Photogenic? Not so much.
Tender, smokey, sticky, sweet, decadent.
Photogenic? Not so much.
Skinless pork belly
Dry rub (I used Cliff's Dry Rub )
Brown sugar
Yellow mustard
Barbecue Sauce (I used Bubba-Q Sauce)
*Salt
Dry Rubs:
Yummy Sticky Finger-Licky rub
Bubba's Dry Rub for Ribs
Revised Rib Rub
Pulled pork rub
Cliff's Dry Rub
Barbecue Sauces:
Yummy Sticky Finger-Licky sauce
Bubba-Q Sauce or Bubba-Q-II
Laurie-Q sauce
Sue's Own Barbecue Sauce
Sue's Spicy Barbecue Sauce
Rootbeer Barbecue Sauce
Sriracha Barbecue Sauce
Vacuum pack the pork belly.
Cook sous vide at 160F for 12 hours.
Chill in an ice bath and refrigerate until ready to use.
--- Can be done days ahead of time ---
Cut into cubes.
Roll in a small amount of yellow mustard, then roll in dry rub + some extra brown sugar. (*See note about salt.)
Place into a foil pan, lined with non-stick foil.
Arrange cubes so that they're not touching each other.
Smoke at 250F in a smoker with maple wood for 2 hours.
--- Can be prepared up to this point and baked just before serving ---
Roll in a small amount of BBQ sauce (enough to coat the cubes).
Put into a clean pan lined with non-stick foil.
Arrange cubes so that they're not touching each other.
Sprinkle first with some dry rub (*see note about salt), and then with more brown sugar.
Bake at 450 until dark and crispy. Watch closely so they don't burn.
Serve hot, sweet, and sticky.
Leftovers:
Reheat leftovers in a pan in a 350 degree oven.
Do not microwave because they have a tendency to explode. Literally. BAM! All over your microwave.
*Note: If your dry rub doesn't contain salt, add some salt too.
The Johnson Family Cookbook