kronin323
Font of Useless Knowledge
So, this weekend I'm gonna try an experiment...
One of my favorite dishes from Hong Kong is crispy skin pork belly. Here's a pic from the web...
But if I'm doing a long Saturday cook, I'd prefer to use my smoker. And people do smoke pork belly, like in this web pic...
The problem is, with smoked pork belly you typically remove the skin; the skin doesn't crisp in the smoker so it ends up tough and chewy. But I love that crispy skin, it's like having a chicharon / fried pork rind with your pork...
So I'm gonna try to merge the two recipes and do a crispy skin smoked pork belly.
A recipe for normal crispy skin pork belly has you first marinade the meat, then cook it at one temp with a 1/4 inch "cap" of salt over the skin. You then remove the salt cap and cook at a higher temp to crisp the skin.
What I'm going to do is follow that crispy skin recipe, but during that first cook time, with the salt cap, I'm gonna smoke it low-and-slow...
Hopefully it won't suck...
One of my favorite dishes from Hong Kong is crispy skin pork belly. Here's a pic from the web...
But if I'm doing a long Saturday cook, I'd prefer to use my smoker. And people do smoke pork belly, like in this web pic...
The problem is, with smoked pork belly you typically remove the skin; the skin doesn't crisp in the smoker so it ends up tough and chewy. But I love that crispy skin, it's like having a chicharon / fried pork rind with your pork...
So I'm gonna try to merge the two recipes and do a crispy skin smoked pork belly.
A recipe for normal crispy skin pork belly has you first marinade the meat, then cook it at one temp with a 1/4 inch "cap" of salt over the skin. You then remove the salt cap and cook at a higher temp to crisp the skin.
What I'm going to do is follow that crispy skin recipe, but during that first cook time, with the salt cap, I'm gonna smoke it low-and-slow...
Hopefully it won't suck...
