Smoked Pork Belly Rub Food

SMOKED PORK BELLY - SIGNATURE PORK RECIPE

Steps:

• Mix your agave nectar and olive oil. Use a sharp knife to make incisions into the fat side of your pork belly. Use your mixture to coat your pork.
• Mix your dry rub then coat your entire pork belly. You need to set aside some of your rub for later.
• Let your rub soak into your pork belly for about one hour.
• When your smoker reaches a temperature of 250 degrees Fahrenheit, put your smoked pork belly into your smoker.
• Always put your pork into your smoker with the fat side up. This will enable your pork belly to render and become tender.
• Once you have been smoking your pork belly for two hours, wrap your pork in aluminum foil to prevent the meat from burning while rendering the fat.
• Prior to placing your smoked pork belly on the foil, sprinkle a small bed of brown sugar along the length. Place your pork on the foil and cover with your remaining pork rub.
• Now drizzle your tiger sauce on the top.
• Mix your honey and honey barbecue sauce together then drizzle on top of your meat.
• Now put your butter on the very top. Turn over your meat and repeat the same process on the other side.
• Wrap you smoked pork belly in the aluminum foil and put it in your smoker for two to three hours.
• Use your meat thermometer to determine when your smoked pork belly reaches 165 degrees Fahrenheit.
• Remove your pork from your smoker, place on a platter, cover lightly with aluminum foil and let it rest and cool for a few minutes.
• Now you need to decide how to serve your delicious smoked pork belly. You can shred your pork for amazing sandwiches, cube your pork and insert toothpicks or slice your pork into moist and tender servings.

SMOKED PORK BELLY

Steps:

• Fire up smoker to 225°F (107°C). If you are using a charcoal grill, ensure you set up for 2-zone indirect cooking. Add applewood chunks to the coals.
• Use a fillet knife to score the pork belly in a crosshatch pattern, only slicing the fat and not reaching the meat.
• Combine the dry rub ingredients in a small bowl, using a fork to remove or crush any lumps that may have formed.
• Apply dry rub generously to the pork belly, covering all sides and working it into any creases and also the crosshatch cuts
• Place pork belly on smoker grates. Close lid and smoke until the pork's internal temperature reaches 165°F (74°C), about 4-6 hours. Use a digital meat thermometer for accurate measurements.
• Remove pork belly from the smoker. Tent in foil and rest for at least 10 minutes.
• Slice to serve and enjoy.

EVERYTHING PORK DRY RUB

Steps:

• Mix paprika, brown sugar, salt, garlic powder, black pepper, chili powder, cayenne pepper, onion powder, ground chipotle chile pepper, cumin, and mustard powder together in a bowl.

DRY RUB FOR SMOKED PORK ROAST

Steps:

• Mix all ingredients.
• By hand, pack as much on the pork as will stick.
• Wrap the roast in plastic wrap and refrigerate 8 to 24 hours to marinate.
• Keep leftover rub in a tightly covered jar.

ROAST PORK BELLY WITH FIVE-SPICE RUB

Steps:

• Wipe the meat with kitchen towel to remove any moisture.
• Peel the garlic and pound it with the peppercorns, salt and five-spice powder using a pestle and mortar.
• Lay the pork, skin-side down, in a baking dish and rub the spice mix into the flesh.
• Cover the dish and leave in a cool place for at least 4 hours.
• Set the oven at 220°C.
• Put the pork in, skin-side up, and bake for 30 minutes, then turn the heat down to 180 C and roast for another 50-60 minutes.
• Check the juices run clear and if not roast a little longer.
• If you need to crisp up the fat, move the meat to the top shelf for the last 15 minutes.
• Take the pork out of the dish and let rest on a chopping board for at least 10 minutes.
• Cook the greens in boiling water for 3-4 minutes until tender but still crisp.
• Drain and put 1 tbsp water in the pan along with the oil and oyster sauce.
• Bring to a boil and tip in the greens, turn off the heat and over.
• Carve the pork along the bones.
• Serve with greens and rice.