Smoked Belly - Chinese
Posted: Thu Nov 10, 2011 00:42
One 800g piece of belly couldn't fit into my brining container (already loaded with bacon-to-be) so, my like of Chinese cuisine, particularly the Peking Duck, led to this experiment. Marinated for 48hrs, smoke/cooked at 125 for four hours, served with simple fried rice, this was delicious. The marinade was reduced 50% and sparingly used as sauce.
Marinade;
Piece belly 800gram
3 tbspn Dark Soy
1/4 Cup honey
3 Tbspn Hoi Sin Sauce
3 Tbspn Gin
2 Tbspn Balsamic Vinegar
Marinated in vacuum bag for 48hrs
Apple smoked four hours @125°
The end result
The bit that counts....
Marinade;
Piece belly 800gram
3 tbspn Dark Soy
1/4 Cup honey
3 Tbspn Hoi Sin Sauce
3 Tbspn Gin
2 Tbspn Balsamic Vinegar
Marinated in vacuum bag for 48hrs
Apple smoked four hours @125°
The end result
The bit that counts....