Been in a stuffing mood lately 🤣 So as some of you seen yesterday I made killer Pear Sausage Cornbread stuffing and that was intended for this incredible smoked pork belly which I stuffed with that amazing stuffing. I started from pork belly from local butcher and proceeded as follows and must say turned out pretty cool but if you missed anything check my stories for the process
Started with 4 lb pork belly:
Seasoned the outer skin with Himalayan sea salt and brown sugar then allow to cure in the refrigerator overnight
The next day I took the pork belly out and scored the outer skin diagonally with knife both ways creating diamond shaped cross sections.
Then I coated the under belly meat with the following; @thesavvysmokerbbq fancy french vanilla rub, cinnamon and brown sugar before allowing to rest while I started the grill.
Then as the grill began to start up I put that stuffing mixture atop the belly meat than rolled and tied up as shown in my story. I essentially smoked indirect at 300 for about 4 hours until internal temp reached 168 and then allowed to rest for about 25 minutes before slicing and serving. As always let me know what you think and sincerely appreciate all your support.