If you’ve never smoked ribs at home before, this is a great starter recipe. Once you master this technique, it can become the foundation to your rib recipe.
Crispy Barbecue Boar Belly
Pitbull BBQ’s crispy barbecue boar belly is slow cooked in a smoker until falling-apart tender. Served in a sweet and spicy Asian-inspired barbecue sauce, the whole dish is served over cooked rice.
The sauce is a combination of sweet and savory tastes. Hoisin and pineapple barbecue sauce add a touch of sweet, which is perfectly balanced out by savory and tart soy sauce and tamarind paste.
The boar gets its crisp texture from slow smoking until tender, then a quick fry on the griddle. A perfect combination of textures and flavors.
Asian BBQ Sauce:
1 cup hoisin sauce
1 cup mild Minato Hawaiian pineapple BBQ sauce
2 tablespoons soy sauce
4 teaspoons sesame oil
1/2 cup rice wine vinegar
4 teaspoons ground ginger
1 tablespoon tamarind paste
salt and pepper, to taste
1 (4- to 6-pound) boar belly, skin off
2 tablespoons coarse sea salt
2 tablespoons fresh ground black pepper
2 cups cooked white rice
1 bunch green onions, sliced
1/4 cup toasted sesame seeds
Asian BBQ Sauce:
Mix all ingredients together in a medium saucepan and simmer for 10 minutes over low to medium heat. Do not boil.
Season boar belly on both sides liberally with salt and pepper. Let sit for 2 hours in the cooler.
Heat a smoker to 325 degrees F (163 degrees C).
Cook the boar, fat side down for 3 to 4 hours or until tender. Remove from the smoker and wrap with foil after 2 hours and continue cooking for 1 hour.
Remove from the smoker and dice into 1-inch squares.
Place onto a griddle to crisp the pork belly to desired crispiness.
Remove and place into the sauce. Simmer over low to medium heat for 15 to 20 minutes.
Pour the sauce and crispy burnt ends over the cooked white rice. Garnish with thinly sliced green onions and toasted sesame seeds.