• Upchurch Womble posted an update 10 months ago

    Pork belly is really under-rated as well as the time of me I am unable to discover why. Yes I agree it does possess a large amount of fat but after the day fat is flavor and pork needs to have some flavor for it. Most importantly off, pork belly is really cheap even if you have to go to your butcher as opposed to the supermarket. Maybe the supermarket will start to stock it as soon as the word get round about how good this cut of the pig really is?

    My recipe suggestion because of this article will involve slow cooking from the smoker more than a water bath then a light grilling to crisp in the skin for perfect crackling. I believe you will love it!

    The flavour for this dish comes an excellent combination of seasonings through the Asia and they’re coated on the pork. Here’s the mix

    1 stalk lemon-grass, bruised, halved length-ways, finely chopped

    ? teaspoon freshly ground white pepper

    ? teaspoon Chinese five-spice powder

    4 garlic cloves, crushed

    1 inch cube fresh ginger, peeled, chopped

    2 red chilis, seeds and pith removed, finely chopped

    1 teaspoon sea salt

    There’s enough mix to hide about 1 Kilogram of pork so use the spice mix to the meat and rub it in on the flesh side before covering with stretch wrap. Place the pork in the refrigerator overnight to allow the spices to be effective their magic. (If you fail to await overnight you’ll be able to shorten this marinade time for you to 2 or 3 hours though the longer better).

    The following morning it is time to place the pork within the smoker for several hours at 110°C or 225°F skin side with a water bath underneath. Make certain you warm the lake and be tempted that will put any wood chips around the fire, moist indirect cooking is sufficient just for this recipe, there will be flavor subtly added with a smoker (as an alternative to a stove) and this recipe doesn’t have anything else..

    Once the three hours are up remove the side of pork in the smoker, transform over to ensure it’s skin side down and slap it around the grill to cook before the skin goes lovely and crisp which should take about 15 minutes over high heat.

    This isn’t a dish for delicate slices, it’s about cutting up into nice thick portions. I prefer to serve my pork belly over a bed of leaves, squeeze pork hunk at the top (skin side up so your crackled skin is in view) then pour on the sprinkling of soy sauce and sesame oil in order to add a nice sheen to the crackling and to lift the flavour further.

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