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What I Ate: January 20, 2010 (Smoked Pork Belly)

Posted 21 January, 2010 at 1:29am by Michael Chu
(Filed under: Food, What I Ate)

Dinner: I lightly smoked a slab of pork belly for 45 minutes with pecan wood, then slow roasted it in the smoker for another three hours.
Smoked Pork Belly

Smoked Pork Belly

I served it with cabbage sauteed in leaf lard and apple cider vinegar over white rice.
Smoked Pork Belly, Cabbage, and Rice

Lunch: I ate the rest of the Thai green curry over rice.
Thai green curry over rice

4 comments to What I Ate: January 20, 2010 (Smoked Pork Belly)

Nate, January 21st, 2010 at 1:37 am:

  • That is a thing of beauty! what was your roasting temp?

Optimista, January 21st, 2010 at 6:34 am:

  • Whoaaaaaaaa does that pork belly ever look fantastic!

    What is leaf lard?

Michael Chu, January 21st, 2010 at 12:01 pm:

  • I roasted it in a Big Green Egg at 250°F to 300°F.

    Leaf lard is the high quality (read "expensive") lard that come from the area near the loin and kidneys of a pig. It melts well and doesn't impart much of a pork flavor but does contribute a savoriness to the dish. It's most commonly used in pastries.

DailyChef, January 22nd, 2010 at 7:53 pm:

  • That looks pretty amazing. I've never seen a slab of pork belly- usually I only see it in Korean BBQ form