Hickory Smoked Pork Belly with Crispy Skin

[ChileRelleno]

This belly was salted and set in the fridge to dry 72+ hours before smoking.


12 hours before smoking it was dry brined, and 4 hours beforehand it was injected with a brine solution.




Went in the smoker over hickory at 350° and I'll give it about 2 hours of smoke.
Then it'll be moved in to a 475°-500° oven to crisp the skin.

Out of the Smoker




Out of the Oven, Crispy Chicharrone!




Sauced and Back Into the Oven


And the Finale

Okay, this was the best PB I've ever cooked.
Better than the best Burnt Ends, just incredible.

[Shark Hunter]

That looks Incredible John.
Looks just like rib tips from Famous Dave's.

[Maxed Out]

 Looks fantastic !! What time is dinner ??

Everytime I see your avatar it looks like you're riding a moped on the beach, but then I zoom up and notice it is indeed a hammerhead moped you're riding !!  

Ted

[swill88]

Looks wonderful John!  I'm going to try this. 

What's in the brine?

My smoker only goes to 275...   An extra 45 minutes?

Thanks,

steve

[ChileRelleno]

That looks Incredible John.
Looks just like rib tips from Famous Dave's.

Thanks Daron,
meaty pork belly cooked right is on par or better than ribs.
Hard saying that as much as we like ribs.
Speaking of Famous Dave's, I need more Devil's Spit.

[ChileRelleno]

Looks fantastic !! What time is dinner ??

Everytime I see your avatar it looks like you're riding a moped on the beach, but then I zoom up and notice it is indeed a hammerhead moped you're riding !!  

Ted

LOL... Hammerhead moped.
Thanks Ted, for the compliment and laugh.

[ChileRelleno]

Looks wonderful John!  I'm going to try this. 

What's in the brine?

My smoker only goes to 275...   An extra 45 minutes?

Thanks,

steve

Appreciate that Steve, do try it.
As long as g as you're getting smoke temp is no big deal.
1.5-2 hours will give it all the smoke it'll take.
275° will preheat the skin enough to allow it to crisp up quicker.

The dry brine is simply kosher salt liberally applied with some rub.
The injected brine solution is 1T of kosher salt to 2C water, which is plenty.
Then both are given time to do their job.

When crisping the skin the skin needs to be as level as possible.
I use small chunks of wood to level it out as best as possible.
If it starts to burn on a high spot just cover with some aluminum foil and stick it in place with a toothpick, and let the rest finish cooking.

6 to 10 inches from the oven element is prime, don't get closer I you'll create a lot of smoke and may burn your skin.  Do not get in a hurry and try to use the broiler.

A good alternate method for those without a smoker is to put the pork in before the preheat.
As the oven preheat so does the pork.
After crisping the skin lower the temperature to 375 and braise the belly for 2 hours in your favorite sauce.
Sauce halfway or more up meat is fine, avoid the crsipy skin.
A large, 2" deep baking dish is perfect for this.

Also, score the skin as wide as you want your slices.
You will use those to cut your slices or you'll need a hacksaw... LOL.

[conchydong]

The amount of time planning, preparing and finally carefully cooking/smoking is the true mark of a great cook/pit master. I know that you put your heart into it and the results show that.  Another outstanding, mouthwatering, masterpiece.

Scott

[Dominick]

Outstanding as usual.  Dominick

[steelfish]

Out of the Oven, Crispy Chicharrone!

those are some serious Chicharrones amigo!!

outstanding, Im salivating

[Gobi King]

Looks great! reminds me of the double smoked burnt  ends I used to devour when I lived in Kansas City

[ChileRelleno]

those are some serious Chicharrones amigo!!

outstanding, Im salivating
[/quote]Mucho gracias mi amigo.
Dude, it's like the best Carnitas and Chicharron together.
The next one will be braised in salsa Verde.

Please, if you don't mind, what is your name?
I answer to John, Juan, Chile or "Hey @s$ho£e"

[Alto Mare]

Good job as always John, definitely one of the best tasting meat out there. I can just imagine how tasty and how nice it smelled.
We used to cure it for 4 months when in Italy and have it uncooked, cut really thin in two slices of crispy bread...bringing back some memories

Thanks for sharing, Master Chef!

Sal

[steelfish]

Dude, it's like the best Carnitas and Chicharron together.
The next one will be braised in salsa Verde.

Please, if you don't mind, what is your name?
I answer to John, Juan, Chile or "Hey @s$ho£e"

not a problem,  my name is Alejandro, but everybody call me Alex
nice to Met you John

[ChileRelleno]

And nice to make your acquaintance too Alex.