Smoked Pork Belly

Discussion in 'Pork' started by h2so4ca, May 12, 2015.

  1. h2so4ca

    h2so4ca Meat Mopper

    So one of my favorite things to do when I'm getting ready to make Bacon is to pull out a 

    large hunk of belly and just smoke it up for smoked pork belly. 

    I started out with about a 3 lb piece that came from the 20 lbs of pork belly I was getting ready 

    to cure for bacon. I took that small piece and smoked it over hickory wood for about 4 hours in my 

    Lang smoker at 225 deg.

    Afterwards I served some of it up over rice with a little sweet chili sauce and soy and a bit of hot mustard on the side. 
    dirtsailor2003 and foamheart like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Always Tasty! Nice smoke!
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I just did this two weeks ago for my first time. I was always too greedy with my sow belly to try it before.  If ya ain't had it, well its like trying to explain that smoke taste to a girl without taste buds (or would that be budettes?).

    This is totally awesome, and totally rich. I like the rice idea, I used sweet taters to cut that over abundance of liquid nectar. I can see where rice would have been a better choice.

    Beautiful piece of belly too btw.
  4. b-one

    b-one Smoking Guru OTBS Member

    Looks great! Good luck with the bacon!
  5. stickyfingers

    stickyfingers Smoking Fanatic

    That looks freaking AWESOME!!
  6. oddball

    oddball Smoke Blower

    I will have to find a place to get a pork belly.  This is on my todo list.
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , on my bucket list . ..
  8. h2so4ca

    h2so4ca Meat Mopper

    I always get my pork belly from the butcher. But if you have an asian market near you they will have them. 

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