Pork belly cubes, 4cm thick
Pork Rub
Smoker 120°C until bark
Foil 2 hours: butter, honey, BBQ sauce, and high-quality whiskey.
Recover the liquid and evaporate to make the glaze.
Eat them one after the other, spectacular!!!
by menglaro78
Pork belly cubes, 4cm thick
Pork Rub
Smoker 120°C until bark
Foil 2 hours: butter, honey, BBQ sauce, and high-quality whiskey.
Recover the liquid and evaporate to make the glaze.
Eat them one after the other, spectacular!!!
by menglaro78
1 Comment
What makes this italian? The breed, the preparation of herbs/spices, or the cooking method?
Looks to be like this is very North American