Smoked Pork Belly: with delicious Japanese BBQ Sauce

I'm Matt with meat Church let's smoke this delicious pork [Music] belly well welcome back to the show excited to cook some pork belly for you guys today this is something that we've cooked a ton of on this channel if you guys have been in meat church congregation for a long time then you know that we were one of the first people to be known uh for pork belly burn ends we've got different ways we've done that on this channel uh standard pork belly burn ends uh my buddy Travis Heim did a complete tell all in our guest Pit Master Series um on how to make his famous bacon burins it was the first tell all video he ever did uh my buddy Dane Weaver of Dan's craft barbecue in Alo Texas also came and did a video on porkbelly that he calls bacon brisket where it was really prepared like a brisket all great videos I'll put all those links Down Below in the description this is going to follow kind of what Dane did with a little bit different so instead of cubing this up um we're going to cook it in large pieces so I'm going to trim it down I'll explain that and then you can kind of season what you want I'll tell you why we're doing what we're doing but um it's a fairly short cook and I've never found anybody that doesn't love it you can do a ton of different things with it you can make tacos you can slice it and eat it like you would a brisket um you can do all sorts of things so let's jump in um if you don't know what pork belly is by the by the way this is the meat that if you put it in a cure for a week um would magically turn into bacon so you know that it's delicious this is um half of a slab of pork belly I like to buy this size because I can get it at my local grocery store I buy at our HB um it's skinless even though it does have fat on it this is a skinless belly this was $23 so as far as barbecue Cuts go Fairly inexpensive and will feed a pretty good crowd what I'm going to do is I'm going to start out with a little bit of knife work uh these Bellies can be pretty uneven so it might kind of look even on camera but if you really press it down over here where the ribs were it's a little thicker what I like to do is cut it down into a couple manageable pieces and the primary reason that you want to do that is if you leave a this is half or even whole if you leave it whole or like it was then you have to cook this entire piece to one temperature if you cut them down you can cut them down further if you want uh this will give you the ability to kind of cook them to your desired temperature on each side and you can do a little bit of trim you can lay them down if you want them to cook real even you could just season it and cook it like this by the way but I'm going to press it down and kind of see where the unevenness is a little bit hanging off here I'm going to shave that off and then I just like to do just a little trim here this is good meat so you don't have to cut it but if you want it to be totally even this is what I'm going to do and then I like to kind of look at both sides of it I'm going to round out my edges a little bit I don't like to leave edges on meat they kind of get a little too crisp I like little round edges and as Dane says this is kind of kind of style points but do what you want and then what I'm going to do on the back this is something I like to do really thick fat on the back I'm going to score it by taking sharp knife and just coming diagonally I'm not applying very much pressure here coming across the fat and I'll demonstrate this I show you just we'll kind of split open so this serves two purposes number one as barbecue Cooks the fat will cinch up if you don't score it then what'll happen is this meat will kind of pucker or curl up and I'm going to turn this and go right across the opposite direction so I'm making a diamond pattern now this fat won't be able to uh kind of pucker up and I'll demonstrate that the second thing is that you can get a bunch of seasoning down in these cracks which gives you more surface area for the rub so just nice pretty little Diamond patterns just like that if you didn't do that when you cook this this meat can effectively kind of cup like that so cutting it like that will allow it to remain flat so I'm going to do the same over here but for time sake I'm going to talk about seasoning and then I'm going to jump on my other part so when you season a lot of options uh in the meat Church Arsenal for flavor profiles I Love The Gospel this is our allpurpose rub it's known as the best color in barbecue and I'll explain why I'm going to start back here on the fat side you can go very liberal with this seasoning on here uh pork belly is hard to overseason be sure to kind of pick it up and work into the cracks here so this is I consider it a Southwestern all purpose very very popular other good choices if you're a meat Church person would be our honey hog our holy gospel our Texas sugar our honey bacon those flavors go really nicely uh but you know use your favorite seasoning whatever you want maybe you make your own seasoning just like me I make my own seasoning I just put it in a bottle sell it to you all our stuff's at meat church.com I'm wearing new hat new shirt from our spring collection we always were're known for our merch got a ton of new stuff out you guys can check that out obviously links below for that but I'm going to kind of Pat this in and then what I want to do is I want to let it sit in it here so as the seasoning pulls the moisture out of the meat it'll get nice and wet so when this meat is completely wet within 15 minutes I'm ready to put it on uh if you wanted to do this like the day before you're cooking it and put it in your fridge that's fine too so I'm going to let that sit uh while I work on this other piece and then when we come back we'll talk cooking [Music] well the seasonings adhered it's been probably just over 10 minutes you can see this is soaking wet uh honestly at this point and to illustrate my point about the gospel the best color in barbecue super bright red why does that matter I mean it just delivers a very appetizing end result uh you know you eat with your eyes first and so uh me creating this rub to