Accordion Pork Belly?

[Jason TQ]

I still cook i swear........

Randomly saw this video of a guy accordion'ing out a pork belly and deep fried it. I'm attempting the same other than gonna smoke it. Someone here has probably done a version of this trim I'm sure.

https://youtu.be/yvy2a3gmNYs

Costco belly, no skin. Cut it in half for 2 different flavors. Then I kind of cut it like he did but wasn't overly focusing.

So I'll put it on lowish for a few hours then ramp up temp at the end.

 

[Stingerhook]

Patiently waiting Jason.

 

[Jason TQ]

On at 2pm at 250. One is jerk cayenne and the other is this bbq rub.

 

[ronbrad62]

I have never heard of that method, but I am curious for the results.

 

[Big George's BBQ]

Looking good Jason are the tiny humans getting ready for Christmas

 

[Jason TQ]

Looking good Jason are the tiny humans getting ready for Christmas

Oh ya George. 3 and 5 now so they are all about it :becky:

 

[Jason TQ]

Man I wish pork belly was cheaper. This was solid. A way to get more surface area to seasoning and the extra char/crunchiness was a great texture.

Still fatty but mixed well withe the rest of the pork that I chopped up for slider buns. The pickles made it perfect. Roasted some broccoli too.

Cooked at 250 for 2hts then 300-350 for 2hrs.

 

[thirdeye]

I use a 15-year old technique from (I think) Chris from Dizzy Pig, which is totally workable and very good. The belly is scored and herb seasoning is worked into the cuts. You basically cooked it until done to your liking... which always takes me a few hours longer than expected. :mrgreen:

 

[Big George's BBQ]

Nicely done Looks Great

 

[Seefyre]

Hasselback Pork, Genius! I wanna try that with a ball of foil in the center of the pork to really open up those accordions.

 

[cowboyupbbq]

That looks awesome.