Smoked Pork Belly: with delicious Japanese BBQ Sauce
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- Опубликовано: 22 ноя 2024
- Smoked Pork Belly is easy, delicious and a cheap way to feed a crowd. While we have been known for our pork belly burnt ends for years, smoking a pork belly like a brisket is a delicious method that can be taken in many different flavor profile directions. You can slice it like brisket and serve it like a taco. In this recipe and video we glaze the smoked pork belly with a delicious Japanese BBQ sauce and ultimately create some very tasty tacos.
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Welcome to the official Meat Church BBQ RUclips channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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One thing I always respect about Matt’s video is how he always make it clear that you should do what you like but this is how he likes it. There is no right or wrong way.
Preach 👊🏽
"Nobody can tell you what tastes good to you." I love the way you put that.
My kids tell me that all the time. Maybe they have a point. 🤣
Man, my son was putting mayo on his chocolate chip cookie and he hit me with this line!
You have changed the way i smoke/grill for the better. Between the seasonings and tips and my family thanks you.
That makes two of us!
Three of us!
Im number 4 ❤thank you
Pork Belly is my absolute favorite thing to smoke. It's easier to pull off than a brisket and turns out incredible every single time.
Can't believe I haven't done this. Did a Texas Sugar/VooDoo on one piece and Texas Sugar/Holy Cow on another piece and they both were AWESOME! The look on my 9 yr old daughter's face told me all I needed to know. Definitely do this again.
Oh man! I did pork belly 2 ways yesterday, burnt ends, and this exact recipe. Those tacos with the Bachan’s were 🔥! What a delightful blend of flavors!
Amazing. My pork belly finished in 3.5 hours at 250. Best thing I have made so far. Thanks Matt
Same, never really had one go past that time.
Matt, can't thank you enough for all you share, but the combination of very simple cook with layers of subdued complexity is the essence of modern BBQ. Outdoor fusion at it's finest.
You are quite welcome.
I made this last night. Had a small piece of pork belly I threw on my smoker while I was smoking a pork butt and it came out incredible. I was unsure that the Gospel and Bachan's was going to work together but I was dead wrong, its an incredible combo. I smoked at 250, pulled it off at 195, with the last 30 minutes being on foil with the japanese bbq sauce and wow. Just added some pickled red onions and threw it in a flour tortilla. Amazing. This is definitely going in my regular rotation.
Did this over the weekend, turned out excellent. Only thing I did different, is I pickled some shredded carrots and green peppers for the toppings. Super good, and not heavy on the belly.
Awesome video, love pork belly in the smoker. I’ve always smoked them whole myself. This weekend however after watching this video I’m going to quarter a whole belly and try four separate and different Meat Church rubs on each quarter. A pork belly “tasting” which should be a hit here at my house! 😀
Our boy Matt coming on strong with the kewpie mayo look...Love it
🤩🤩It taste much better on the next day after cooling in a fridge and then got a have it on Italian bread with fresh or pickled garlic and pickled cucumbers
Add some fresh sliced jalapeños, cilantro, thin sliced carrots and you have made a Ban Mi. Top tier sandwich I tell you what!
Add some sliced jalapeños, thin sliced carrots and cilantro and you have made a Ban Mi. Top tier sandwich right there, I tell you what!
How do I get one of those glasses with the barrel box?
Done the burnt ends but this is something I'm going to have to try. So few steps and still with a delicious result. Fantastic.
Honored to stop by the store after the eclipse on the way home to Florida. Blanco is a game changer it is the perfect blend. Thank you for having big boy sizes in your T shirts I am wearing my body by BBQ in a 5X proudly.
Blanco is ridiculously delicious!! 😋
Looks amazing! Just replaced my first smoker with a Traeger Ironwood XL... definitely going to try this out.
Matt, did you place them fat side down? Thanks for another great video 🥃
These were fat down but I go both ways depending how I feel.
Saw the referenced video. So it will be interesting to see any difference.
I bet it was great. I’m originally from Georgia, I have lived in Texas now for 12 years. I smoke with pellets. I mix and use oak, maple and hickory when doing pork. From time to time I add just a little peach if I come up with some, with pork.