be this bright red was very intentional let's talk about cooking today I'm rocking a Trager Timberline XL at 250° uh cook them what you got or what you like I'm pretty excited baseball season just started and I'm running the brand new Trager Louisville Slugger pellets which are made with Maple the same thing their bats are made with so I thought that would be kind of fun Maple is a great flavor to pair with pork wood is the first ingredient in any of your cook so you should pair things accordingly um people choose you know wooden pellets based on where they grew up or what they like uh here we use a lot of post o in Texas but I thought Maple would be great and delicious with this pork so that's what we're using and as far as temperature goes you know 250 I call it my Universal smoking temp you can go lower you can go higher um if you want and uh it'd be okay um I've done pork belly a little bit higher but I'm just going to go middle of the road and these half-sized pieces are going to be between you know 5 and 6 hours of that so it depends how thick how big so let's let's get these on um I like to put things on the second shelf and only thing I'll do while it's cooking is I'll Spritz with cider vinegar anytime it starts to look [Music] dry I'm shooting for 195 internal temperature so much like cooking a brisket I'm going to pull this a little less of an internal temperature briskets are done to me just over 200 I'm going to go in the 190s because I want to be able to slice this I also like pulled pork belly if I was going for that then in that case I would take this probably between 205 and 210 so it could really pull but I want the consistency to be where I can slice it because I'm going to serve this in a delicious Taco so when we get near 195 we'll see you back then [Music] well we've been cooking the pork belly for about 5 hours we're near at 190° and so I want to Sauce near the end of this cook and so this is optional this is also an opportunity for you guys to kind of take this flavor profile in the direction that you want so depending on the flavors you want you could go no sauce or you could choose a variety of sauces I'm going with my friend Justin's bachan's Japanese barbecue sauce love Asian flavors love this sauce pairs beautifully obviously with pork belly so for the last you know 10 15 minutes of this cook I'm going to just kind of Squirt a glaze all over it let it tack up if you want to do a couple times however much you want pretty [Music] easy man those look absolutely delicious and they smell even better obviously very very hot you know nearly 200° going to take quite a while to cool off but we want to let these come down I like to slice around 140 um but in the meantime I'm going to go get some other stuff to pair with this I'm going to make tacos out of this so I'll let these cool get that stuff and then we'll see how we did pork Bell's cooled down went and got myself something to drink so I'm going to take I'm going to make a few slices here and then we're going to talk about options of things that you can do with this uh pork smells delicious beautiful smoke man looks super good going to make myself a little drink here bourbon pairs perfectly with Barbe particularly smoked pork this is a Bottle Rock Hill Farm it's one of my favorite one of our customers Mr Martin Hatfield from Kentucky of the original Hatfields so don't mess with him gifted me this bottle at a barbecue school if you ever come on my barbecue schools and want to bring me bourbon I won't be mad at it and just so happens to be it's my favorite so teacher pet lot going to be good but let's give this uh let's give this pork belly a shot before we make something with it super tender manam Smoky just like subtle you know the barbecue sauce isn't overpowering we let it tack up on there that flavor profile with allpurpose barbecue rub the flavor profile with the the Boton on it is uh I think it's perfect with pork belly just like works like it's honestly it's like so good you can put any barbecue sauce you like but that to me is delicious very tender as I said you can just kind of pull it right apart not a lot of people slice pork belly um a lot of people do pork belly burn in so I'm a big fan of that but if you wanted to elevate it and make it as part of something uh something that I've seen done quite a few times at food and wine festivals get yourself a flower tortilla I would recommend for all of this and then uh I dress it up with so I pickled some red onions this morning this recipe is blow on meet church.com pickling red onions super easy and uh it's very popular in Texas barbecue if you go to a Texas barbecue joint you're going to get pickled red onions and uh you know pickles and white bread and things like that so so it works but it definitely works um on a Taco like this this is something my buddy danne Weaver did as well um I'm going to do little ktia cheese and then I like cilantro for those of you that don't I'm sorry but I like it make it what you want and if you wanted to drizzle more sauce in there I wouldn't be mad at that either it's a preference thing do whatever you want nobody can tell you what tastes good to you look at that you know that's going to be good to get some onions in there that's freaking delicious so good for 23 bucks feed your whole family off this I'm a big fan huge fan let wash it down even more delicious well that was a winner that was crazy easy recipe at me church.com like I always say like And subscribe that is what enables us to continue to bring these free weekly how-to videos to you guys we'll see yall next week he

Channel: Meat Church BBQ

Views: 216,705

Keywords: pork belly, pork belly like a brisket, smoked pork belly, pork belly recipe, pork belly on a pellet grill, pork belly tacos, perfect pork belly, japanese pork belly, pork belly burnt ends, tacos, pork tacos, pork tacos recipe, rock hill farms, pellet grill pork belly, meat church, matt pittman, traeger, bbq, barbecue, grilling, meat church bbq, meat church bbq youtube, Meat Church BBQ YouTube, Meat Church, Matt Pittman, BBQ, Grilling, how to, how to make, cooking, cooking show

Id: ouOIr-_f-gQ

Length: 13min 38sec (818 seconds)

Published: Wed Apr 17 2024