Pork Belly Smoked On The Pit Barrel Cooker

okay I have a bit of a dilemma I have this three and 3/4 pound slab of pork belly I'm gonna be smoking this tomorrow out on the pit barrel cooker but I'm gonna be rubbing it tonight now that's not the dilemma the dilemma is I'm not a hundred percent sure what I'm gonna do with it well I kind of have an idea but I don't know what to call it so you're gonna have to stick around and see what we end up doing with this [Music] all right so the first thing I need to do with this pork belly is I'm gonna break it down because we're gonna be smoking it in pieces not in chunks but maybe in four or five inch long little mini planks so first I'm just gonna cut straight across the center here and separate it into two halves then I want to make these maybe half to 3/4 inches thick [Music] and this pork belly will shrink up as we smoke it [Music] okay here's all our pork belly time to season this up so our pork belly planks are in this bowl and we're gonna season these up with some Kansas City smoke rub from Steven Richland and I'm gonna get a very good coating on all of these and we're just gonna toss everybody around so everybody kind of rubs up against each other and gets to be good friends in an appropriate sort of pork belly way appropriate pork belly friends that's kind of like acceptable floppy state for my bacon everybody moved around most of you are probably familiar with what pork belly is it's where bacon comes from but it is wonderful to use for things like this whatever this is going to be all right our pork belly planks are rubbed up and they are gonna absorb this flavor overnight and tomorrow we're gonna get these out to the pit barrel cooker smoke them up and use them somehow we'll figure it out [Music] we're gonna go ahead and get our pork belly planks on here I think we're gonna have pretty close to a full house here today everybody's gonna get really friendly and get our hanging rods in they are part of the venting system we're gonna get our lid on get smoking so these pork belly planks pieces are gonna be cooked until they're tender it's gonna take several hours I'm not even gonna open this up and check them for two hours it's probably gonna take closer to three to four on these temperature on them when they're done it's really variable can be anywhere from you know 170 degrees to 195 that's what I've found on pork belly especially when you cut it up into pieces I will decide later if we're gonna put these in a foil pan cover it let them finish that way for now we're just gonna let them bathe in that hickory wood smoke while we go inside and start getting some other things ready for how we're actually eating this pork belly so the way I'm going to be serving these smoked pork belly pieces today is in a slider well it's kind of a slider I found these mini brioche buns they look perfect for this maybe they're kind of like a third size sub sandwich thing but whatever it is these are gonna be some pork belly sliders and I need to make a couple things that are gonna go on this the first one is a simple sort of slaw with cabbage and carrots and I'm gonna get the dressing for that ready right now we're starting with two tablespoons of apple cider vinegar one tablespoon of olive oil a teaspoon of balsamic vinegar and a teaspoon of brown sugar I'm just gonna whisk this all together here all right that's good let's get this on our slaw and what I'm starting with here is about a cup of some chopped up cabbage just very simply chopped up green cabbage to this I'm gonna add about 1/2 a cup of some shredded carrot and about a tablespoon of some chopped scallions we're just going to pour this sort of brown sugar balsamic vinaigrette over the top we're gonna mix it up you can use a fork you can use the spoon I got gloved hands I'm just gonna get in here and toss this together there we go that's simple that's going in the refrigerator covered and let's move on to a honey sriracha sauce this is a super simple sauce that's gonna be going on our pork belly slider mini sandwiches whatever you want to call them we're starting with two tablespoons of honey and to this I'm adding about a tablespoon of sriracha sauce if you want it hotter add more not as hot add less sriracha to me has heat but not overpowering Heat we're gonna mix this up take your time cuz that honey is thick we're creating some sweet heat here today get a little taste here that is good alright this is gonna go in the refrigerator too while we wait for our pork belly pieces to finish smoking our pork belly pieces have been going for two hours smelling great right here let me tell you let's have a look at them and see if we're gonna put them in some foil or what we're gonna do [Music] those are looking fantastic do a tenderness check here and kind of see where we're at there's resistance in the meat obviously the fat pretty much rendered I think I am gonna wrap these in a foil pan [Music] alright I'm going to add maybe a quarter cup half a cup of apple juice just for some added moisture then I'm going to wrap it tightly with foil and get it back on the PVC [Music] I'm gonna get this covered up let it go for another hour and then I think we'll be done I pulled our pork belly off the pit barrel cooker about 15 minutes ago so it's been resting still in that pan covered with foil I've taken a few pieces out to get ready for making our little pork belly sliders and here are those little brioche rolls that I found and they're just really nice so fluffy and soft so let's just take our lids off here and start prepping the bottom so I want to put some of that honey sriracha sauce on the bottom of each of these bread it around these brioche rolls here they're so pillowy they're just going to absorb all this I purposely didn't toast these because I didn't want that sort of extra crunch from this now it's time for some pork belly [Music] this is gonna be a feast sized portion of pork belly on here finally now some of that cabbage carrot slaw with that balsamic brown sugar vinaigrette will give us some nice crunch on the top a little bit more on this guy I almost don't want to put the top bun on these this just looks so gorgeous great smell coming off these two but we got to get the lid on these because it's time to taste all right here goes first bite of the pork belly slider mini sandwich submarine sandwich whatever you want to call it it's gonna be good here we go if you've never had pork belly and especially if you've never made it yourself there's just something about the way it melts when you've cooked it properly when you get it to that right level of tenderness you bite through it the fat the meat it almost just dissolves well to be honest I don't know that there's anything that packs that combination of flavor and tenderness that pork belly does when you cook it like this you basically have a big piece of soft bacon candy that rub on here is terrific the sriracha honey sauce is great just a nice little bite but also that sweetness texture from that carrot cabbage slaw with the balsamic brown sugar vinaigrette great marriage of flavors on here really simple too there's not a whole lot of ingredients and when you think of them separately sometimes you wouldn't think of them together like sriracha and honey or brown sugar and balsamic but they go terrific together and they go even better with this pork belly so if you haven't yet I'd really recommend you give pork belly a try especially smoking it if you've got a pit barrel cooker or a kettle grill anything like that where you can give it some low and slow time let it develop this tenderness you have something terrific that you don't need a sandwich to eat but this is a good delivery system it would probably be wrong for me to eat all that pork belly

Channel: Cooking With Ry

Views: 22,196

Rating: 4.9596977 out of 5

Keywords: cooking, cooking channel, cooking with ry, ryne pearson, ryne douglas pearson, pork belly, pit barrel cooker, pork

Id: YvqftHPQal4

Length: 9min 11sec (551 seconds)

Published: Sun Sep 08 2019