Скачать или смотреть Chef teaches the secrets to perfect Maple Glazed Pork Belly

#porkbelly #bbq #smokedmeat #christmasideas #pitmaster

INGREDIENTS
Pork Belly:
4 lbs raw pork belly
Duce's Original Rub, to season
Black pepper, to season
1/4 cup maple syrup (for wrapping)
1/4 cup unsalted butter (for wrapping)

Maple Glaze:
1 cup maple syrup
1/4 cup apple cider vinegar
1/4 cup unsalted butter
2 tbsp fresh parsley, chopped
2 tbsp shallots, minced
2 tbsp red bell pepper, minced

INSTRUCTIONS
1. Preparation and Seasoning:
Preheat the smoker to 275°F.
Season the raw pork belly evenly with Duce's Original Rub and a generous amount of black pepper.

2. Smoking:
Place the seasoned pork belly in the smoker.
Smoke for 4-5 hours or until the internal temperature reaches 175°F.

3. Wrapping and Glazing:
Remove the pork belly from the smoker and wrap it in foil with 1/4 cup of maple syrup and 1/4 cup of butter.
Place the wrapped pork belly back in the smoker and cook for an additional hour or until the internal temperature reaches 205°F.

4. Resting and Slicing:
Remove the pork belly from the smoker and let it rest for 1 hour.
Slice the rested pork belly into cubes.

5. Maple Glaze Preparation:
In a saucepan over medium heat, combine 1 cup of maple syrup, apple cider vinegar, and butter.
Stir in the chopped parsley, minced shallots, and minced red bell pepper.
Cook until the glaze is well combined and slightly thickened.

6. Final Assembly:
Dip each pork belly cube into the maple glaze, ensuring each piece is thoroughly coated.