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

[DRKsmoking]

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

JC

Thanks Jeff for the comment and like

Yes I have to say you are right it really was a home run. Thank you.

*** Side note *** , How are you doing now , starting to get better I hope.

David

 

[DRKsmoking]

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

Thanks Aaron for the like and the comment

You are right about the crunch, my wife thought I lost my mind when I was slicing through from the flesh side than the crackle of the skin.... music to my ears, lol

The sandwich's were spectacular, and tasty , the fresh lime in the Pico gave some acid and cleansing to the rich pork belly.

David

 

[millerbuilds]

David, That looks fantastic, I like the "angle the belly on the gasser trick", I am going to have to keep that in my back pocket.

That sandwich....Hot Dang I bout licked my monitor!

- Jason

 

[Chris_in_SoCal]

Just one word. Yum!

 

[DRKsmoking]

David, That looks fantastic, I like the "angle the belly on the gasser trick", I am going to have to keep that in my back pocket.

That sandwich....Hot Dang I bout licked my monitor!

- Jason

Thanks Jason for the like and the comment

It was a very good meal and smoke / cook.
Love the wire rack trick i found on another video I watched on belly work. And that part stuck out to me.

As for the SD sub buns right up to the fillers , it was a great couple sandwiches.

Thanks
David

*** Side Note *** Congratulations on your OTBS .

David

 

[DRKsmoking]

Just one word. Yum!

Thanks Chris for the love and the comment

I said that quite a few times during the meal, lol


*** Side Note *** congratulations on the OTBS , well deserved.

David

 

[millerbuilds]

Thanks Jason for the like and the comment

It was a very good meal and smoke / cook.
Love the wire rack trick i found on another video I watched on belly work. And that part stuck out to me.

As for the SD sub buns right up to the fillers , it was a great couple sandwiches.

Thanks
David

*** Side Note *** Congratulations on your OTBS .

David

David, Thank you!

 

[JC in GB]

Thanks Jeff for the comment and like

Yes I have to say you are right it really was a home run. Thank you.

*** Side note *** , How are you doing now , starting to get better I hope.

David

Doing much better since I started the new meds. Thanks for asking.

JC

 

[Rafter H BBQ]

Dang it David, that looks just phenomenal there my friend. Very nice thread and well executed!

 

[DRKsmoking]

Dang it David, that looks just phenomenal there my friend. Very nice thread and well executed!

Thanks Justin for the like and the comment.

Very nice of you to say, and it all came together very nicely. juicy tasty and crunchy all at the same time.. And pretty just like me lol.

David

 

[DRKsmoking]

Thanks
I-am-Chorizo
D dpmammel

For the likes

David

 

[DRKsmoking]

Thanks

tallbm , for the Love
Smokin Okie , for the Love

It was a great cook and meal.

David

 

[DRKsmoking]

Thanks
ajbert
checkdude

For the likes.

David

 

[DRKsmoking]

Thanks
jond36 , for the like

David

 

[uncle eddie]

Awesome looking pork belly! Even better looking sammich!

There used to be an Irish Pub here in central Missouri that made the most spectacular pork belly sammich! They closed down last year to pursue other ventures...I miss their pork belly sandwich baaad!

 

[DRKsmoking]

Awesome looking pork belly! Even better looking sammich!

There used to be an Irish Pub here in central Missouri that made the most spectacular pork belly sammich! They closed down last year to pursue other ventures...I miss their pork belly sandwich baaad!

Thanks Ed for the Love and the comment

Thanks , I was very happy with the belly the way it turned out, and the sandwich was a big hit also.

Hate that when you find a food you really love and they either stop or close .
Just means you will have to try and replicate it .

David

 

[DEERMAKER]

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

Done a few different pork bellies, but never really got the crispy eatable skin i wanted , until now.

Started with a 2.3 kg skin on belly, Let this dry ( very important ) in fridge for at least 24 hours. Until the shin is dried and very pink and dried out and stiff.
Cut in half, easier to handle for what I was going to do. Into fridge to dry.

While this was happening I made some SD sub buns. ( 190 grs each )

View attachment 714030 View attachment 714031 View attachment 714032 View attachment 714033

Made up a great Pico de Gallo , and also a sauce with the Pico and some sharp mayo.

View attachment 714034 View attachment 714035

Once the belly shin is nice and dry at least 24 hours, ( should be pink and not flexible ) coat the flesh side and edges only ,
Coated 1 with an Asian flair and 1 with Jeff's rub. Only on the flesh.
Then coat the skin with lots of table salt so it does not get moist and keeps the smoke off the skin.

Into smoker with hickory chunks

View attachment 714036

View attachment 714037

After 2 hours at about 300 Deg. removed from the smoker, remove the salt ( I kept to see if it can be used and if it absorbed the hickory ) salt came off as a sheet.

