Tag Archives: Pork Belly

Smoked Pork Belly with JD Dipping Sauce

Ingredients:

  • 900gm fresh Pork Belly

Marinade:

  • ¼ cup Jack Daniels
  • 3 sprigs fresh Rosemary, coarsely chopped
  • 4 medium cloves Garlic, minced
  • 1 Tbsp grainy Mustard
  • 3 Tbsp Olive Oil
  • 2 tsp crushed Red Pepper Flakes
  • 1 tsp cracked Black Pepper

Directions

  1. Strip rosemary leaves from the stems and coarsely chop.  Mix rosemary and other marinade ingredients in a bowl until well combined.
  2. Cut pork into 2×6 inch pieces, for better flavour you can remove skin.
  3. Place the pork in a large sealable plastic bag and pour marinade over top of pork.  Expel as much air as possible, seal bag and toss to coat evenly.  Place bag in fridge to marinade overnight.
  4. Take pork out of bag and place on a baking sheet.  Pat the pork dry with a clean paper towel, do not remove the seasonings that are clinging to the pork.  Discard the marinade.
  5. Let pork sit at room temperature for about 2hrs before putting in the smoker. 
  6. After drying time, place pork in preheated Bradley Smoker at 107°C (225°F).  Apply 2 hours of smoke (Pecan, Apple and Maple Bisquettes work best, or Hickory for a stronger flavour) and continue to cook for approx. 2-3 more hours.
  7. When pork reaches an internal temperature of 68-71°C (155-160°F) remove from smoker, loosely cover with foil and let rest for 15 minutes.
  8. If you smoked with the skin on, remove skin and thinly slice or cut into bite size pieces.  Serve plain or with dipping sauce below on the side or drizzled over pork.

JD Dipping Sauce

Ingredients:

  • 1 cup Tomato Sauce
  • 6 Tbsp Brown Sugar, Honey or Maple Syrup
  • 1.5 ounces Jack Daniels (one shot)
  • 2 Tbsp Malt Vinegar
  • 1 Tbsp grainy Mustard
  • 2-4 tsp Chipotle Tabasco Sauce or 1 Chipotle Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Kosher Salt
  • ½ tsp Black Pepper

Makes about 1 cup

Directions

  1. Combine all ingredients in a small saucepan.
  2. Simmer until slightly thickened.
  3. Taste and adjust salt and pepper.
  4. Allow to cool before serving.

Compliments of Bradley Australia

Crispy Pork Belly on Cobb Cooker

Serves 2-4

Ingredients

  • 600-800 grams Boneless Pork Belly (Avg 200g Uncooked Per Person)
  • 2 Teaspoons Course Salt
  • A few grinds of Black Pepper

Directions

  1. Score the rind of the pork belly or ask your butcher to do it for you.
  2. Pat the pork dry with a paper towel.
  3. Season with salt and a few grinds of black pepper then cover.
  4. Prepare the Cobb with the roasting rack and heat for 10-15 minutes with the lid on.
  5. Roast pork belly for 40 minutes on the Fenced Roasting Rack, fat side up.
  6. Turn over for the last 10-15 minutes, fat side down, to crisp up.
  7. Remove from Cobb and let it rest before slicing.  Serve.

Recipe compliments of Cobb Global

Smoked Pork Belly Burnt Ends

Ingredients

  • 1 Pork Belly
  • 2 Tbsp Paprika
  • 1 Tbsp Salt
  • 2 tsp Ground Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Dry Mustard
  • ½ tsp Thyme
  • ½ cup Butter, cubed
  • 1 cup Brown Sugar
  • ½ cup BBQ sauce
  • 2 Tbsp Hot sauce
  • 1 Tbsp Worcestershire sauce
  • Bradley Flavour Bisquettes – wood bisquettes of choice

Directions

  1. Set the Smoker to 250°F, using Bradley Flavour Bisquettes of choice.
  2. Using a long sharp knife, remove the rind by slicing it away from the rest of the pork belly.
  3. Mix paprika, salt, black pepper, garlic powder, dry mustard, and thyme to make the seasoning. Rub the seasoning all over all sides of the pork belly.
  4. Place pork belly on a smoker rack and put it in the smoker. Smoke until the pork belly reaches an internal temperature of 175°F (79°C). This will take a few hours.
  5. Remove the pork belly from the smoker and let cool s lightly so you can handle it.
  6. Slice the pork belly into 1 inch square chunks.
  7. Spread the cubed pork belly evenly in a disposable aluminium tray with high sides.
  8. Place the cubes of butter on top of the pork.  Sprinkle with brown sugar and drizzle BBQ sauce, hot sauce and Worcestershire sauce all over.
  9. Cover with foil and place back in the smoker.
  10. Smoke for an additional hour. Remove foil and stir the pork belly cubes in the sauce.
  11. Continue to smoke until the cubes caramelize and reach an internal temperature of 195-205°F (91-99°C).  Stir a couple more times during this final smoke.
  12. Serve.