Pork belly is best known as the cut that becomes bacon, but in its fresh form it has earned its rightful place in barbecue. You can slice, cube, or cure it—smoke it or grill it. You’ll be rewarded with killer barbecue that—unlike brisket or ribs—won’t break the bank.

What Is Pork Belly — and Why It Loves Fire

Pork belly comes from the underside of the pig and is cut as a flat slab with distinct layers of meat and fat. It’s a high-fat cut, and that fat is what gives pork belly its richness.

Fresh pork belly isn’t the same as bacon. Bacon is pork belly that’s been cured (usually with salt and sugar) and often smoked. Fresh, uncured pork belly can be cooked directly—grilled, smoked, or braised—or it can be cured first if you want to make bacon at home.

On the grill or in the smoker, pork belly performs so well because its fat renders slowly. As it cooks, that fat bastes the meat, keeping it moist while it absorbs smoke and seasoning. The result is a cut that builds deep flavor and resists drying out, which is why pork belly has become a staple on grills and smokers around the world.

Best Ways to Cook Pork Belly

Pork belly can be cooked in several distinct ways, depending on how it’s cut and how you plan to use it.

Grilled Pork Belly
Sliced pork belly cooks well over direct heat, where the fat can render and the edges can crisp without drying out the meat. Thin or medium slices work best. This approach is especially common in Korean barbecue, where pork belly is grilled simply and served with sauces or wraps that balance its richness. The key here is to slice it thin.

Pork Belly Burnt Ends
Cubed pork belly is a popular alternative to brisket burnt ends. The cubes are smoked until tender, then finished with sauce to create a sticky exterior and a rich, soft interior. Pork belly’s fat content allows it to stay moist while building deep flavor over the course of the cook.

Smoked Pork Belly
Whole slabs or larger pieces of pork belly can be smoked slowly to develop a deep, smoky flavor and a tender, sliceable texture. Smoked pork belly can be served on its own, sliced for sandwiches, or used in dishes like tacos, steamed buns, or grain bowls.

Steamed or Braised, Then Finished Over Fire
In some preparations, pork belly is gently steamed or braised before being finished over fire. This approach softens the meat and renders some of the fat first, while the final cook adds color and texture. Japanese chashu uses this same cut but relies entirely on braising; finishing pork belly over fire adds browning and smoke while preserving that tenderness.

Making Bacon at Home
Pork belly is the starting point for homemade bacon. After curing with salt and seasonings, the belly is smoked and sliced. Making bacon at home offers full control over flavor, smoke level, and thickness, and it begins with understanding pork belly in its fresh, uncured form.

Pork Belly Around the World

Pork belly appears in traditional dishes across many cuisines, each using the cut a little differently but relying on the same balance of meat and fat.

In Korea, pork belly is best known as samgyeopsal, where thick slices are grilled over high heat and eaten with ssamjang, garlic, and leafy wraps. The goal is crisp edges, rendered fat, and contrast from fresh accompaniments.

In Japan, pork belly is commonly prepared as chashu, a braised cut served with ramen. Rolled or slab-style pork belly is simmered in a seasoned liquid until tender, producing soft slices with distinct layers of meat and fat.

Chinese cuisines make frequent use of pork belly in dishes like hong shao rou (red-braised pork belly), where slow cooking turns the fat silky and rich rather than crisp. Try braising the pork belly in your smoker.

Must try pork belly recipes

With these traditions and techniques in mind, here are some of our favorite pork belly recipes—especially satisfying in the winter!

Pork Belly Tips Before You Start

• Skin on or skin off:
  Skin-on pork belly works best for roasting or crisping the skin; skin-off is usually easier for grilling, burnt ends, and smoking.
• Portion size matters:
  Pork belly is rich. Plan smaller portions than you would for lean cuts.
• Seasoning goes a long way:
  Pork belly doesn’t need heavy rubs. Salt, pepper, and a balanced sauce are often enough.
• Sauce late, not early:
  Sugary sauces can burn. Apply them toward the end of cooking.
• Rest before serving:
  Let pork belly rest briefly so the fat settles and the texture improves.

