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Smoker | |
| about 1.5 lbs pork belly salt/pepper/garlic pack Noh Char Siu seasoning Lee Kum Kee Char Siu sauce | |
| rub the belly with SPG and Noh Siu seasoning covering well. Marinate a few days. Smoke at 275 until Internal Temp reaches 195-200, glaze with a TBSP of Char Siu sauce. Continue smoking until Internal Temp reaches 200-205 (200 will give a little chew, 205 will melt in your mouth). Remove, rest 30 and then slice. | |
Unrated | |
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