Pork Belly

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We smoked pork belly (and pork belly burnt ends, and pork belly on a stick, and every other pork belly shape) for 4 months before writing this comprehensive, step-by-step guide to smoking your first pork belly. We tried an array of different smoking temperatures and pull temps (and yes, one is better than the others) …

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🐷🖤 Crispy, sticky, sweet-and-savory pieces of pork belly are grilled to burnt ends "perfection"! The pork is moist, tender, and everyone goes crazy for it so double the recipe! Perfect for Memorial Day, Fourth of July, Labor Day, game day parties, or as a special weeknight treat for your family!

Max Greb | MaxTheMeatGuy on Instagram: "Crème Brûlée Pork Belly Burnt Ends  Few things on earth compare to a burnt end. Whether beef or pork, they are sweet, saucy and tender bites of pure heaven. But that doesn’t mean we can’t make them better.  The key is to slow smoke the pork belly so it develops flavor and starts to tenderize, then finish in a really hot oven (450F) until the skin is crispy. Leaving a piece of meat in an oven this hot would normally dry it out, but pork belly has such high fat content, it’s pretty much impossible for this to happen.  The finishing touch is to brûlée the skin for a candied crunch. The result is a sweet vs salty and tender vs crispy explosion of flavor. . . 🎥 @sophiagreb  🎶 Bop Hip Hop Beat . . #porkbelly #pork #cremebrulee #sugar #grilling #recipe #p Porkbelly Burnt Ends, Pork Belly Crackling Recipe, Bbq Pork Belly Recipes Oven, Beef Burnt Ends Smoker, Pulled Pork Belly, What To Eat With Pork Belly, Porkbelly Crispy Oven, Smoked Crispy Pork Belly, Pork Belly Burnt Ends Grilled

Max Greb | MaxTheMeatGuy on Instagram: "Crème Brûlée Pork Belly Burnt Ends Few things on earth compare to a burnt end. Whether beef or pork, they are sweet, saucy and tender bites of pure heaven. But that doesn’t mean we can’t make them better. The key is to slow smoke the pork belly so it develops flavor and starts to tenderize, then finish in a really hot oven (450F) until the skin is crispy. Leaving a piece of meat in an oven this hot would normally dry it out, but pork belly has such…

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Recipe video above. This is a pork belly that's slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned with the most amazing crispy crackling of your life. It comes down to three simple, game-changing techniques: 1. Do NOT score the skin; 2. Low heat followed by high heat; 3. Keep the pork level using balls of foil.Perfect meat, perfect crackling ... Every. Single. Time! (Read the…

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