Crispy Pork Belly "OMG" and SD sub buns with Pico de Gallo

[DRKsmoking]

Looks like a fantastic samich!

Crispy, bubbly skin is a tough one to execute that's for sure. I tend to do them in the oven fairly low and slow to cook through, then finish it under the broiler since you need a good blast of heat to really get the bubbles popping.

Maybe one day I'll try a deep fryer to really up my crispy pork belly skin game like they do in Thailand

View attachment 714115

Thanks for the comment.

Yes the sandwich was very good. and just had more for supper today.

Yes the temp in the smoker was at 400 - 405 for an hour, could not get it higher . So that is why it went on the Q angled over the flames to get the finished crisp crackle.

I think the deep fryer would turn it into the pork rines you can buy. But I'm not sure.

Cool picture.

David

 

[DRKsmoking]

I must say, "that looks like a killer sameich". I'm more than willing to try one, just let me know!

How did the salt turn out? I imagine it's good since the temp for smoking salt isn't very important but it probably should be refrigerated since it's gotta have some belly fat/juice in it.

Thanks Phil for the like and the comment.

It was a great sandwich for sure. still enough for 2 more subs , door is always open .

As for the salt it has a great smell to it , not sure how strong of a taste it will have as when I try it I am already thinking smoked. So have to wait a day or two to get it out of my mind.

It was just used as a coat or blanket on a very dry pork shin. No juices as that what it was there to do . Keep the skin dry. and stop the smoke from getting on the skin. It lifted right off of the belly skin after 2 hours at +325 deg. You can see a grabbed the edge and just pulled them forward for the picture. Can you ever smell the Hickory in the bottle when you open it.

David

 

[DRKsmoking]

View attachment 714119

Nice work, looks delicious!

Thanks WR for comment and that is funny, Thanks

It was very good and the belly was so juicy and tender.
It was hard to not pick at it the whole time it was sitting there.

David

 

[DRKsmoking]

That is simply outstanding. Bravo. I love me some pork belly.

Thanks tbrtt1 for the like and the comment

It really was a good meal. Had fun cooking /smoking and eating all of the items
Right from the bread , Pico and the belly. Now I'm full.

David

 

[NefariousTrashMan]

Thanks
NefariousTrashMan , for the like

David

I wish I could find skin on pork belly seems hard to come by in the stores around here. Probably need to just go to a local butcher.

 

[DRKsmoking]

Thanks
Redicans , for the like

David

 

[DRKsmoking]

I wish I could find skin on pork belly seems hard to come by in the stores around here. Probably need to just go to a local butcher.

Yes I hear you , it is mostly skinless around here also. Or it is little pieces already sliced like think bacon.
I happened on this by accident. They had them sealed from Germany of all places. Bought 1 to try. Wish I had bought more now. as they have not had them again that I noticed.
I just had to make sure it was very dry before using it.

But yes a butcher should be able to get 1 in for you .

David

 

[DRKsmoking]

Thanks
ronf , for the like

David

 

[chilerelleno]

OH HELL YEAH!
Very nicely done, that cracklin belly looks awesomely delicious, and the finished sammies are scrumptious looking!

 

[WaterRat]

Thanks WR for comment and that is funny, Thanks

It was very good and the belly was so juicy and tender.
It was hard to not pick at it the whole time it was sitting there.

David

Hey, the pickings are pit master privilege, never apologize, it’s half the reason we do this plus its quality control, cant serve our guests something inferior

 

[BrianGSDTexoma]

That ones out of the park David! Thats one killer sammy.

 

[DRKsmoking]

OH HELL YEAH!
Very nicely done, that cracklin belly looks awesomely delicious, and the finished sammies are scrumptious looking!

Thanks John for the Love and the comment

It was a good finished skin this time. The crunch when I cut through it was amazing.
And the flavours in the sandwich were perfect, the acid in the Pico helped with the richness.

David

 

[DRKsmoking]

Hey, the pickings are pit master privilege, never apologize, it’s half the reason we do this plus its quality control, cant serve our guests something inferior

Ha Ha , yes you are right, even on the Q I either add extra something else while cooking or things just happen to fall off of the cooking items. LOL

David

 

[DRKsmoking]

That ones out of the park David! Thats one killer sammy.

Thanks Brian for the WOW and the comment

I will have to agree with you, This was a home run.

And I enjoyed it for 2 meals.

David

 

[texomakid]

I may have skimmed thought all the comments and replies but I read every word of your post .... and just stared at the pics. bookmarked.

You get a wow from me as well and I could only imagine what the bit into that would taste like. Excellent post.

 

[DRKsmoking]

I may have skimmed thought all the comments and replies but I read every word of your post .... and just stared at the pics. bookmarked.

You get a wow from me as well and I could only imagine what the bit into that would taste like. Excellent post.

Thanks Randy for the like and the comment and the extra WOW.

Nice , you read it all the way , Thank You. Glad you found it interesting enough to bookmark.
It was a great meal and the crackle of the skin and juicy flesh in the sandwich ( or just out of my hand ) was fantastic.

David

 

[DRKsmoking]

Thanks
Central PA Cowboy

For the like

David

 

[DRKsmoking]

Thanks
JC in GB , for the like

david

 

[JC in GB]

Thanks
JC in GB , for the like

david

No problem. Looks like you really knocked it out of the park on this cook. Well done sir!

JC

 

[Astralogics]

Those sammies look incredible David! The crunch of the skin was probably addicting to listen to.