Made this for dinner tonight. It was fan-tas-tic!
Oh man, just like everything you cook I wish I was there, I bet that was awesome. Love watching your videos, I've learned a lot!
Smoked our fist pork belly. Wow what a great piece of meat. Lots of uses. Used some in pinto Beans and it was really tasty.
The Glencairn in the barrel 😮 I need that!!
Great video chef. Love from India.
Matt, if I lived in Waxahatchie I’d be at your place and be a pain in the ass! I love your products, use them religiously and your content! I use what I learn to cook for my own family here. I would donate my time to work with you to learn as much as I could! Great video
That Bachan's BBQ sauce is insanely good. I have about 5 different methods to grill with, but I like to whip out the Weber, Q up some boneless-skinless chix thighs and when they're almost done... finish it with the Bachans, cut it up, put it over sticky rice and drizzle some more Bachans on it. Best teriyaki you'll ever have. Can't wait to try it on pork belly.
Looks great, Matt! Definitely gotta try that.
Best bbq channel on the tube, and I watch em all!!
Dope. We have one in the freezer. Out it comes for this.. thanks
Great vid Matt! What’s the best way to reheat pork belly leftovers ? Thanks!
This looks so good, can’t wait to attempt this
enjoy!
Tried this today with the fam. Was a huge hit despite my girls not big onion fans they crushed it. Good stuff adding this to football season list
I binge watch your videos everyday during my lunch time haha. I have a geography channel but now I want to start a bbq one. Thank you for doing what you do!
Here’s why I enjoy Matt Pittman, he gives us good recipes and always says, here’s what I do, you do what tastes good for you. He doesn’t push one way to do things. He just wants to teach/share good food.
I appreciate that! -Matt
Matt, what a great video and information. Thank you.
Now for the REAL question... What kind of watch are you wearing in this video? I love it!
I know what I am cooking this weekend!!! Thank you!
Hope you enjoy
Great combo of seasonings. Pork Belly tacos is a great dish.
what did you spritz it with? definitely going to have to try this🤩🤯
Great video! Content and creator on point.
Gonna try this. I just have a pseudo smoker( little metal box for wood chips) with apple wood on my gas grill. Indirect grill temp ~250-275 until internal 190 is reached. Wish me luck.
Certified Gold!!!!!
Gotta love pork belly! The Japanese BBQ is awesome stuff! ( both the regular and the spicy )
never done pork belly before but I guess I would have to try this next
Thank you Matt for another great video. I can't wait until I can do some pork belly burnt ends, also some pork belly tacos.
Looks great, definitely going to try this! Nice flex with the Rockhill Farms lol
That sauce is 🔥 goes good on pork belly & ribs. The spicy one is even more🔥🔥🔥
great idea to turn to tacos! Love all the MC work! Cant wait to visit. I have a customer in Tyler, TX so will stop in later this Summer.
Please do!
Wish I had access to pork belly at my grocery. Have never cooked one, but I'm definitely seeking one out this summer!
Do you have a Costco near you? Mine has pork bellies all year long.
About 45 minutes away. I do have local meat markets, I'm hoping they can hook me up.
@@geno9112 Awesome! Good luck!
Flexing the Rock Hill Farms
So much goodness in this video! Pork belly! The Gospel! Bachan BBQ Sauce! Tacos! Bourbon! Smoke! Tough to do much better.
So good!
Love it. I'm headed back to Costco this week to get a pork belly now.
Have fun!
Looks amazing!
I bought a pork belly and have been wondering how to cook it- never having done one. Now I know what I’m going to do with it. Thanks Matt. P. S. I think I’ll use some of your Honey Hog seasoning on it
I cannot wait to make this! Already have the Bachans in the fridge, just need to make a trip to Costco for aome pork belly. Its gonna be good!
I have to get down there to get some glencairns! Love the case for it!
Apple and pecan work well with pig belly as well. Maple is easy for a good Canadian like me though.
cheers!
looks awesome!
cant wait to try this! another banger of a video. Making the Alabama white sauce chicken this weekend.
Whelp, I was going to do pork belly burnt ends today for game night but you just changed my plans. Going to give this a try (I got honey hog and whomp sauce so different flavor).
