quote:Originally posted by Vino Me:
Smoked Pork Belly
I incorporated a smoked pork belly into a version of a Loco Moco breakfast that I made. Loco Moco is a Hawaiian breakfast dish which normally includes brown gravy over rice, fried spam, a couple fried eggs on top and garnished with chopped green onions. I used the pork belly instead of the spam.
Brine your slab of pork belly over night. You can use either apple juice or water with the kosher salt. Smoke the pork belly using fruit wood at 225 degrees until the internal temp is about 160. Should take 4-5 hours. Baste the belly with bbq sauce during the 2nd half of the smoking process. I then let the belly cool down and placed it in the fridge overnight to use the next morning. I cut the pork belly into half inch thick strip and fried them in a pan to get the outside nice and crisp before plating them with the Loco Moco.
Skin on the belly or off?