Pork Belly Perfection: Bbq Sauce Secrets

Pork belly is a versatile cut of meat that can be cooked in a variety of ways, from quick-cooking crisping to low and slow barbecuing. In this article, we will explore the latter method, specifically focusing on how to cook pork belly in BBQ sauce. This technique results in tender, juicy meat with a smoky flavour that will impress your family and friends. We will provide a step-by-step guide on how to prepare and cook pork belly to perfection, as well as offer tips on creating a delicious BBQ sauce to complement the dish. Whether you're a seasoned griller or a novice, this article will empower you to create mouthwatering pork belly dishes that will be the star of any barbecue.

How to prepare the pork belly

Firstly, you will need to decide whether to cook your pork belly with the skin on or off. Leaving the skin on will result in a crispier texture, but removing it will allow the smoke and flavour from the rub to better penetrate the meat. If you opt to remove the skin, you can ask your butcher to do this for you, or you can use a sharp fillet knife to do it yourself.

Next, you will need to season the pork belly. If you have time, it is recommended to season the meat a few hours before cooking, using a dry brine of salt. You can also add pepper and other spices to your seasoning. One recipe suggests scoring the top layer of fat on the pork belly before seasoning, to allow the flavours to penetrate the meat more effectively.

After seasoning, you can prepare your BBQ sauce. Most recipes suggest making a homemade sauce by mixing ingredients such as apple cider vinegar, brown sugar, mustard, tomato puree, soy sauce, garlic, and spices. You can also add chilli sauce or chilli flakes to give your sauce an extra kick.

Once your pork belly is seasoned and your sauce is prepared, you are ready to start cooking!

How to make the BBQ sauce

There are many different ways to make BBQ sauce, and you can adjust the ingredients to your taste. However, here is a simple recipe for a classic BBQ sauce that will go perfectly with your pork belly.

Ingredients:

• Ketchup
• Brown sugar
• Vinegar (apple cider vinegar or red wine vinegar)
• Water
• Spices and seasonings: Worcestershire sauce, dry mustard, paprika, salt, and black pepper
• Hot sauce (optional)

Method:

Combine all the ingredients in a medium saucepan. Bring the mixture to a simmer over medium heat, then reduce the heat to low. Continue cooking and stirring the sauce often, until it has thickened to your desired consistency. This should take around 20 minutes.

Taste the sauce and adjust the seasoning to your liking before using it on your pork belly. You can also add a pinch of cayenne pepper, a dash of hot sauce, or adobo sauce for a spicier version.

Storage:

The BBQ sauce can be stored in an airtight container in the refrigerator for up to two weeks. For longer storage, you can freeze it for up to three months.

Tips:

• If you prefer a thicker sauce, you can add more brown sugar or reduce the amount of water.
• For a vegetarian-friendly option, replace the Worcestershire sauce with tamari.
• If you want a smokier flavour, you can add a quarter teaspoon of liquid smoke to the recipe.

How to smoke the pork belly

Smoking pork belly is a great way to impart a luscious smoky flavour to the meat. Here is a step-by-step guide on how to smoke pork belly:

Preparation:

Before you start smoking, there are a few steps you can take to prepare the pork belly. Firstly, decide whether you want to remove the skin or rind from the pork belly. Some people prefer to keep it on, but removing it will allow the smoke and flavour from the rub to better penetrate the meat. Use a sharp knife to carefully remove the skin, ensuring that you leave as much of the fat cap intact as possible.

Next, you can make cuts or scores in the fat cap. Using a sharp knife, make cuts about 1/4 inch deep and about 1 inch apart, going back and forth and then from side to side. This increases the surface area for the rub and gives the juices a place to pool while the meat cooks.

Seasoning:

Now it's time to season the pork belly. You can use a binder like yellow mustard or barbecue sauce to help the rub stick to the meat. Drizzle it over the fat cap and then apply your chosen rub generously. Flip the pork belly over and repeat the process on the meaty side. You can use a sweet pork rub or a pork ribs rub, or make your own by mixing brown sugar, kosher salt, black pepper, onion powder, garlic powder, ginger, cayenne pepper, and chilli powder. Be generous with the rub!

