Are you looking for a new and exciting way to cook pork belly? Look no further than your Kamado Joe!
This versatile grill is perfect for achieving the perfect balance of tender meat and crispy skin. But how do you get that perfect crackle?
In this article, we’ll explore different techniques and recipes for cooking pork belly on a Kamado Joe. From seasoning to temperature control, we’ll cover everything you need to know to impress your guests with a delicious and succulent pork belly dish.
So fire up your Kamado Joe and let’s get cooking!
How To Cook A Pork Belly On A Kamado Joe?
First things first, you’ll want to get your Kamado Joe up to temperature. Aim for around 150°C and hold it there for about 30 minutes prior to cooking.
One technique that some grill masters swear by is to have a relatively higher volume of air moving through the Joe without getting it too hot. This is to try and drive “dry” air over the skin in an attempt to get that crackle going.
To achieve this, play with the vents to see what works best for your grill. For most of the cook, you may want to keep the top vent wide open and the bottom vent at around 20mm. This should help stabilize the temperature and achieve the desired results.
Next, cut your pork belly into 1 1/2″ cubes and place them into a bowl. Drizzle with extra virgin olive oil and season liberally and evenly with your favorite rub or seasoning.
Once prepped, place them on the Kamado Joe and cook for about 3 hours. This is an indirect cook, so make sure you have your plate setter or conv”egg”tor installed.
After 3 hours, pull the pork belly cubes and place them in a tin foil pan. Add your favorite BBQ sauce, honey, and butter. Mix everything together and cover the foil pan with tin foil before placing it back on the Kamado Joe.
Continue to cook until the internal temperature reaches about 202°C, which will take about an hour and a half. Once the internal temperature has been achieved, pull off the tin foil cover and let it continue to cook for another 10-15 minutes. This will thicken up the sauce and give you that perfect glaze.
Choosing The Right Pork Belly
When it comes to pork belly, choosing the right cut is crucial to achieving the perfect dish. Here are some tips to help you select the best pork belly for your Kamado Joe cook:
1. Freshness is key: Look for pork belly that is fresh and not past its prime. Check the fat for a creamy white color and avoid any signs of discoloration or yellowing.
2. Consider your cooking method: Discuss your cooking method with your local butcher or meat purveyor. They can suggest the best cut for your specific cooking style.
3. Size matters: Determine how much pork belly you need based on the number of people you will be serving. Ask your butcher for an estimate on cooking time to ensure your meal turns out perfectly.
4. Look for healthy pink color: When selecting your pork belly, look for a healthy pink color and avoid any cuts with a brown or grey hue. The best quality pork belly will be firm and have a white fat layer.
By following these tips, you can ensure that you choose the best pork belly for your Kamado Joe cook and create a mouth-watering dish that will impress your guests.
Preparing The Pork Belly For Cooking
Before you start cooking your pork belly on a Kamado Joe, it’s important to properly prepare the meat. Start by cutting the pork belly into 1 1/2″ cubes and placing them into a bowl.
Drizzle the cubes with extra virgin olive oil and season them liberally and evenly with your favorite rub or seasoning. Make sure to coat all sides of the cubes evenly for maximum flavor.
Once the pork belly cubes are seasoned, it’s time to place them on the Kamado Joe. This will be an indirect cook, so make sure you have your plate setter or conv”egg”tor installed.
With your Kamado Joe at around 150°C, place the pork belly cubes on the grill and cook for about 3 hours. During this time, play with the vents to achieve a higher volume of air moving through the grill without getting it too hot. This will help drive “dry” air over the skin in an attempt to get that crackle going.
After 3 hours, pull the pork belly cubes and place them in a tin foil pan. Add your favorite BBQ sauce, honey, and butter. Mix everything together and cover the foil pan with tin foil before placing it back on the Kamado Joe.
Continue to cook until the internal temperature reaches about 202°C, which will take about an hour and a half. Once the internal temperature has been achieved, pull off the tin foil cover and let it continue to cook for another 10-15 minutes. This will thicken up the sauce and give you that perfect glaze.
By properly preparing your pork belly before cooking it on a Kamado Joe, you’ll be able to achieve that perfect balance of tender meat and crispy skin that makes this dish so delicious.
Seasoning Options For Pork Belly
When it comes to seasoning pork belly, there are endless options to choose from. While salt and pepper are the most basic and commonly used seasonings, you can also experiment with other flavors to enhance the taste of your pork belly.
One popular option is to use brown sugar or a sugar-free alternative like Besti Brown for a sweet and savory flavor. You can also try combining paprika, oregano, cumin, garlic powder, onion powder, turmeric, and cayenne pepper for a spicy kick. Rub this seasoning onto the non-fat side of the pork belly and refrigerate it for at least 2 hours before cooking.
If you prefer a tangy flavor, try rubbing lemon juice or apple cider vinegar onto the pork belly before cooking. For a more herbal taste, use fresh herbs like rosemary, thyme, parsley, or tarragon. You can also add spices like chili powder or smoked paprika for a smoky flavor.
