellies done in a couple of hours max and they are one of the moistest, succulent and tender pieces of pork you will ever try.

    Today's smoke is using two variations of marinades(top-maple bourbon, bottom-char siu) that I enjoy. I used hickory for today's smoke, more so because I also have a mini rack of beef short ribs in my WSM smoking at the same time. [​IMG]  Both pork bellies were placed on the lower rack at 225 for the duration of the smoke. Everything was finished at just over the 2 hour mark, not including the initial fire start up.

      

    Maple bourbon pork belly

    The first, a maple bourbon pork belly that has been relaxing in the maple boubon marinade since Friday. Just over a 72 hour bath to allow the pork belly to absorb the sweet, smoky and spicy marinade. Smoked at 225 for just under 2 hours and pulled at 150, then allowed to rest.

      

    After a 40 minute rest and the beginning of a reverse sear being applied.


    Chef's treat ... [​IMG]


    Char siu pork belly

    The second, a char siu pork belly, I have made previously using pork butt. This time, I let the pork belly have a relaxing overnight bath in the char siu marinade. Smoked at 225 for just under 2 hours and pulled at 150, then allowed to rest.


    After a 40 minute rest and the beginning of a reverse sear/glaze being applied.

      

    Chef's treat... [​IMG]  


    Tough to decide which variation I prefer. Both are sweet, smoky and spicy. Just going to have to force myself to eat them both, I guess...  [​IMG]  
     
    Last edited: Jun 22, 2015
    bearcarver likes this.
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Excellent... I agree about the belly being a great cut of meat.... everything looks good to me..... Thumbs Up
     
  3. Thanx!!

    Can't go wrong with pork belly in my opinion. [​IMG]
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Mighty Tasty looking Pork Belly!![​IMG]

    Great Job!!--------------[​IMG]

    One question----Where's the fat??

    Bear
     
  5. Thanx!!!

    The fat pulls back from the edges during the reverse sear process. When I reverse sear, I do it over a high heat(500+), within an inch of the coals. The slices you see in the images are the rough edges I get to sample(to make sure it is palatable  [​IMG] ). Once you cut a 1/4" off the edges, the fat layers become visible.

      

    Char Siu Scramble

    Whip a couple of eggs, per person, with a few grinds of black pepper, a pinch of salt and a little heavy cream in a bowl...


    ...add fresh chopped green onions...

      

    ...cubed char siu pork belly...


    ...some unsalted butter into a hot pan...


    ...add the cubed char siu and lightly brown...


    ...the chopped green onions...


    ...pour the whipped egg mixture...


    ...and breakfast is served in less than 8-10 minutes.  [​IMG]

     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks for the reply.

    I thought maybe that was the case, but I figured I'd check with you.

    All looks Great !![​IMG]

    Bear
     
  7. b-one

    b-one Smoking Guru OTBS Member

    Not a big belly fan,to rich for me, but I can see how with the eggs it would be tasty!Thumbs Up
     
  8. Thanx once again!!

    The reverse sear adds to the overall presentation and gives a nice caramelized finish and additional layer of flavor to the smoked pork belly.
    Couple more ways to use the pork bellies...

    Stir fried dry with kai-lan(chinese broccoli) or baby bok choy, green onions, garlic, ginger, carrots, chow fun noodles, soy sauce, sesame oil, hoisin sauce and a splash of mirin at the very end...

    ...into a fried rice...

    Just got off work and on the menu tonight...

    ...char siu pork belly bahn mi(vietnamese sandwich). 

    ...and for dessert...

    Cognac bread pudding

      

    If I had another 20-25 minutes in the kitchen, I had planned on making some burnt caramel and cognac glazed bananas to top the bread pudding.

    Guess I just have to wait until tomorrow. [​IMG]  
     
    Last edited: Jun 24, 2015
  9. Used up the last of the Char Siu Pork Belly...

    Char Siu Fried Rice

    Only a few ingredients, all cooked in a single pan:

    Chopped char siu pork belly, fresh grated ginger, fresh chopped garlic, sliced green onions, frozen peas, sesame oil, soy sauce and pre-cooked rice.

      

     

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