Pork Belly: Frequently Asked Questions

Is pork belly the same as bacon?

No. Bacon is made from pork belly, but it has been cured and usually smoked first. Fresh pork belly is uncured and can be grilled, smoked, braised, or turned into bacon at home.

Do I need to remove the skin from pork belly?

It depends on how you plan to cook it. Skin-on pork belly works well for roasting or crisping the skin, while skin-off pork belly is easier to grill, smoke, or cut into burnt ends.

What’s the best temperature for cooking pork belly?

Pork belly is forgiving, but most barbecue methods work best at moderate temperatures, typically between 250°F and 300°F for smoking. For grilling sliced pork belly, higher direct heat works well to render fat and brown the surface.

How do I know when pork belly is done?

Pork belly is done when it is tender and the fat has rendered. Internal temperature is a guide, but texture matters more—properly cooked pork belly should feel soft and flexible rather than tight or rubbery.

Why is pork belly so popular for burnt ends?

Pork belly’s high fat content keeps it moist during long cooks and helps it absorb smoke and sauce. That combination makes it well suited for rich, tender burnt ends with a sticky exterior.

Pork belly earns its place in barbecue because it’s both forgiving and rewarding. It works across techniques, shows up in traditions around the world, and delivers flavor that few cuts can match. Once you start cooking pork belly over fire, it’s a cut that’s hard to stop coming back to.

Related Blogs

• Add This Technique to Your Repertoire: Smoke-Braising
• Seoul Food: Pork Belly Breaks Out of the Bacon Mold
• Create Maple Pork Belly Burnt Ends

Check out our 1000+ Recipes section here on Barbecue Bible.Com

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The post Belly Up for Pork Belly appeared first on Barbecuebible.com.

As I write this, it’s 85 degrees in Miami. Not the sort of Christmas weather I was used to when I lived in New England. Yes, everything is different here in Miami, include the barbecue. Which brings us to a dish that will be served in countless households here in South Florida. Lechon Asado—Cuban style roast pig.

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Miami’s Lechon Asado – Cuban Pig Roast

The day before Christmas, Miami’s sky is filed with smoke from a thousand backyard barbecues. Not just any smoke: I’s the fragrant aroma of lechon asado, pork marinated in a garlicky adobo, wrapped in banana leaves, and slow roasted over an ember-filled pit. It’s the quintessential smell of Miami this time of year, and everywhere you turn preparations are underway for la Noche Buena, the traditional Cuban Christmas Eve feast

In South Florida, the Cuban Americans Jokingly refer to Miami as the fifteenth province of Cuba. And at Christmas, Miami’s Cuban roots are at their most visible— and most festive. Butcher shops advertise young pigs, while supermarket produce sections bulge with yucea, sour oranges, and ripe plantains. Bakeries are crowded with customers buying buñuelos(syrup-soaked fritters) and a nougat like candy called turron.

Catholics around the world honor Christmas Eve, but Latin Americans—particularly Cubans— have made it one of the most festive days (or more accurately nights) of the year. The holiday begins with a late-night feast, followed by dancing and socializing. At midnight, people attend a misa del gallo, literally a rooster mass, so called because it’s said to end around the time the first rooster crows. A Cuban Noche Buena celebration in Miami combines the belt loosening largesse of American Thanksgiving with the conviviality of a Fourth of July barbecue.

My own Initiation into the Noche Buena festivities came from a man who knows a thing or two about pig roasts, Octogenarian Efrain Veiga Sr. whom my wife and I call Papi, was a butcher in Havana and continued to work in the meat industry after immigrating to the United States in 1959. (His son, also named Elrain, opened the nation’s first Nuevo Latino restaurant, YUCA,) The family invited me to participate in a traditional Noche Buena—and help with everything from buying the pig to eating it

Picking A Pig

My alarm clock went off at 6am. After fortifying ourselves with steaming cups of café con leche Papi and I drove to Cabrera’s in Hialeah Gardens, a blue cinder block building on the outskirts of Miami. Even at this very early hour, we found a line at the rough-and-tumble slaughterhouse. We waited our turn to get our pig, a forty-nine-pound macho (male) that Papi had selected on account of its plumpness. On a normal day, Cabrera’s will process three hundred pigs: right before Christmas, they process twelve hundred in a single day! It’s customary for the whole family to come along to Cabrera’s when the pig Is selected for a Noche Buena dinner.

