This dish takes some time to make. But, it's worth the time and effort. When we make this, it doesn't last very long. We use it in stir fries, sandwiches and just snacking on it.
After the smoking process, when you cook it over heat, it can burn. I use a good amount of oil and cook it until it's browned and put them on paper towels. Add bread, lettuce, tomatoes and mayo to this and you have an awesome BLT.
Get ready to fire up your smoker, you'll be loving what you make.
Take a picture of your creation, post it, tag me and use #cookingwithclay. I would love to see how yours came out.
Ingredients
6 lbs Pork Belly, cut into strip (against the grain) 1.5
inches thick
6 oz Garlic
9 oz Brown Sugar
3 oz Gochugaru (korean chile flakes)
3.5 oz Fish Sauce
5 oz Shoyu
5 oz Pineapple Juice
1 tsp Instacure #1 (optional- used to help prevent food
borne illness while marinating and smoking).
Procedures
Cut the pork pork belly and set aside.
In a food processor, process the garlic.
Add in the gochugaru and process until combined well.
Add in the brown sugar and the fish sauce. Process until well combined and the garlic is ground up.
Take out of the processor and put into a bowl. Add in the shoyu, pineapple juice and instacure. Mix well.
I use a zip top bag to marinate the meat. Spread the meat into 3 bags and add 1/3 of the marinade.
Take out as much air as you can and mix the marinade in the bag.
I marinate the meat for 2 days. Every day while marinating, mix the bag.
On day 3 take it out of the refrigerator and let stand for 30 minutes. Take out the meat, leave on some of the chunks.
Get your smoker ready. Smoke at 185 degrees until it reaches 160 degrees, about 4 hours. I like to use hickory. Since I'm in Hawaii I also use kiawe (our local mesquite).
If you don't want to smoke this, bake it in the oven at 200 degrees on a rack until it hits the eternal temperature.