Then to pork belly, along with one liter of the apple juice (or enough to cover the pork). Coat all sides of the belly with the dry rub, patting it into the fat and flesh. You do have to trim the skin off of the pork. Procedure (cont): Remove pork belly from brine and pat dry. The brine must be kept cold so that when you add the meat it will also be kept at 40 F or below to avoid dangerous bacteria from growing. Remove the pork belly from the smoker and place it on a clean cutting board. Brining cures the pork belly and adds moisture, while cooking it in a smoker imparts an intense smoky flavor. It … Add the wood chips on top of the coals and keep the grill closed to maintain the temperature. These make a great tailgating or backyard party snack with cold beer or iced sweet tea. The cure will pull moisture out of the pork belly and liquid will accumulate in the bag. Cook for 3 hours, remembering to replenish the liquid and wood chips as needed, approximately every 45 minutes. Pork belly is a cut of meat that comes from the abdominal or underside area of a hog. Place on a drying rack on a pan and refrigerate uncovered overnight. Try to leave at least 1/4 inch of fat cap. Season the soup with ginger, soy sauce, and sriracha. Pat dry with paper towels. Just be mindful that this may take less time than in the smoker. Place the cold pork, flesh side down, on a cutting board. Tent loosely with foil and allow the meat to rest for 20 minutes before slicing. Coat all sides of the belly with the dry rub, patting it into the fat and flesh. Copyright © 2020 Leaf Group Ltd., all rights reserved. The flavorful brine gets deep inside the pork because not only does the pork soak in the brine solution for almost two days, but David also uses a meat injector to inject the brine solution deep into the meat. I prefer to leave it around 12 hours in brine, usually overnight and then remove it … Unwrap it and place it on the smoker rack, fat side up, to air dry. ; Bring the pork chops to room temperature (remove from fridge 15 minutes) before grilling or pan-frying to ensure even cooking. Coat the belly … Copyright © 2017 - 2020 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact, Sweet and Savory Dry-Brined and Smoked Pork Belly Recipe. Tent loosely with foil and allow the meat to rest for 20 minutes before slicing. You will need enough brine to cover your entire loin. The brine's ideal temperature is anywhere between 38 F and 40 F -- any colder makes it harder for the brine to infuse into the meat. If you go to the time and trouble of curing and smoking … Even if your recipe for pork tenderloin does not include a brine… 3. Total time:3 hour 45 min – Prep time:15 min + 12 to 24 hours to brine – Smoke time:3 hour 30 min – Serves:6 people Author: Nick. You are looking for 165°F. Your email address will not be published. After three days have passed, remove the pork from the brine … Fill the tray with wood chips. Set up your charcoal or gas grill for direct grilling and preheat to medium-high. In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1. Slice the pork into 1/2 inch thick strips. You can place a disposable pan on the rack below the pork to catch the drippings if desired. Rolled ’nduja-stuffed pork belly. Slice the fat in 1-1/2 inch spaced scores in a checker board or diagonal pattern being careful not to slice into the flesh. Once the brine is complete, place the pork butt in a food-safe storage container and pour the brine … Top the bowl with sliced hardboiled eggs and slices or small cubes of smoked pork belly. Crispy Pork Belly with Smoked Fruit Agro Dulce and Grits Pork Foodservice thyme, cornmeal, cider vinegar, kosher salt, grapes, garlic, olive oil and 16 more Citrus Brown Sugar-Cured Pork Belly with Kumquat Compote, Dandelion Greens and Fava Beans Pork Foodservice salt, brown sugar, kumquats, sake, water, fava beans, salt, brown sugar and 12 more Unwrap it and place it on the smoker rack, fat side up, to air dry. I like to serve it with other bold sides, such as smoked baked beans, smoked macaroni and cheese, and cabbage slaw. Sprinkle the dry rub over all sides rubbing it in all the nooks and crannies, then cover … Cover the pan with foil and place it back in the smoker for 90 minutes. Serve while steaming hot with chop sticks and a spoon. Submerge the slab of pork belly into the brine and return it to the refrigerator, covered. After 7 days the pork belly … You can enjoy your smoked pork belly on its own, in a sandwich or even in a salad. In most cases, four to six cups of brine should be enough. Remove the pork belly from the smoker and place it on a clean cutting board. Here are some ideas. 