• Upchurch Womble posted an update 5 months, 3 weeks ago

    Pork belly is really under-rated but for the life of me I am unable to understand why. Yes I agree it lets you do have a lots of fat but at the end of the day fat is flavor and pork does need to have some flavor for it. To top it all off, pork belly is so cheap even if you must see your butcher as opposed to the supermarket. Most likely the supermarket will start to stock it once the word get round about how exactly good this cut of the pig is really?

    My recipe suggestion with this article will almost certainly involve slow cooking inside the smoker on the water bath accompanied by an easy grilling to crisp in the skin for perfect crackling. I believe you will find it irresistible!

    The flavour for this dish comes a wonderful mix of seasonings through the Asia plus they are coated on top of the pork. Here’s a combination

    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 ” cube fresh ginger, peeled, chopped

    2 red chilis, seeds and pith removed, finely chopped

    1 teaspoon sea salt

    There’s enough mix to pay about 1 Kilogram of pork so use the spice mix to the meat and rub it in about the flesh side before covering with stretch wrap. Squeeze pork in the refrigerator overnight to allow for the spices to operate their magic. (If you cannot wait for overnight then you can shorten this marinade time for it to two or three hours though the longer the greater).

    Another morning it’s time to place the pork within the smoker for 3 hours at 110°C or 225°F skin side on top of a water bath underneath. Make certain you warm water , nor try that will put any wood chips on the fire, moist indirect cooking will do for this recipe, it will have flavor subtly added with a smoker (instead of a cooker) which recipe does not need whatever else..

    If the three hours are up remove the side of pork in the smoker, transform it over to ensure it’s skin side down and slap it around the grill to cook until the skin goes lovely and crisp that will take about Fifteen minutes over high temperature.

    This isn’t a dish for delicate slices, it’s really down to cutting up into nice thick portions. I enjoy serve my pork belly on a bed of leaves, squeeze pork hunk at the top (skin side up so the crackled skin is on view) then pour more than a sprinkling of soy sauce and sesame oil only to give a nice sheen on the crackling also to lift the flavour further.

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