How should I prepare it?

Properly

Pork belly burnt ends. You'll thank me later.

https://www.smokingmeatforums.com/t...tep-by-step-and-is-there-a-pbbea.278478/

Depending on big of one you bought I'd turn it into a few things. I like it smoked, sliced and added to a burger. A smoked pork belly bahn mi sounds wonderful. Then there is also the little candy morsels of pork belly burnt ends.

You can also roast it and make a nice crackln.

Gonna take the challenge Sunday. Slow cook on the Webber kettle 8 hours, report with pics to follow.

It really doesn’t take that long to cook. I liked it best when fresh off the smoker. It pulled and sliced nice. I didn’t think the leftovers were as good.

I like the flavor of the pork pieces found in pork fried rice. So the last time I made pork belly, I searched for Chinese BBQ pork and made mine using that seasoning combination.

It was a big hit with my family.

Can you share that recipe with us?

Only reason I would acquire a pork belly is to make bacon!

Where do you buy your bellies??

Is a pork belly just an unsliced slab of bacon or a different part of piggie

I have seen them "skinned" and with skin,

I found a recipe with a sweet rub, slow cooked (not really "smoked"), indirect heat 250* till 180* internal ,I think.

agree on the left over, this recipe calls for 1 # of bellie

I get mine at costco.

The pork belly is what bacon is made from.

found some at a new Asian Market in Frisco, skin on, skin off

Asia scares me

68rustbucket here is the recipe I used when I made the Chinese BBQ Pork flavored Pork Belly. I normally read several recipes and then blend the various recipes together to make something I hope is good. Sometimes I hit and sometimes I miss.

2.0-2.5 pounds of pork belly.
1 teaspoon 5 Spice powder
1/2 teaspoon course salt
1/2 teaspoon black pepper
1/4 cup soy sauce
1 tablespoon vinegar

2.5 pound piece of pork belly. This should feed 4 people.

On the fat side cut slits about 3/4 inch apart on the diagonal. Rub 1 teaspoon of 5 Spice powder, 1/2 teaspoon of black pepper, and 1/2 teaspoon of course salt into the meat the night before. Wrap the meat in plastic and place in refrigerator.

Early the next day place the meat fat side up in a non-reactive dish. Pour about 1/4 cup soy sauce under the meat. Do not get the fat wet. Put the meat uncovered in the icebox for 3-4 hours. This step will help dry the fat. Drying the fat will help crisp the fat.

Turn oven on and preheat to 425 degrees Fahrenheit. Right before the meat is placed in the oven dry the meat with a paper towel. Brush the meat with 1 tablespoon vinegar. Place the meat on a wire rack inside another pan. The wire rack will keep the meat from frying in the released fat.

Cook the meat about 20-30 minutes at 425. Check the meat occasionally to make sure it is not over browning. The top of the meat will brown. Reduce the oven temperature to 350 degrees and cook about 40-60 minutes. Due to variations in meat thickness check the meat occasionally to make sure it is not overcooking.

Allow to cool a few minutes before cutting into small cubes.

Thanks!