I just brought home a package of Costco pre-sliced pork belly. It looks like it is already sliced around half inch to three-quarter inches. I’m getting ready to throw a couple of racks of baby back ribs on my smoker and thought I would put some of these on it too. Any suggestions for how long to smoke itand how to tell when it’s done?
by TaintMcG
12 Comments
Cube them, dust them, smoke them to 165, braise in bbq sauce to ~200. Keep the smoker at 250.
Don’t use a timer. Use a leave in probe thermometer and cook to temp.
What do people do with these? Specific recipes please. That is A-LOT of belly.
I buy these over the whole belly if I’m serving pork belly burnt ends. Makes it easy to cube them and it’s usually the perfect amount. I recommend watching Meat Church video on pork belly burnt ends.
Is there a distinct difference between bacon and what you’d call “pork belly strips?”
Does it have skin on it? Filipinos have a grilled pork belly dish called liempo. Salt, pepper, granulated garlic, msg. cook over charcoal and turn every 45 seconds to avoid burning. dip into white vinegar with minced garlic, chopped thai chilies and pepper.
I smoke them with Korean rub and make pork buns with them. Or tacos
I’ve bought these a couple of times now. You can still cube them and make them pork belly burn ends, but they cook quickly. 225-250, for about 2-2.5 hours and they are done. Toss them in a pan with butter, brown sugar, and a bbq sauce if you’d like and put them back on for another 30 mins. Get a vac seal and eat them like meat candy for the next 6 months.
I like these with the ol salt and pepper then air fried personally.
That’s just bacon. It’s sliced and I see no skin.
Cube, smoke, tossed in a blackberry w/cracked pepper jam. Bone apple tea.
I love these.
I’ll dry rub a strip, smoke it, and eat it by itself and some sides.
Costco used to offer belly without the skin. Now it’s with skin and I refuse to buy it. Bring back skinless belly!