pork belly - pulling technique?

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skuzy
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pork belly - pulling technique?

Post by skuzy » Tue Jun 30, 2015 10:37 pm

HI Folks..

Is it possible at all to hot smoke pork belly until it has a pulling texture?

My guess is the cut of meat does not have all that gristle etc that breaks down and creates that pulled texture hence why its braised alot (eg chinese cooking) to achieve that texture.

any idea on how to smoke this?

Cheers
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urbangriller
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Re: pork belly - pulling technique?

Post by urbangriller » Wed Jul 01, 2015 10:03 am

Yep it works a treat.
It cooks different in each BBQ/Smoker, but the base rule is just run it around 130C for 4-5 hours with a water pan or braise, then ark it up for a half hour to get crackle!

You can do this in two steps (twice cooked pork) braise till tender, cool and keep in the fridge then roast it later.




Cheers
Chris
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Bentley
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Re: pork belly - pulling technique?

Post by Bentley » Wed Jul 01, 2015 12:41 pm

You want to get it to a pulling texture without any braising?
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chriso
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Post by chriso » Wed Jul 01, 2015 12:58 pm

I cooked two belly pieces side by side a while ago, one braised in coke and the other just sitting there.
We preferred the naked one, much more flavour, and didn't see much difference in tenderness.
I had more luck brining one overnight beforehand, and cooking with a charcoal snake for 5 hours or so - pretty easy to get it soft enough a knife isn't necessary!

dionysus32
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Re: pork belly - pulling technique?

Post by dionysus32 » Thu Jul 02, 2015 11:16 am

I did one chucking it straight on with a rub and no issues and it tasted great although I didn't bother with the skin after it was done, just threw it out..

I haven't tried this before but it would make more sense after the belly was done to remove the skin gently and while the belly is resting to chuck the skin in an oven on high heat to crisp for as long as it needs..

magste
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Post by magste » Sat Jul 04, 2015 10:03 pm

Or just use a blow torch on the skin to crackle it.
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skuzy
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pork belly - pulling technique?

Post by skuzy » Wed Aug 12, 2015 8:47 pm

Forgot about this post!

Ended up coming a slab of marinated pork belly low in slow


After done and cooled it was sliced (skin on) and vacc packed for future. These have been great add ons when we're lazy and making Korean spicy noodles

Cheers

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skuzy
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Post by skuzy » Wed Aug 12, 2015 8:49 pm

But to answer my original question.. To get a pulled texture for pork belly.. This would have to be braised correct?
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urbangriller
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Re: pork belly - pulling technique?

Post by urbangriller » Wed Aug 12, 2015 9:35 pm

No, low and Slow will get you there as well.

Chris
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SilentBoB
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Re:

Post by SilentBoB » Thu Aug 13, 2015 10:40 am

skuzy wrote:But to answer my original question.. To get a pulled texture for pork belly.. This would have to be braised correct?
You can pull pork belly just by throwing it on the smoker without the need to braise. I did some on the weekend without much problem... I did wrap it for the last hour or so as I was happy with the colour it had reached.

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skuzy
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Post by skuzy » Thu Aug 13, 2015 11:08 am

Can I ask what temp did u cook it to?
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SilentBoB
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Re: pork belly - pulling technique?

Post by SilentBoB » Thu Aug 13, 2015 12:13 pm

I didn't cook to temp... I just cooked to feel... Once the probe went in like butter I knew it was done and I pulled it off the smoker and placed it in the esky in towels until the gf got home. It was at about 165f when I was happy with the colour and wrapped it in foil and continued cooking... no idea what the final temp was though... Probably up around the 190f+ mark if I had to guess...

skuzy
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Post by skuzy » Fri Aug 14, 2015 9:01 pm

Thanks heaps mate. Gonna have another crack at thi.. Gotta love pork belly!!
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dionysus32
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Re: pork belly - pulling technique?

Post by dionysus32 » Fri Oct 23, 2015 10:01 am

It would be hard to over cook as there's so much fat in it..

I've done 2 now, my second attempt i didn't wrap it and I preferred it because it was less "porky" if you know what I mean and allowed the flavor of the rub to come through.

Bentley
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Re: pork belly - pulling technique?

Post by Bentley » Sat Oct 24, 2015 12:07 pm

Pork belly and noodles...need to see a picture of that, man that sounds real good right now!
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