Looks great. Does pork belly have a “grain “ to slice against or slice it any way? Also nice upgrade on the video and music production
Going to be my weekend pupu “snack”! Mahalo.
I will be doing this very soon.
Did you cook fat side up or down?
Awesome brother
This is terrific!
Thanks!
That looks friggin delicious.❤
Looks delicious right there
It is!
I did a pork belly last year and glazed half with a more traditional BBQ sauce and the other half with the Bachan's Japanese BBQ sauce (it's basically a thin teriyaki sauce). The side with the Bachan's sauce was devoured immediately. The other side was eaten too but man o' man the Bachan's side was gone fast.
I was already planning to do this, but didn’t even consider the Bachans! Well played!
Recipe wasn't there, but I would like to hear more about that Asian BBQ sauce.
Looks great, wish I had that smellavisiion.
I might be wrong, but I’ve seen him use the bottled stuff in the past
I just bought my first pork belly and i had no idea what to do with it. Now I an idea Thanks
love from Germany
That looks incredible. I ain't mad at it 😉
Looks awesome! Love your videos!!! Tell me about the little whiskey barrel you had your glass in please! I’d like to get one !
It was a gift. We may add them to MeatChurch.com soon.
Please do !! I’d love to have one ! Thanks !
I dig it with the skin! Getting harder to find though. Smoke it anyway you can think off and take it off smoker and flip it skin side up onto a sheet pan and put it in the lowest point in the oven and broil and just watch!Turns that skin into cracklin'! Nothing better than a smoked slab of belly with cracklin' attached 🤤
Where can we get the Meat Church Glen holder and Glen!! Love that ❤️❤️ Must have……..also excellent choice with Rock Hill Farms, difficult to get in my neck of the woods, but recently got an Elmer T. Lee and love it as well. Cheers……and can’t wait to smoke that pork belly😃🥃
We sell them in our shop in Waxahachie.
A real chef who likes cilantro is a real chef
Trying this one this weekend. Do I smoke the pork belly fat side up or down? I assume fat side up.
Makes my mouth water up 😋
Thank you looks great.
Thanks for watching!
Thank you too!
Bats have always been made with Ash, at least Baseball anyway. I used to work for them. The Ash Bore has pretty mush wiped out the Ash trees though so I don't know what they may be using now. We used to make softball bats out of even Hackberry, and Golf Clubs from Persimmon.
Approximately 75% of pro bats are made from maple wood, 20% are made from birch, and 5% are made from northern white ash. Got that off the Louisville slugger site.
@@benrezac1150 You're right. I just looked it up. They have switched to maple for the reason I mentioned. It was 40 years ago that I worked for them. Historically though, Pro bats were made of Ash. Things change in 40 years.
Was just about to clarify myself lol. It does also say historically ash was a more common wood. So I’m sure you’re correct
Id throw some kimchi on that! Looks tasty Matt!
Awesome looking pork belly. Cheers, Matt! 👍🏻👍🏻✌️
which one of your rubs do you like to use on chicken
I have a few of your rubs but they congeal and become impossible to use. What can you do to prevent moisture intrusion?
Fire looking
Nice GMT, Matt.
oou. i must try it...😄
Every wednesday is unbelievable 👍👍 Greetings Bernd
This got me hungry 😅
Do you by any chance have a special recipe for smoked meat loaf? Just curious 🤔 😁
Nice!
Judging by the cook and the video‘freaking delicious’ is an accurate description!
Great recipe, Matt. I love pork belly, hell who doesn't right. Now, the bourbon is a different story.... make that different league if you are talking Rock Hill. That stuff is $500 per.... I can't imagine it is that feaking good, but gifted?, hell yeah. Thank you sir
Respect to adding more sauce to the taco in a yellow shirt on camera, Matt 🤣
Where do you get the flour tortillas from? ( in the hatchie)
flexin with the rockhill farms
My fav
Will I know what I’m eating this weekend
Ain’t mad about the Rolex. GShock should have a custom Meat Church watch 🤔
Was that skin side down?
I’ll be doing this for national Traeger Day!