Building the pit with cinder blocks, chicken wire, and rebar.

The honor of making the choice is given to the grandfather. Thanks to our early arrival, we left forty-five minutes later with el macho safely stowed in the trunk.

Preparing The Pig

Once back home, our first task was to soak the pig in a tangy marinade called adobo. Adobo turns up throughout the Spanish speaking world, varying widely from country to country. Mexico’s adobo, for example, is a spicy paste of ancho chiles and orange juice. Cuban adobo pits the breath-wilting pungency of fresh garlic (lots of it) against the fragrance of cumin and oregano with a greenish fruit called rraranja agria (sour orange) providing a snappy acidity.

Papi supervised the digging of the pit, a rectangular hole, about one foot deep, three feet wide, and four feet long, dug at the end of the driveway. When the dimensions of the hole were just right, Papi lined the pit with a sheet of galvanized steel, then built a fire with a couple of bags of charcoal.

Banana leaves are placed over the pig to hold in the smoke and moisture.

As the coals blazed down to embers, Papi raked them into an area roughly the size of el macho, with extra coals at either end to cook the shoulders and hams more quickly. We placed the pig, skin side down, on a grate fashioned from rebars and chicken wire. We splashed on more adobo and covered the pig with banana leaves. The leaves will hold in the moisture and smoke while imparting a distinctive flavor, Papi explained

Meanwhile, Esther “Mami” Velga worked on the accompaniments, for no Noche Buena would be complete without a trio of classic Cuban side dishes: moros y christianos, yuca con mojo, and fried plantains. The first, literally Moors and Christians, is a Cuban staple consisting of soupy black beans ladled over white rice. Yucea is Cuban comfort food, starchy white tuber that tastes vaguely buttery but mostly bland. It’s enjoyed the way Anglos eat boiled or mashed potatoes, but instead of adding a mere pat of butter, Cubans use an explosively flavorful sauce called mojo, made with fried garlic, cumin, and sour orange juice. The same sauce will be slathered over the grilled pork. As for plantains, these jumbo cooking bananas are another mainstay of the Cuban table and Mami took great pains to procure the softest blackest, ripest plantains she could find, for these will be delectably sweet

Like all great barbecue, lechon asado requires bursts of intense activity, followed by lots of sitting around watching the pig roast. As we sipped beer, Papi recalled his last Noche Buena in Cuba. He and his friends cooked an enormous pig, which they strung between two palm trees like a hammock. They swung it back and fourth over the fire until the skin was as crisp as a potato chip, “But Castro changed all that,” Papi said and sighed.

After two hours, we tuned the pig over, its skin now brown. and crackling, We added enough fresh coals for an additional hour and a half of roasting. Our talk turned to another artifact of a Cuban Noche Buena: the caja china, or Chinese box. This is a metal crate a bit larger than a steamer trunk, which many Cubans use in place of a barbecue pit. You place the pig in the box, close it, and shovel coals on the top. The box acts like a giant oven and produces pork of extraordinary succulence. You can buy cajas chinas at hard- ware stores in Miami, But Papi and I agreed that we’d miss the live fire flavor that comes from roasting the pig over a pit.

Feliz Navidad

By nightfall, el macho was as shiny and dark as mahogany and tender enough to pull apart with your fingers, precisely what Papi invited me to do. The table sagged under the weight of lechon asado and its various accompaniments. We splashed garlicky mojo over the pork and licked our fingers. At the end, Mami brought out a shimmering flan delicately flavored with lemon and cinnamon for dessert.

