Smoked Pork Belly
Smoked Pork Belly
2 pound pork belly cut into 2 x 6” squares (1kg)
Marinade:
¼ cup Jack Daniels (60ml)
3 sprigs fresh rosemary roughly chopped
1 tablespoon garlic finely chopped (15ml)
1 tablespoon grainy mustard (15ml)
3 tablespoons olive oil (45ml)
2 teaspoons chili flakes (10ml)
1 teaspoon cracked black pepper (10ml)
Drip Tray Ingredients:
1 medium sized onion sliced into ½” slices
2 sprigs fresh sage, chopped
¼ cup Jack Daniels (60ml)
2 cups water (500ml)
12 cups of Apple wood chunks (3 liter)
In a bowl add chopped rosemary, garlic, mustard, oil and chilies. Mix together until well combined. Place the pork in a large sealable plastic bag and pour the marinade overtop. Seal bag and toss gently to coat evenly. Place bag in the refrigerator to marinate overnight.
Remove pork from refrigerator. Pull pork out of bag and place on to a baking sheet. Discard of marinade and pat the pork dry with a clean paper towel. Let it come to room temperature before putting it on the grill to slow smoked.
Prepare smoke pouch. Place 8 cups (2 liter) of hickory wood chips into a bowl of cold water to soak for 1 hour. Reserve 4 cups (1 liter) of dry wood chips.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make 4 pouches pouches.
Prepare the barbecue for indirect grilling. Place the drip tray on the side of the grill that is off. Add sliced onions and chopped some sage, Jack Daniels and water to the drip tray.
Put the grate back over the tray and preheat the barbecue to 220ºF/110 ºC. Place the pork down on the cool side of the grill over the drip tray. Place the smoke pouch on the side of the grill with direct heat. Smoke the pork over indirect heat for approximately 4 hours. Changing the smoke pouch when smoke dissipates.
Remove from grill and let rest covered in foil for 15 minutes. Slice thin. Serve with a fresh tomato salad with baguette or with Pasta Salad with Citrus Dressing (see recipe on next page)
.
Serves 6-8
2 pound pork belly cut into 2 x 6” squares (1kg)
Marinade:
¼ cup Jack Daniels (60ml)
3 sprigs fresh rosemary roughly chopped
1 tablespoon garlic finely chopped (15ml)
1 tablespoon grainy mustard (15ml)
3 tablespoons olive oil (45ml)
2 teaspoons chili flakes (10ml)
1 teaspoon cracked black pepper (10ml)
Drip Tray Ingredients:
1 medium sized onion sliced into ½” slices
2 sprigs fresh sage, chopped
¼ cup Jack Daniels (60ml)
2 cups water (500ml)
12 cups of Apple wood chunks (3 liter)
In a bowl add chopped rosemary, garlic, mustard, oil and chilies. Mix together until well combined. Place the pork in a large sealable plastic bag and pour the marinade overtop. Seal bag and toss gently to coat evenly. Place bag in the refrigerator to marinate overnight.
Remove pork from refrigerator. Pull pork out of bag and place on to a baking sheet. Discard of marinade and pat the pork dry with a clean paper towel. Let it come to room temperature before putting it on the grill to slow smoked.
Prepare smoke pouch. Place 8 cups (2 liter) of hickory wood chips into a bowl of cold water to soak for 1 hour. Reserve 4 cups (1 liter) of dry wood chips.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make 4 pouches pouches.
Prepare the barbecue for indirect grilling. Place the drip tray on the side of the grill that is off. Add sliced onions and chopped some sage, Jack Daniels and water to the drip tray.
Put the grate back over the tray and preheat the barbecue to 220ºF/110 ºC. Place the pork down on the cool side of the grill over the drip tray. Place the smoke pouch on the side of the grill with direct heat. Smoke the pork over indirect heat for approximately 4 hours. Changing the smoke pouch when smoke dissipates.
Remove from grill and let rest covered in foil for 15 minutes. Slice thin. Serve with a fresh tomato salad with baguette or with Pasta Salad with Citrus Dressing (see recipe on next page)
.
Serves 6-8
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