Smoking:

Get your smoker ready by preheating it to 225°F (some recipes suggest a higher temperature of 275°F for a crispier exterior). Use indirect heat and fill the water pan if your smoker has one. You can use a variety of woods, such as apple, cherry, hickory, or pecan, depending on your preference.

Place the seasoned pork belly on the smoker grate, fat side up. Let it cook for about 4-6 hours or until it reaches an internal temperature of 160-165°F. You can also go by colour—when it reaches a dark brown shade, it's ready for the next step.

Wrapping:

Once the pork belly has reached the desired temperature, wrap it in foil, butcher paper, or place it in a foil pan and cover it with foil. Return it to the smoker for another 1-1.5 hours or until it reaches an internal temperature of 195-200°F.

Finishing:

Remove the pork belly from the heat and carefully open the foil to rest. Let it rest for at least 15 minutes, but if you can leave it for an hour, it will be even better. Then, slice the pork belly and serve it as desired. You can also glaze it with your favourite BBQ sauce by brushing it on and returning it to the smoker for a few minutes to tighten the sauce.

Tips:

• Always aim to cook the pork belly to the desired internal temperature rather than relying on time. Use a meat thermometer to check the temperature.
• If you have time, season the pork belly with salt a few hours before cooking to create a dry brine, which will enhance the flavour.
• For extra flavour, spritz the pork belly with apple juice or apple cider vinegar every hour during the smoking process.
• If you want to add a sauce, do so towards the end of the cooking process. You can use a variety of sauces, such as BBQ sauce, teriyaki, bourbon bacon, butter and brown sugar, or a balsamic glaze.

How to grill the pork belly

Grilling pork belly is a great way to enjoy a juicy, tender, and flavourful meal. Here's a step-by-step guide on how to grill pork belly to perfection:

Preparation:

Before grilling, there are a few key steps to prepare the pork belly for the best results. Firstly, pat the pork belly strips dry with kitchen paper. This step ensures that the meat is ready to absorb the flavours you will be adding. Next, rub the pork belly with olive oil and season it with freshly milled pepper. Be sure to avoid adding salt at this stage if you plan to use a salty sauce later. You can also score the top layer of fat on the pork belly in 1-inch squares. This helps the flavours penetrate the meat more effectively.

Grilling:

Now it's time to fire up the grill! Place the pork belly strips in a roasting tin and cook them in the oven at a high temperature, such as 400°F (200°C), for about 30 minutes. If you're using a barbecue, set it up for indirect cooking with a foil drip tray on the coal-free side. Light the coals and wait for them to die down to ash, then place the pork over the drip tray.

Basting:

While the pork is grilling, prepare your barbecue sauce. You can make a simple sauce by mixing ingredients like soy sauce, brown sugar, garlic, tomato puree, ginger, and cider vinegar. After the initial grilling, pour the barbecue sauce over the pork and continue cooking, basting the meat frequently. This helps to infuse the flavours into the meat and create a delicious glaze.

Final Grilling:

Once the pork is coated in the sauce, return it to the grill for the final stage. Grill the pork belly for a further 25-30 minutes, continuing to baste it with the sauce every 10 minutes. Keep in mind that the sugar in the sauce can burn easily, so avoid cooking at too high a temperature. If using a barbecue, you can add a layer of hot coals and return the pork to the grill, brushing with additional sauce, until the fat sizzles and the sauce charrs.

Serving:

After grilling, let the pork belly rest for a few minutes before serving. You can serve it as chops, cubes, or shred it like pulled pork. It goes well with sides such as brown rice, coleslaw, and brioche buns.

How to serve the pork belly

There are many ways to serve pork belly, depending on your preference and how you have cooked it. You can shred the pork belly and serve it as pulled pork, or cube it and eat it like ribs without the bone. You can also chill the meat and slice it into large pieces for sandwiches the next day.

If you want to serve bite-sized pieces, you can put the pork belly in tacos or on top of a salad, or serve it as an appetizer. For a more substantial meal, you can roast, braise, or fry the pork belly and serve it as a main entree.

Some side dishes that go well with pork belly include:

• Baked beans with brown sugar
• Red cabbage coleslaw
• Baked sweet potatoes
• Roasted red potatoes
• Macaroni and cheese
• Mashed potatoes
• Cornbread
• Brussels sprouts

Frequently asked questions