In this video I use an Asian-style marinade to smoke a delicious, juicy pork belly. To start comparing quotes and simplify insurance-buying, check out Policygenius: . Thanks to Policygenius for sponsoring this video!
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Come hang out with me at the barbecue event in Simpsonville, KY on November 5th! You must reserve your (free) lunch ticket ahead of time to reserve your food.
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Filmed and edited by Erica Yoder.
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For anyone who wants to come grab free food on Nov. 5, just remember to sign up at the eventbrite. I’m happy to cook for everybody who shows up but I have ti make sure I know the number of people so I can cook enough food!
15:07 "and we're just gonna add 2 shots of vodka"
Where can you get that stainless basket, you reheated the cubes in?
^5 Mad
man that looks so good always enjoy your video,s congrads on the new home keep those smokers smokin
Sweet, salty, umami, and spicy in the brine using Asian ingredients then rubbing black pepper pretty much covers pork belly preparation for low and slow smoked barbecue – BRILLIANT!
How's the new house? I hope you're settled in and loving it.
👌👌👌👌👌👌
Just can tolerate the loud blasting music….Does it have to be so loud????? I have my own music….i watch your videos to learn to BBQ….Please lose the music!
Colonel Jessup played by Jack Nicolas says it to Lt. Weinberg, played by Tom Cruise in A Few Good Men!
The movie famously known for the quote "You Can't Handle The Truth!" LOL… Ask me how many times I've said that quote to my wife that and received a cold dark stare in return! LOL
Too easy for a retired Marine!
Always following your work! Your style of smoking is my favorite!
I'm trying this today on a stick burning with apple to start and oak and apple to finish.
Jeremy, I have not seen that camp chef pellet smoker. Is that model still available? What model is that?
Looks amazing! What’s the mirin soy sauce ratio?
Going to try this!! Finally moving into a place with an outdoor patio here in Korea and have been watching tons of your vids in prep for being able to BBQ again (ordered a Traeger). Pork Belly is a staple meat here and I've always wondered how it would come out smoked.
What smoker did you use?
Pork belly is so awesome even people that doesn’t like fat love it when I cook it. Also we need to get together so I can bring my cooker up to you so you can do the reverse flow vs traditional video that we talked about a while back!!!
How to make more crunchy and crispy
What would you recommend if your pork bellies come with the skin on. Taking it off is a major hastle.
You can't handle the truth!!!
Have you tested or cooked on a Yoder Smoker? It’s gotta be destiny! Made in Yoder KS
Congratulations on the new home! What part of the country will you be living in?
Love your channel, that’s why it hurts to see you use a pellet smoker.
I've been smoking pork belly for a long time and this recipe looks awesome! Thanks for sharing. And…. you can't handle the truth!!!
How is the smoke flavor from that pellet grill using that wood hopper box
In Michigan!?!?!
I'm doing one of these for Christmas. Unfortunately, it is ZERO outside, so the cook will be a challenge.
Rough recipe. The times were unclear.
Smoke at 200°F until the pork absorbs a decent amount of smoke–1-2 hours, then bump to 250°F until tender, about 3-4 hours.
Version 1: Cube and eat as is.
Version 2: Cube, coat with bbq sauce, put on a rack, and smoke (or bake) at 290°F for about 15 minutes, until the glaze is sticky.