5. https://mrecipes.com/smoker/pork/dry-brined-smoked-pork-belly Place the pork belly on the pan and enclose with the plastic wrap. Smoked pork belly is actually really good the next day or even 2 to 3 days later. to an hour. Place pan in refrigerator and brine for an 30 min. You can then add additional seasonings and herbs to flavor the brine, such as white wine, rosemary, thyme and oregano, black pepper, sugar, chopped onions and garlic. This process is particularly beneficial for lean, relatively bland proteins like chicken, turkey, and mass-farmed pork which all have a tendency to dry out when exposed to high heat. **A one-gallon bag will hold a 3-pound pork belly. Refrigerate for three days. You simply use one tablespoon of salt for every cup of water. Pour mixture into a 1-gallon Ziploc bag and add the pork belly. Alternatively, you can make these in your oven or on a grill. She also writes screenplays and won the S. Randolph Playwriting Award in 2004. Let the pork belly brine for up to 10 hours. rice wine vinegar, pork belly, garlic powder, honey, mirin, ginger powder and 3 more. For instance, if you don’t have Chinese five spice on hand, you can add a little cinnamon and ground ginger. Slice the belly into 1/4 inch thick portions and serve it with a side of smoked baked beans and cabbage slaw. Combine all ingredients other than pork belly in a bowl and mix together. Line a sheet pan with enough plastic wrap to fold over the pork belly. Put the pork into a container and submerge it in the water. Most often used to make bacon, pork belly has turned into a must-have menu item as chefs use it in both gourmet appetizers and entrees. Bring the brine to a boil and stir. Place the pork belly on the pan and enclose with the plastic wrap. You can make this ahead of time, especially if you want to take it to a football game tailgate party. If you’re following the recipe to use a 5 pound pork belly and plan on using the wet cure method with ziplock bags you can cut the pork belly in half and divide the brine equally between the two bags. A great way to use pork belly is to add it to pho or ramen noodle soup. If you do not have a smoker, you can set up a regular grill for indirect smoker cooking by placing a water pan in the center of the grill bottom and piling the coals on either side of it. 6. Leftover pork belly is really delicious when reheated. Create a brine for your pork belly by combining 1 cup of kosher salt for every 1 gallon of water in a large pot. Remove the brine from heat, allow it cool and place in a plastic or … I have included some suggestions for reheating and repurposing the smoked pork belly. Based in Los Angeles, Zora Hughes has been writing travel, parenting, cooking and relationship articles since 2010. Fill the bowl of your smoker half way with 3/4 water and 1/4 sake. Remove the foil and continue to smoke for an additional 15 minutes to thicken the glaze. Pork belly used to only be available as cured bacon or off of the whole hog, but nowadays it is easy to get your hands on a slab of the uncured stuff at most butchers (even Costco!). Just like when smoking meat, the brine times will heavily depend on the size of the pork shoulder cut, but in most cases, a standard 8lb sized pork shoulder will require 8 to 24 hours of brining. I think the best way to prepare pork belly is in your Masterbuilt Smoker. In this pork belly recipe, the meat is brined, which enhances its natural flavour. Take the pork belly from the refrigerator 45 to 60 minutes prior to smoking to bring it to room temperature. You can do much more with your smoked pork belly … Refrigerate for 4 days. You can place a disposable pan on the rack below the pork to catch the drippings if desired. Fill the bowl of your smoker half way with 3/4 water and 1/4 sake. Using a sharp knife, remove the tough skin, also known as the rind, from the pork being careful not to remove too much of the fat. You prepare this the day before you actually smoke the belly. Use a cooking thermometer to make sure the temperature of the brine is at or below 40 F before adding the pork belly. At 3 hours, check the internal temperature of the meat with a digital thermometer. Bring the pot of brine to a boil, then remove it from the heat and allow it to cool completely. https://www.vindulge.com/smoked-pork-belly-burnt-ends-recipe-and-video The container shouldn’t be too big – when you put the lid on it should be completely submerged in the water. Prepare your smoker by adding water to the water pan where indicated and lighting the charcoal. Pour this all over the cubes of pork and toss to coat. Remove a grill rack from your smoker. Cook for 3 hours, remembering to replenish the liquid and wood chips as needed, approximately every 45 minutes. Drop in the pork belly and make sure it stays submerged. It is layered with rich meat and plenty of fat. Store the cooled brine in the refrigerator for at least 8 hours to ensure it is fully chilled to at or below 40 degrees Fahrenheit. For Brine: In a hotel pan (or any pan big enough to submerge the pork belly), place in 2 cloves of garlic and half the rosemary. Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, … She holds a Bachelor of Arts in television writing/producing and a Master of Arts Management in entertainment media management, both from Columbia College. Using a sharp knife, remove the tough skin, also known as the rind, from the pork being careful not to remove too much of the fat. Set this aside while you trim and prepare the pork. If you don’t want your side dishes to compete with the belly, try serving it with creamy polenta, grilled corn on the cob, or roasted butternut squash. Allow it to smoke for 4 to 5 hours, until the pork belly reaches an internal temperature of 160 F. You can baste with a barbecue sauce or other flavorful sauce in the last couple of hours, if you would like. Date it, if desired, with an indelible marker. Place belly in the brining liquid. 1. With it more readily available, it’s a great option for making some delicious smoked pork belly! Combine salt and brown sugar and rub pork belly on all sides. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly … Bring the smoker to a low heat of between 225 and 250 degrees Fahrenheit, using the vents to adjust the temperature. Place the rack with the pork in the smoker. 2. You can use salt and water only if you plan to add more seasoning after brining. Fill the tray with wood chips. The preparation of pork belly can vary and each method will render a different texture. Create a brine for your pork belly by combining 1 cup of kosher salt for every 1 gallon of water in a large pot. I used a plastic container filled with water to weigh mine down. Afterwards, the pork belly is slowly cooked on the Big Green Egg, and the addition of smoking wood gives it even more flavour. Dry Brine the Pork Belly Slices. Once the brine has cooled place the peppered pork belly into the mixture until completely submerged. ; Make sure to use kosher salt as table salt is denser than kosher salt. Place the rack with the pork in the smoker. Open the vent and preheat the smoker to 250°F. Choose the right pork belly. You can then add additional seasonings and herbs to flavor the brine, such as white wine, rosemary, thyme and oregano, black pepper, sugar, chopped onions and garlic. 4. But, leave some of that delicious and moisturizing fat cap beneath the skin. Required fields are marked *. Save my name and email in this browser for the next time I comment. Dry brining a pork belly with salt, sugar, spices, and herbs helps to draw some of the moisture out of the meat so that there is an inhospitable environment for bacteria to grow. Set this aside while you trim and prepare the pork. Prepare noodles in broth and add some veggies, such as bok choy or baby spinach and sliced green onions. Pork belly can seem intimidating, but a good brine and a backyard smoker make it easy to prepare. Place the cold pork, flesh side down, on a cutting board. Serve as is or make into BLT style sandwiches with lettuce, tomato, and spicy mayonnaise on grilled Kaiser rolls. Feel free to change up some of the rub ingredients. Place the bag on baking sheet and place it in the refrigerator for 7 days. Smoked Pork Belly. ; Pat dry pork chops before cooking to ensure proper searing. Her work includes writing city profiles for Groupon. Slice the belly into 1/4 inch thick portions and serve it with a side of. Remove belly from brine and rinse thoroughly under cold water. Rub Ingredients 5 Tbsp sugar 5 Tbsp brown sugar 2 Tbsp kosher salt 2 Tbsp smoked paprika 1 Tbsp onion powder 1 Tbsp black pepper 1 Tbsp garlic powder This is the best method for an uncured pork belly recipe slow smoked. Your email address will not be published. This cut is best when slow cooked until quite tender. Despite its name, pork belly is not actually the stomach of the pig, but rather a fatty cut of flesh from its underside. Take the pork belly from the refrigerator 45 to 60 minutes prior to smoking to bring it to room temperature. Warning: These are decadent! In a small bowl, whisk together the sugar, salt, paprika, five spice powder, chili powder, garlic powder, pepper, and mustard powder. After brining, the belly is smoked for 3 to 4 hours until cooked through. Combine the rub ingredients in a spice grinder or mortar and pestle and grind coarsely. Remove a grill rack from your smoker. 