SMOKED PORK BELLY SLICES
Smoked Pork Belly Slices - smoky , sweet and flavorful. Uncured thick bacon slices (from Costco) rubbed with homemade smoking dry rub, smoked at low temperature on an electric pellet smoker. Smother in bbq sauce or use in sandwiches, beans, soups and tacos.
Provided by Lyubomira
Categories Appetizer
Time 3h10m
Number Of Ingredients 13
Steps:
- Source your pork belly. You can either buy one big piece and cut it or get pre- cut pork belly from your butcher or the store.
- Make sure the skin of the pork belly is removed.
- Cut into 1/2 inch thick slices.
- Preheat your smoker to 225 F.
- Season the pork belly with dry rub of your choice, mine is in the recipe card below. I used a combination of salt, pepper, paprika, smoked paprika, garlic powder, onion powder and brown sugar. If you follow a low carb diet, you can use a low-carb brown sugar substitute.
- Place pork belly sliced on the smoker and smoke until the internal temperature reaches 165 F.
- Spray with apple juice or apple cider vinegar 2-3 times (optional).
- Once the pork belly slices reach a temperature of 165 F, wrap in foil and smoke to 30-60 more minutes, until the temperature reaches 200 F. You can also brush with bbq sauce before you wrap in the foil (I like to add the sauce later).
- Remove from the smoker, cut into pieces and enjoy.
Nutrition Facts : Calories 401 kcal, Carbohydrate 2 g, Protein 7 g, Fat 40 g, SaturatedFat 14 g, Cholesterol 54 mg, Sodium 283 mg, Sugar 1 g, ServingSize 1 serving
PORK BELLY SLICES
Nothing tastes better than tender pork belly with sticky barbecue sauce. Grill it for a perfect finish, then pile into buns and serve with coleslaw and fries
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/fan 140C/gas mark 4. Dry the belly slices with kitchen paper, then season with salt and pepper. Mix together the ingredients for the sauce and toss the slices in the sauce in a roasting tin. Cover tightly with foil and roast for 1hr 30 mins, until completely tender.
- Remove the foil and turn the grill to its highest setting. Grill the meat for 3-4 mins, turning it halfway and brushing over the sauce from the tin, until the sauce is thick and sticky and the slices are charred. Alternatively, put the braised slices on the barbecue and baste in the sauce from the roasting pan as they sizzle away. Serve in buns with coleslaw.
Nutrition Facts : Calories 304 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.2 grams fiber, Protein 22 grams protein, Sodium 1.3 milligram of sodium
HOUSE SMOKED PORK BELLY
Provided by Food Network
Categories side-dish
Time 8h45m
Yield 10 to 15 servings
Number Of Ingredients 13
Steps:
- Mix the brown sugar, kosher salt, curing salt, fennel seeds, garlic powder, onion powder, smoked paprika, black pepper, cumin, cinnamon and allspice berries in a large mixing bowl. Thoroughly rub the entire pork belly with the spice mixture. Let the pork belly rest in the fridge for 7 days.
- Using mesquite charcoal, heat your smoker to 200 to 225 degrees F. Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F, 6 to 8 hours.
- Once the belly reaches 165 degrees F, remove from the smoker and place on a tray or cutting board to rest for 10 to 15 minutes. Slice thinly into strips or into lardons and deep-fry in 350 degrees F vegetable oil for 1 minute. Serve.
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- Dry Brine the Pork Belly Slices. I like to get some salt into the meat of the pork belly slices to help bring out the flavor. This is especially important when you use my original rub (Purchase formula here | Purchase bottled rub) since it does not have a lot of salt.
- Season with My Original Rub. My rub was originally designed for pork.. pork ribs specifically. It adds that perfect balance of sweet and spice to the outside of the meat and it’s guaranteed to please.
- Set Up the Smoker. Set up your smoker for indirect cooking at about 225°F (107°C) using hickory wood or whatever good smoking wood you have available.
- Smoke the Slices. I placed my slices on racks to make it easy to transport out to the smoker. I also left the slices on the racks during the cooking process.
- Let Them Cool Down. Feel free to sample one if you like but I can tell you that the last step makes all the difference in the world and I hope you can trust me on that.
- Sear Both Sides. I used a large skillet for this process the first couple of times and an electric griddle the last time. Both of these options worked very well although outside on the griddle is always a better plan since there will be a lot of smoke when searing.
- Serve. I served these to a crowd of about 10 and they were some happy campers! I highly recommend trying these really soon.. maybe even this weekend!
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