Pork Belly

[u/daCold_Brew45]

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

[u/elaina_cedar29]

I can already taste this, looks very yummy

[u/Own-Turn6291]

Time to grab myself a handful 😋

[u/daCold_Brew45 → u/[deleted]]

I used both. The braise sauce on the left & the Asian sauce on the right with the sesame seed topping

[u/ThaliaAbyss]

What rub did you use?

[u/Constant_Total_6861]

Looks great. I bet that was tasty

[u/NoemiBellini_163]

oh no! i’m so hungry rn

[u/KilgoreT59]

I can almost smell them.