pork belly - pulling technique?

Post your recipe requests and cooking questions in this setion. Not for general discussions.
skuzy
Posts: 631
Joined: Sat Jun 20, 2009 9:15 pm

pork belly - pulling technique?

Post by skuzy »

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
Image
urbangriller
Posts: 9453
Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: pork belly - pulling technique?

Post by urbangriller »

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
Common Sense is so rare these days it should be a Super Power!
Bentley
Posts: 2549
Joined: Fri Sep 04, 2009 2:18 pm
Location: Culpeper, Virginia USA
Contact:

Re: pork belly - pulling technique?

Post by Bentley »

You want to get it to a pulling texture without any braising?
Burnt By The Best
Competition BBQ Team

Fresno State University
Go Dogs!

Image
chriso
Posts: 294
Joined: Thu Apr 11, 2013 8:47 am

Post by chriso »

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
Posts: 114
Joined: Thu Jan 08, 2015 3:32 pm

Re: pork belly - pulling technique?

Post by dionysus32 »

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
Posts: 600
Joined: Mon Aug 30, 2010 5:53 pm
Location: Perth, WA
Contact:

Post by magste »

Or just use a blow torch on the skin to crackle it.
Magnus
---------------------------------------
Image

A Q, a Keg & a Kettle
skuzy
Posts: 631
Joined: Sat Jun 20, 2009 9:15 pm

pork belly - pulling technique?

Post by skuzy »

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

ImageImageImage
Image
skuzy
Posts: 631
Joined: Sat Jun 20, 2009 9:15 pm

Post by skuzy »

But to answer my original question.. To get a pulled texture for pork belly.. This would have to be braised correct?
Image
urbangriller
Posts: 9453
Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: pork belly - pulling technique?

Post by urbangriller »

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

Chris
Common Sense is so rare these days it should be a Super Power!
SilentBoB
Posts: 138
Joined: Fri Jan 16, 2015 12:27 pm
Location: Perth

Re:

Post by SilentBoB »

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.

Image

Image
skuzy
Posts: 631
Joined: Sat Jun 20, 2009 9:15 pm

Post by skuzy »

Can I ask what temp did u cook it to?
Image
SilentBoB
Posts: 138
Joined: Fri Jan 16, 2015 12:27 pm
Location: Perth

Re: pork belly - pulling technique?

Post by SilentBoB »

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
Posts: 631
Joined: Sat Jun 20, 2009 9:15 pm

Post by skuzy »

Thanks heaps mate. Gonna have another crack at thi.. Gotta love pork belly!!
Image
dionysus32
Posts: 114
Joined: Thu Jan 08, 2015 3:32 pm

Re: pork belly - pulling technique?

Post by dionysus32 »

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
Posts: 2549
Joined: Fri Sep 04, 2009 2:18 pm
Location: Culpeper, Virginia USA
Contact:

Re: pork belly - pulling technique?

Post by Bentley »

Pork belly and noodles...need to see a picture of that, man that sounds real good right now!
Burnt By The Best
Competition BBQ Team

Fresno State University
Go Dogs!

Image
Post Reply