How To Smoke Mongolian Style Pork Belly with Black Cherry Wood! | Best Eats

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[@kevinyuuta9557]

Been awhile I commented, those pork bellys look very delicious I wanna eat some myself😋😋👌, Greetings from a part tibetan mongolian from Germany👋

[@northerners2828]

That was really the best 😋👌🏻

[@Rugged-Mongol]

When's the episode with the HU Hamtlag gonna drop? :D

[@SunilGurung-bi4vr]

Nepal ❤❤❤

[@martinf2740]

Can you give the ingredient directions per kg of pork belly? How much salt in the brine? How long did it stay in the brine? How long did you smoke it? What temperature (I think 120C)? I want to try this!!!

[@j.dpowerman5031]

❤

[@ivan55599]

Oh l will miss this. (edit: l referenced to title: "you will miss this" or something)

[@4mefilms]

it looks amazing!!!

[@deepa15578]

🤤🤤

[@LUNAERIC]

wow

[@bilegsaikhannamjiljav3296]

Haana zarj bgaa be ?

[@crisszp6052]

haanas avah ve zardag ymu pork

[@jamesonstalanthasyu]

Is that mold? What was the blue/Grey as you were loading it?

[@BattulgaTsogbadrakh]

are you talking about the internal membrane of the pork belly?

[@jamesonstalanthasyu]

@@BattulgaTsogbadrakh oh, that could be it, tendons etc

[@wolftotem4343]

👍🇲🇳♥️

[@onizuka1387]

Сало, ням-ням

[@ticka840]

Свинина плохо