View attachment 714038 View attachment 714039 View attachment 714040

Make a foil boat around the flesh area , so just the skin is exposed. And the flesh keeps cooking. Turn up the smoker to 400 deg. That is as high as I could get it today. After 1 hour drain off some fat and tighten the foil again.

View attachment 714041 View attachment 714042
After the second hour this way, the skin is starting to cook but not fast enough because of my temps. So off to the Q and using a trick I saw on an other channel. Will post name later as it is not in my notes.

But crank a couple burners and set a wire rack on an angle so the skin cooks and the fat runs off and does not pool on the skin and make it soft from the underside area juices.
This is so tender it was hard not to start eating, but a little piece did fall off with the tongs lol

View attachment 714044

View attachment 714043

You have to watch this as it will burn quick if not watching.

View attachment 714045 View attachment 714046

Nice crust and sound as I drag a knife across
Let them cool for about 10 minutes or so while I prepped the buns.

Sliced from the flesh side , and OMG the Crackle Crunch of the shin, I wish there was sound, maybe should have done a vid clip. It is like candy.
So I sliced and so juicy.

View attachment 714047

hard to stop picking and make the sub, but I did as people were tapping their toes and huffing and puffing, LOL

View attachment 714048

My sandwich

View attachment 714049

View attachment 714050


The finish ,

Sour Dough sub buns were great, the 2 different ways for the belly were good but the Jeff's rub one was more flavourful. I think \i did not go heavy enough with the Ch. 5 spice on the other one , Still good just needed a little more.
The Pico in the sub with the blended Pico sauce was great will be having more tonight.

Thanks for making it to the end.

David

what a meal !!

 

[hooked on smoke]

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

Done a few different pork bellies, but never really got the crispy eatable skin i wanted , until now.

Started with a 2.3 kg skin on belly, Let this dry ( very important ) in fridge for at least 24 hours. Until the shin is dried and very pink and dried out and stiff.
Cut in half, easier to handle for what I was going to do. Into fridge to dry.

While this was happening I made some SD sub buns. ( 190 grs each )

View attachment 714030 View attachment 714031 View attachment 714032 View attachment 714033

Made up a great Pico de Gallo , and also a sauce with the Pico and some sharp mayo.

View attachment 714034 View attachment 714035

Once the belly shin is nice and dry at least 24 hours, ( should be pink and not flexible ) coat the flesh side and edges only ,
Coated 1 with an Asian flair and 1 with Jeff's rub. Only on the flesh.
Then coat the skin with lots of table salt so it does not get moist and keeps the smoke off the skin.

Into smoker with hickory chunks

View attachment 714036

View attachment 714037

After 2 hours at about 300 Deg. removed from the smoker, remove the salt ( I kept to see if it can be used and if it absorbed the hickory ) salt came off as a sheet.

View attachment 714038 View attachment 714039 View attachment 714040

Make a foil boat around the flesh area , so just the skin is exposed. And the flesh keeps cooking. Turn up the smoker to 400 deg. That is as high as I could get it today. After 1 hour drain off some fat and tighten the foil again.

View attachment 714041 View attachment 714042
After the second hour this way, the skin is starting to cook but not fast enough because of my temps. So off to the Q and using a trick I saw on an other channel. Will post name later as it is not in my notes.

But crank a couple burners and set a wire rack on an angle so the skin cooks and the fat runs off and does not pool on the skin and make it soft from the underside area juices.
This is so tender it was hard not to start eating, but a little piece did fall off with the tongs lol

View attachment 714044

View attachment 714043

You have to watch this as it will burn quick if not watching.

View attachment 714045 View attachment 714046

Nice crust and sound as I drag a knife across
Let them cool for about 10 minutes or so while I prepped the buns.

Sliced from the flesh side , and OMG the Crackle Crunch of the shin, I wish there was sound, maybe should have done a vid clip. It is like candy.
So I sliced and so juicy.

View attachment 714047

hard to stop picking and make the sub, but I did as people were tapping their toes and huffing and puffing, LOL

View attachment 714048

My sandwich

View attachment 714049

View attachment 714050


The finish ,

Sour Dough sub buns were great, the 2 different ways for the belly were good but the Jeff's rub one was more flavourful. I think \i did not go heavy enough with the Ch. 5 spice on the other one , Still good just needed a little more.
The Pico in the sub with the blended Pico sauce was great will be having more tonight.

Thanks for making it to the end.

David

Oh my dang! That looks darn good.

 

[DRKsmoking]

what a meal !!

Thank you for the comment.

It was a great meal and the crackling skin was great also. And oh so tender.

David

 

[DRKsmoking]

Oh my dang! That looks darn good.

Thank you Hooked for the like and the comment

It really was a very nice meal, and mostly all homemade , from the cooked belly to the buns , sauce and the Pico de Gallo, everyone was happy with this meal here.

David