Cooking a whole pig can be challenging if you’re an apartment dweller—or even if you’re an accomplished griller. Click here, you’ll find a recipe for making lechon asado with a more manageable cut, pork shoulder. Like the pig, the roast marinates in garlicky adobo, and for additional flavor you can poke holes in the meat, so it absorbs even more marinade. But if you’re ever in Miami on Christmas Eve, try to get yourself invited to a Noche Buena dinner. You won’t regret it.

Excerpted from Barbecue USA.

Lechón Asado: Frequently Asked Questions

What is lechón asado?

Lechón asado is a traditional Cuban roast pig dish, typically marinated in a garlic-forward adobo made with sour orange, cumin, and oregano, then slow-roasted over live fire or coals.

Why is lechón asado eaten on Christmas Eve?

In Cuban culture, lechón asado is the centerpiece of Noche Buena, the Christmas Eve celebration. Families gather late into the night for a festive meal, music, and community centered around the roast.

What does lechón asado taste like?

The pork is deeply savory and aromatic, with intense garlic flavor balanced by citrusy acidity. When cooked properly, the meat is juicy and tender, with crisp, crackling skin.

How is lechón asado traditionally cooked?

Traditionally, the pig is roasted whole over an ember-filled pit, often wrapped in banana leaves to retain moisture and add flavor. Some cooks use a caja china, a sealed roasting box that cooks the pig evenly from above.

Can you make lechón asado without roasting a whole pig?

Yes. Many home cooks adapt the dish using pork shoulder, which is marinated the same way and slow-roasted or grilled to capture the essential flavors without the scale of a whole pig.

Related Posts

• BarbecueBible’s Best Ever Holiday Grilling Menu
• How to Cook a Holiday Goose
• Texas Meets Tradition: Smoked-Braised Brisket

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The post How Miami Celebrates the Holidays: Cuban Roast Pig appeared first on Barbecuebible.com.

I’ve been making meatball subs for years, and the real secret is putting mozzarella on each meatball before broiling. That way, every bite gives you that perfect cheese pull. These aren’t your typical deli subs—the homemade meatballs stay tender and juicy, the marinara clings just right, and the toasted rolls actually hold up without getting […]

The post The Perfect Meatball Subs appeared first on Simply Meat Smoking.

Smoked pulled ham gets incredible depth of flavor by using maple syrup as a sticky, sweet binder for Jeff's original rub. Slow-smoking the ham on a smoker infuses it with...

It was the best of times, it was the worst of times….

The best of times if you happen to be an AI billionaire.

The worst of times if you look at how much your grocery bills have increased since 2024.

Which brings us to holiday roasts, and in particular, one of the most prized roasts of all: tenderloin. This is the little-used muscle that runs near the spine of pigs and cattle. In both animals, it’s lean, tender, and versatile with the potential to be the meaty star of your holiday table.

But the current difference in price is stupefying: A price check at a local supermarket revealed pork tenderloin was $2.99 per pound while beef tenderloin was $26.99!

Once trimmed of fat and silverskin, beef tenderloin can be cut into individual steaks (filets mignon) or grilled whole, then sliced. Pork tenderloin can be treated the same way, though when sliced crosswise, the cuts are known as medallions. Grilling tenderloins whole is our preferred method of cooking to ensure the meat remains juicy and tender.

Feeling indulgent this holiday season? Here is one of our favorite recipes for beef tenderloin. It uses the reverse-sear method of cooking—a very effective way to treat this exceptionally lean cut of meat. Serve as a main course with Three Hots Horseradish Sauce, or slice thinly and serve on cocktail breads as an appetizer.

Alternatively, take a financially conservative approach with Coffee-Crusted Pork Tenderloins with Redeye Barbecue Sauce. A new holiday tradition is born!

Related Blogs

• The Only Recipe You Need for Whole Beef Tenderloin
• Versatile, Affordable Pork Tenderloin
• Battle of the Rotisserie Chicken—Which Method is Best?

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

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Check out our store powered by BBQGuys!

The post A Tale of Two Tenderloins: Beef Vs. Pork appeared first on Barbecuebible.com.