Another popular seasoning option is to marinate the pork belly in pineapple or apple juice along with other seasonings for a sweet and savory taste. This is especially popular when making pork belly carnitas.
Ultimately, the seasoning options for pork belly are endless and depend on your personal taste preferences. Don’t be afraid to experiment and try new flavors to find your perfect seasoning blend.
Setting Up Your Kamado Joe For Cooking Pork Belly
To start cooking your pork belly on a Kamado Joe, you need to set up your grill properly. Here’s what you need to do:
1. Get your Kamado Joe up to temperature: Aim for around 150°C and hold it there for about 30 minutes prior to cooking. This will help stabilize the temperature and ensure that your pork belly cooks evenly.
2. Adjust the vents: One technique that some grill masters swear by is to have a relatively higher volume of air moving through the Joe without getting it too hot. This is to try and drive “dry” air over the skin in an attempt to get that crackle going. For most of the cook, you may want to keep the top vent wide open and the bottom vent at around 20mm. This should help stabilize the temperature and achieve the desired results.
3. Use indirect heat: Pork belly needs to be cooked using indirect heat, so make sure you have your plate setter or conv”egg”tor installed. This will help prevent the meat from burning and ensure that it cooks evenly.
4. Prep your pork belly: Cut your pork belly into 1 1/2″ cubes and place them into a bowl. Drizzle with extra virgin olive oil and season liberally and evenly with your favorite rub or seasoning.
5. Cook your pork belly: Once prepped, place your pork belly cubes on the Kamado Joe and cook for about 3 hours. Keep an eye on the temperature and adjust the vents as needed to maintain a steady temperature.
6. Add BBQ sauce: After 3 hours, pull the pork belly cubes and place them in a tin foil pan. Add your favorite BBQ sauce, honey, and butter. Mix everything together and cover the foil pan with tin foil before placing it back on the Kamado Joe.
7. Finish cooking: Continue to cook until the internal temperature reaches about 202°C, which will take about an hour and a half. Once the internal temperature has been achieved, pull off the tin foil cover and let it continue to cook for another 10-15 minutes. This will thicken up the sauce and give you that perfect glaze.
By following these steps, you’ll be able to cook a delicious pork belly on your Kamado Joe that’s sure to impress your guests!
Cooking Techniques For Pork Belly On A Kamado Joe
There are a few cooking techniques that can help you achieve the perfect pork belly on a Kamado Joe.
Firstly, make sure you get your Kamado Joe up to temperature before cooking. This will ensure that your pork belly cooks evenly and thoroughly. Aim for around 150°C and hold it there for about 30 minutes prior to cooking.
Another technique to try is to have a higher volume of air moving through the Joe without getting it too hot. This will help drive “dry” air over the skin in an attempt to get that crackle going. Play with the vents to see what works best for your grill. For most of the cook, you may want to keep the top vent wide open and the bottom vent at around 20mm. This should help stabilize the temperature and achieve the desired results.
When it comes to seasoning your pork belly, drizzle with extra virgin olive oil and season liberally and evenly with your favorite rub or seasoning. Once prepped, place them on the Kamado Joe and cook for about 3 hours. This is an indirect cook, so make sure you have your plate setter or conv”egg”tor installed.
After 3 hours, pull the pork belly cubes and place them in a tin foil pan. Add your favorite BBQ sauce, honey, and butter. Mix everything together and cover the foil pan with tin foil before placing it back on the Kamado Joe.
Continue to cook until the internal temperature reaches about 202°C, which will take about an hour and a half. Once the internal temperature has been achieved, pull off the tin foil cover and let it continue to cook for another 10-15 minutes. This will thicken up the sauce and give you that perfect glaze.
Monitoring Temperature And Time During Cooking
When cooking pork belly on a Kamado Joe, it’s important to monitor the temperature and time to ensure that the meat is cooked properly and safely. The internal temperature of the pork belly should reach at least 202°C to ensure that it is fully cooked and safe to eat.
To monitor the temperature, use an accurate probe thermometer positioned in the center of the meat to obtain a valid reading. Once the ideal thermometer reading is achieved, ensure that the reading stays consistent for at least 15 seconds to allow maximal bacteria elimination.
Besides monitoring temperature, time is also an important factor in ensuring food safety. The FDA considers the danger zone to be 40°F to 140°F, as this is the temperature range where most bacteria can grow. Foods that are exposed to this temperature range for more than 4 hours at a time are considered not safe for consumption.
Therefore, it’s important to keep track of the time that the pork belly has been cooking and make sure that it doesn’t stay in the danger zone for too long. Using a wireless temperature monitoring system will ensure that your food is in an acceptable HACCP temperature range, and will also alert you when your food goes out of the acceptable range and for how long.
By monitoring both temperature and time during cooking, you can ensure that your pork belly is cooked safely and deliciously on your Kamado Joe.
