Texas style – salt (1 tsp per 500g), cracked black pepper.
Skin on, slab, rib bones removed.
Smoker/BBQ, skin side towards the heat (down in my case), at 125c for 4-5 hours until probe tender. Rest to 71C to stop cooking , then air fry skin side up until crisp – 15 minutes or so.
dark__star
Burnt end taco bowls, basically cube and fry until crispy with taco seasoning, add whatever, usually chopped lettuce, avocado and tomato. BLT with fried cheese or keto buns. Egg scramble. Burnt end candy, just cube and find a nice sugar free BBQ sauce that kind of caramelizes when fried. When frying pork belly, you don’t usually need any oil, its own fat should do
5 Comments
We usually do heavily salted 425F 30min then 275F for 2.5-3.5 hours and just eat it plain hahaha
https://www.maangchi.com/recipe/sundubu-jjigae
Texas style – salt (1 tsp per 500g), cracked black pepper.
Skin on, slab, rib bones removed.
Smoker/BBQ, skin side towards the heat (down in my case), at 125c for 4-5 hours until probe tender. Rest to 71C to stop cooking , then air fry skin side up until crisp – 15 minutes or so.
Burnt end taco bowls, basically cube and fry until crispy with taco seasoning, add whatever, usually chopped lettuce, avocado and tomato.
BLT with fried cheese or keto buns.
Egg scramble.
Burnt end candy, just cube and find a nice sugar free BBQ sauce that kind of caramelizes when fried.
When frying pork belly, you don’t usually need any oil, its own fat should do
The traeger smoker recipe is fantastic.