I grabbed my pork belly from Kansas Pork and the National Pork Board because it is delicious and packed full of flavor. This recipe only needs about 2 lbs of pork belly, so not need to go overboard on the amount. If you find pork belly with the skin still attached, then that is just a bonus.
The skin is some of the best parts when you cook it right! Keeping them even will help render them a lot better. They will render to about half that size one the skillet. Once you have everything cut up, you can prep your fire. Once the pork belly has rendered and is F, you can pull if off and set it aside. Now for the Sriracha Bourbon sauce. I wanted to do something unique with this recipe when it came to flavor. I have actually done a cook like this a couple of years ago, so I thought that we should be more cutting edge this time.
However, the spiciness of Sriracha is mellowed with the sweet sugariness of the bourbon that makes for a great flavor. Add in some soy sauce for a savory note and you have some epic Sriracha Bourbon Pork Belly! In the end, this Sriracha Bourbon Pork Belly is an insane flavor combo that can be made in under 20 minutes over the fire.
I just did.. Typos are a mean old bastard. Know what you saying, man! It's become like my standard thing to braai. Happy you like it! I have cooked this one many times now and thought I'd just show my appreciation! This recipe really inspired me to cook better when it was released a few years back. I have tried many other recipes here and they are great.
Thank you for sharing all this and making us all better cooks!! Still the best pork belly braai recipe out there! Been for years now. I learned about brining the meat in your roasted lamb leg recipe. Would the same thing work for pork belly and how long should I brine it for if so? I would not do brining on the pork belly as it's thin enough so that the over-night salting gets the job done.
If you brine it, you then have to dry the skin by leaving it uncovered in the fridge for another day. So, it takes a very long time before you can actually braai it. If you skip the drying part the skin won't puff up as nicely. This site uses Akismet to reduce spam. Learn how your comment data is processed. Pork Belly Marinating. Braai Fire. Pork Belly Slowly Cooking. Pork Belly Braai Done. Pro tip For a chilli kick add this homemade sriracha as a dipping sauce. Crispy pork belly cooked over the fire.
Marinated simply for the best result. You can use this method for other larger meat cuts like lamb shoulder or beef ribs too. Prep Time 5 minutes.
Cook Time 4 hours. Total Time 1 day 4 hours 5 minutes. Servings 10 portions. Having a larger ratio of fat, pork belly can really take the punishment with various temperatures and humidity. Start off by scoring the fat layer on the top.
Fire up your smoker for F and let the Korean Pork Belly bath in the smoke. Depending on your smoker and your weather, you may need to spray the edges with some apple cider vinegar along the way to keep them from drying out.
Do not add a water pan , that will prevent the pork from forming a nice bark. New to gochujang? Honey mustard is a classic sauce for dipping, and adding in gochujang takes it to an entirely new area. Whisk the ingredients together and add a little water as needed. The gochujang can vary with thickness depending on the brand, or how old it is.
Feel free to thin it out to your desired consistency, and it will stay fresh in the fridge for a few weeks. For more delicious recipes, check out my cookbook Food X Fire! They need to enforce something so the parents stay w their kids. Some employees do not speak English at all. Therere is loud Music blasting…. Advertise with Us. Website Products. View all 2 Locations.
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