Pork belly … I don’t even know how to cook this. Pulled it at 204.
Pork belly … I don’t even know how to cook this. Pulled it at 204.
by Fishflexdrink
29 Comments
M855Mike
That is one way to cook it.
jayluc45
Well how was it?
PlasticRocketX
Cooking it this way works fine too it looks like. If i get it, i make bacon with it. Gotta brine it for awhile with curing salt and then smoke it.
Hung_LikeChurchMouse
I’d eat that…just saying…
ElectricalVirus616
Beautiful!
freekehleek
What’s with the tepid responses here? Pork! Fat! Fire! Yum!!!
504strikehold
Looks really good
Ben_Ulrand
Assuming the fat is properly rendered (as it looks to be from the photo), this looks great
dabigcat200
How’d it taste is the first thing I think about looking at this juicy piece of meat
PartyApprehensive765
Looks like you know how to cook a pork belly.
mikemartin7230
I cube it up, season it, then make smoked burnt ends.
Nahsungminy
So many ways to cook pork belly and all of them good! Would love to try that!
insolent_distillate
Slap that on a tortilla or a bun and it’ll make your tongue slap your brains out.
Nin10dude64
I’ve cooked it once following the meat church ‘bacon brisket’ approach, I liked it a lot! You can be very versatile with the seasoning
sirchaddm
You may not know how to cook this particular cut but your skills are on full display here… nice job hopefully it taste as good as it looks
Moby_Prick94
PowerNormal1262
I’d eat that with no seasonings at all.
centex710
I love using left over pork belly to make Cuban sandwiches! I fry strips of it up like thick bacon the next day… never a regrettable choice lol
JoyousGamer
Looks really good I might push mine a little further next time. I normally pull around 190+ but this looks like it turned out really well.
MongerNoLonger
There is no wrong way to cook pork belly
MembershipKlutzy1476
Looks like you did a great job!
Hotwater3
I always have issues with pork belly, I can never get the skin crispy.
Fishflexdrink
Smoked it on the hunsaker barrel at 300 until done. No spritz no checking in nothing till about 3 hours in. Then I checked the temp till it was 204. I pulled it and wrapped w butcher paper. I fell asleep. So next day I had the pit going for another cook,I threw in the wrapped belly in there for about 45 mins and viola there she is.
dts843
185 -190 next time
KingSurly
I actually like to cook it just like that, throw it in the fridge. Then slice it the next day, fry it up, and put it on sandwiches or tacos.
Spirited_Ad_5992
Cut it up make burnt ends in the oven
Grouchy-Offer-7712
Poor man’s brisket?!?!
cbetsinger
You don’t know how to cook, but I know how to eat and I say… that’s belly I want in my belly 🤙
29 Comments
That is one way to cook it.
Well how was it?
Cooking it this way works fine too it looks like. If i get it, i make bacon with it. Gotta brine it for awhile with curing salt and then smoke it.
I’d eat that…just saying…
Beautiful!
What’s with the tepid responses here? Pork! Fat! Fire! Yum!!!
Looks really good
Assuming the fat is properly rendered (as it looks to be from the photo), this looks great
How’d it taste is the first thing I think about looking at this juicy piece of meat
Looks like you know how to cook a pork belly.
I cube it up, season it, then make smoked burnt ends.
So many ways to cook pork belly and all of them good! Would love to try that!
Slap that on a tortilla or a bun and it’ll make your tongue slap your brains out.
I’ve cooked it once following the meat church ‘bacon brisket’ approach, I liked it a lot! You can be very versatile with the seasoning
You may not know how to cook this particular cut but your skills are on full display here… nice job hopefully it taste as good as it looks
I’d eat that with no seasonings at all.
I love using left over pork belly to make Cuban sandwiches! I fry strips of it up like thick bacon the next day… never a regrettable choice lol
Looks really good I might push mine a little further next time. I normally pull around 190+ but this looks like it turned out really well.
There is no wrong way to cook pork belly
Looks like you did a great job!
I always have issues with pork belly, I can never get the skin crispy.
Smoked it on the hunsaker barrel at 300 until done. No spritz no checking in nothing till about 3 hours in. Then I checked the temp till it was 204. I pulled it and wrapped w butcher paper. I fell asleep. So next day I had the pit going for another cook,I threw in the wrapped belly in there for about 45 mins and viola there she is.
185 -190 next time
I actually like to cook it just like that, throw it in the fridge. Then slice it the next day, fry it up, and put it on sandwiches or tacos.
Cut it up make burnt ends in the oven
Poor man’s brisket?!?!
You don’t know how to cook, but I know how to eat and I say… that’s belly I want in my belly 🤙
Yum