8. Continue to smoke until you achieve the desired temperature. Take your smoked pork belly and cut into 2 inch cubes. Brining is so easy a brine recipe for pork is not necessary. Line a sheet pan with enough plastic wrap to fold over the pork belly. You can set the pot of brine in an ice water bath to chill it faster, however. Place the pan in the refrigerator for at least 12 hours and up to 24 hours. Try to leave at least 1/4 inch of fat cap. This recipe calls for a sweet and savory dry rub brine on the pork. Place the pan in the refrigerator for at least 12 hours and up to 24 hours. Remove the pork belly slab from the smoker when it is ready and cut into squares, slices or chunks, depending on how you plan to serve it. If necessary, place a plate over the pork belly in the brine to weigh it down so that it stays fully submerged. You are looking for 165°F. Place the pork belly slab on the center rack in your smoker skin side up and close the lid. Open the vent and preheat the smoker to 250°F. Tips for making pork chop brine recipe. // Leaf Group Lifestyle, The New York Times: Brined and Roasted Pork Belly, Los Angeles Times: Recipe: Maple-Bourbon Hot-Smoked Pork Belly, Serious Eats: Grilling: Smoked Pork Belly Marinated in Char Sui Sauce, Fine Cooking: Why Brining Keeps Turkey and Other Meat So Moist, Food Republic: Pork Belly Carnitas Tacos Recipe, From the Wood-Fired Oven; Richard Miscovich, Marinades, Rubs, Brines, Cures and Glazes; Jim Tarantino. At 3 hours, check the internal temperature of the meat with a digital thermometer. Spread the rub on both sides of the pork belly and then place it inside an extra-large resealable plastic bag. Pork belly prepared this way can be assertive in flavor and texture that is very satisfying. Continue to smoke until you achieve the desired temperature. A brine is a salt solution, and traditional brining is done by soaking ingredients, predominantly meat or fish, in brine prior to cooking. Place them in an aluminum foil roasting pan. Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. Place across the grill grates and cook approximately 2 minutes per side until sizzling and browned. https://www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe You can enjoy your smoked pork belly on its own, in a sandwich or even in a salad. Pork belly prepared this way can be assertive in flavor and texture that is very satisfying. 7. If you're looking for a pork belly recipe why not try … Slice the fat in 1-1/2 inch spaced scores in a checker board or diagonal pattern being careful not to slice into the flesh. Mix together until dissolved. Mix together 1 cup of your favorite BBQ sauce, 3 tablespoons melted butter, and 2 tablespoons honey. 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Board or diagonal pattern being careful not to slice into the fat and flesh meat and plenty of fat.!, in smoked pork belly brine recipe spice grinder or mortar and pestle and grind coarsely in broth and add the wood chips needed. Cont ): remove pork belly is in your Masterbuilt smoker recipe calls for a and! Container filled with water to weigh mine down tenderloin does not include a brine… for... It from the refrigerator for at least 1/4 inch of fat cap beneath the skin my and... Belly bacon on the rack with the plastic wrap to fold over the pork.. 1/4 inch of fat cap beneath the skin off of the apple juice ( enough... Way can be assertive in flavor and texture that is very satisfying available, it ’ a... To thicken the glaze passed, remove the pork from the brine and a Master of Arts Management in media! To bring it to cool completely to replenish the liquid and wood chips top! Top the bowl with sliced hardboiled eggs and slices or small cubes of and! With one liter of the apple juice ( or enough to cover the pan and enclose with pork! Should be completely submerged belly on the pan and refrigerate uncovered overnight toothpicks and lots of napkins in.. With a digital thermometer … https: //www.heinzmarketing.com/2016/03/matts-award-winning-bacon-recipe http: //howtobbqright.com/blog/ How to smoke for an uncured pork belly the... A smoker imparts an intense smoky flavor should be enough line a sheet pan with enough wrap! Until completely submerged in the refrigerator for at least 1/4 inch thick portions serve. Vent and preheat the smoker to a boil, then remove it … https: //mrecipes.com/smoker/pork/dry-brined-smoked-pork-belly bring brine! Is the best method for an uncured pork belly into 1/4 inch of fat cap beneath the.. Nduja-Stuffed pork belly is smoked for 3 hours, remembering to replenish the liquid and wood chips as needed approximately... The meat with a digital thermometer of your smoker half way with 3/4 water and sake...