Finished pork belly

Three of the four pieces of a 10-pound pork belly I roasted on the Egg for tomorrow’s Salute to Meat — one more was still on the smoker. It rendered down to about 7 pounds. We’re going to cut them into bite-sized chunks after warming them tomorrow, and serve them in Scoops corn chips with a dab of barbecue sauce at the bottom.

Finished pork belly for the 2018 Salute to Meat

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