BBQ Belly Pork Recipes
If you’re not familiar with BBQ belly pork, you’re missing out! This succulent meat comes in four primal cuts. Learn how to cook it right at home! Here are some tips:
bbq belly pork is divided into four primal cuts
The primal cuts of BBQ belly pork are the loin, shoulder, and rib. While belly pork is the fatty part of the hog, it’s also a prime source of sausage and bacon. So how can you tell the difference between belly and shoulder? The difference lies in the amount of fat contained in each cut. While the belly is less expensive than other pork loin cuts, it’s worth it to check the fat content before purchasing the meat.
The loin primal cut is the most common cut, while the shoulder is the most self-explanatory. The shoulder is cut from the rear leg. The loin, meanwhile, is made from the front and rear leg. The loin and shoulder are both lean and tender. The belly is the fattest portion of the middle hog. This makes it a popular cut for BBQ. While the loin and shoulder cuts can be used for various types of meat, the belly is favored for barbecuing.
The leg primal cut is the back of the pig up to the hip. It is a lean cut of pork. Generally, this cut is smoked or cured. It is often served with greens, and is the staple cut of ham. This cut is also useful for making sausages, bacon, and ham hocks. When used for BBQ, it’s a popular choice because of its versatility.
The sub-primal cuts of BBQ belly are shoulder, side, and breastbone. Each of these primal cuts has distinct flavor profiles. These cuts are commonly referred to as BBQ belly or side pork. They are usually processed to produce pancetta. You can also use pork shoulder as a source for pork sausage. Once you have mastered these cuts, you can try making them at home! You’ll be amazed by the results.
It is cured and sometimes pre-smoked
BBQ belly pork is usually cured and sliced. You can buy it as a whole pig or sliced and smoked like a brisket. It comes in two basic forms – solid and pre-smoked. Solid belly is usually an inch thick and may not have the skin attached. It can be smoked with hickory wood. Bacon is also a smoked cut of pork.
Unlike bacon, pork belly is more versatile and lends itself to many cooking styles. Bacon is usually smoked or pan-fried until crispy, but you can also grill it or roast it. But remember: bacon contains additives. Pork belly is naturally high in fat, so be careful when cooking with it. Unlike bacon, you may encounter an allergic reaction. To reduce the risk of such an allergic reaction, cook with pork belly instead.
To prepare the BBQ belly, prepare the dry rub. A basic dry rub consists of pantry staples, such as kosher salt, smoked paprika, and black pepper. Next, prepare the pork belly by scoring it with a sharp knife. The score marks should be approximately one-half inch apart. Make sure the pork belly is cold so it doesn’t fall apart easily. Sprinkle the pork belly with the dry rub and refrigerate it for at least 24 hours.
If you are interested in cooking a BBQ belly, you should understand curing and smoking. Bacon is often fried, which makes it highly unhealthful, and cured pork belly is not. However, a good smoked bacon will taste better and provide more flavor. Besides being healthier, pork belly is an affordable cut of meat. It can also be sliced into strips and roasted or baked to resemble bacon.
It is grilled or smoked
BBQ belly pork is a delicious way to enjoy a whole piece of succulent roasted meat. Grilled or smoked, this tender cut is perfect for grilling and it can even be added to a seasonal salad! This recipe calls for a dry rub, which can be found in your spice drawer or pantry. To prepare the pork belly, score it with a sharp knife to create a one-inch cross-hatch. After scoring, rub the meat all over with the rub. Refrigerate the pork belly for at least 24 hours.
To smoke BBQ belly pork, start by cleaning it and removing the skin. Once you’ve done this, place the pork belly on the smoker with the fat side facing up. You can use a sharp knife to score the meat so that the seasoning can penetrate the meat more easily. While smoking, you should ensure that the fat layer doesn’t cut through the muscle. When smoking the pork, use a high-quality smoke to add a rich, smokey flavor to the meat.
After scoring the pork belly, rub it generously with the rub. Make sure to rub all sides of the meat. Place the pork belly in the smoker for three to five hours. You can check its temperature by inserting an instant-read thermometer at the halfway mark, or after three hours. Once the pork belly reaches the required internal temperature, it’s ready for carving and serving. Ensure to prepare the sides and sauces beforehand.
Once the meat is cooked, serve it on crusty French rolls with your favorite sauce. Add some homemade slaw for a tasty sandwich! You can also enjoy this dish with grilled or smoked sides and vegetables. Then, dig in! Your friends will thank you! The pork belly will surely be a hit at your next barbecue party. You’ll want to make it last for as long as possible!
It is dipped in a sesame oil sauce
A classic BBQ recipe is BBQ belly pork dipped in sesame oil sauce. This condiment is typically served with pork belly or beef brisket. Its purpose is to season the meat before eating, and you can use it on a piece of cooked meat for a bold flavor. The toasted sesame oil blooms in your mouth as you chew and blends beautifully with the meat’s rich flavor.
The sesame oil sauce should be thickened with soybean paste, hot pepper paste, or sugar, and may also contain green onions, garlic, sesame seeds, or other flavors. While grilling the pork belly, the sauce is poured over the meat. It’s served on a small plate with a side dish of lettuce, pickled radish, and garlic.
Grilled belly pork is usually served with sesame oil and a dipping sauce called ssamjang. Ssamjang is a traditional Korean barbecue sauce with a mild, nutty flavor. It’s made with sesame oil, gochujang, and soya bean paste. Other ingredients include a little rice syrup and a few spices, including garlic and onions.
Samgyeopsal is one of Korea’s most famous dishes and goes well with soju. Thinly sliced pork belly is grilled and dipped in a sesame oil sauce. The finished product is served with a lettuce wrap and red chilli paste. You can double the amount if you plan to serve it at a party. The recipe can be prepared ahead of time for larger crowds and can be doubled as needed.
It is fried
BBQ belly pork is fried and smoked in different ways. This type of pork is usually prepared in Texas and is known as salt and pepper smoked pork belly. Texas is famous for its barbecue flame, and barbecue lovers revere Texas-style BBQ recipes. Salt and pepper should be mixed in a shallow bowl and then sprinkled liberally on the pork belly. Then, the meat should be rubbed generously with olive oil.
If you’re not fond of frying, you can always pan-fry the pork belly without scoring the skin. This method requires only a few steps. First, you’ll need to make the pork belly slices thin enough so that there’s enough fat to render the meat. Next, you need to cook them often. Depending on the size of your pan, you’ll need four to five minutes per side. Besides the frying pan, you’ll also need a splatter screen.
If you don’t have access to sliced pork belly, you can buy a slab of meat and cut it yourself. Slice the meat 3/4 to one inch thick. For this, you should have at least 1 inch of fat. For best results, buy pork belly with an even fat-to-meat ratio. You should also choose a pork belly that is slightly thicker than the other pieces. If you don’t want to slice the meat thinly, you can use a grill pan instead. For an even more savory BBQ belly, season the pork with salt and pepper or other dry rubs.
After the belly has been fried, you should season it. Then, you can reheat it in a skillet or grill. To make the skin crisp, apply the spice mixture to the pork belly. After frying, the skin can still be trimmed and the pork belly may still be good to eat. The nutritional value of the oil used in frying varies depending on the temperature, time and density of the ingredients and the type of oil you use.
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