Smoked pork butt is the king of backyard BBQ. This recipe walks you through how to create tender, juicy pulled pork with deep smoky flavor, a perfect bark, and melt-in-your-mouth texture. Whether you’re using a pellet grill, offset smoker, or charcoal setup, this guide covers everything from prep to shredding. Smoked low and slow, pork shoulder is the way to go if you’re looking for something that’s easy to make and hits your tastebuds perfectly no matter how it’s served. 

How to Choose The Best Pork Shoulder for Smoking

What’s the most commonly ordered meal when you hit a barbeque restaurant? You bet, the pulled pork. What makes it so good? 

 Quality Cut Matters.

Aside from a proper smoke time and temperature, it’s the fat. 

Consider purchasing your pork shoulder from your local butcher. The fresher the better. 

When purchasing your pork shoulder, look for one that is pink in color and has some marbling (that marbling is the fat that gives the pork so much flavor). Another purchasing tip: consider using a bone-in shoulder. It’ll give you the perfect “fall off the bone” roast you’re looking for.

Is There a Difference Between a Pork Shoulder and a Pork Butt?

No, there isn’t, both come from the shoulder of the pig—if your cut is labeled a pork butt, it’s higher up on the foreleg.  

How to Make Smoked Pork Shoulder

The secret to making the best smoked pork shoulder is to keep it moist. Dry pork ends up being tossed in barbeque sauces and doesn’t get the attention it truly deserves. 

In order to create a moist smoked shoulder, we recommend a pork injection using a meat injector. This is done the night prior to smoking. It’s easy to do, in fact, you can pick up a cheap injector at your local grocery store. Just toss the injection ingredients together, inject it into the pork shoulder, and let it take in all the juices for the evening. 

Pork Shoulder Temperature

After you’ve let your pork shoulder sit overnight, you’ll want to preheat your smoker. Preheat your smoker to 225°F. Smoking at the correct temperature gives the pork the best texture and the best flavor. 

A Pork Butt Recipe Secret: The Rub Down

While you wait for your smoker to preheat, rub down your pork butt with spices to really enhance the flavor. 

Spice rubs are all the rage for meats that are smoked, grilled, roasted, etc. But there’s a secret to the perfect rub: mustard. 

The acidity in the mustard will tenderize the meat. 

After you’ve coated your pork shoulder in the mustard, you can add your favorite rub to all sides of the pork. My favorite ingredients to add to a pork rub include: 

• Sweet Paprika
• Ground Pepper
• Chili Powder
• Cayenne Pepper, and
• Garlic Powder

Smoked Pork Butt: Timing is Key

Smoked pork shoulder requires patience. Not because it’s difficult to do, but because the smoking process can take anywhere between 15-20 hours.

For every pound of meat, you’ll want to leave in it the smoker for 120 minutes. The time may vary based on the consistency of your smoker and the size of the pork shoulder. 

Once your pork shoulder has reached an internal temperature of 190-201°F, it’s ready to be taken out of the smoker. 

But don’t start shredding yet. 

To lock in all the flavors, wrap the pork butt in foil and let it rest for at least an hour. 

When should you shred your Pulled Pork?

Finally, you can begin shredding your pork butt has rested for at least 1 hour and is cool enough to handle.

I usually prefer to use my hands, but you can also use two forks to shred the meat apart.

Make sure you remove any bones and excess fat from the pan and add juices or additional seasoning for that extra added flavor.

What do you serve with Pulled Pork Sandwiches?

You can always serve a traditional coleslaw, potato salad, or french fries, but the sky is the limit when it comes to the variety of BBQ side dishes that could pair nicely with pulled pork sandwiches.

Interested in brining or injecting your pork shoulder? Check out my recipes: Pork Shoulder Brine and Pork Shoulder Injection.

All you pitmasters need to check out my other recipes:

• Smoked Brisket Recipe Techniques (Temperature and Time) 
• How to Smoke Sausage on Smoker – Smoked Sausage Recipe 
• Smoked Turkey Recipe

The post Smoked Pork Butt (Pulled Pork) — Tender, Juicy, and Easy appeared first on Pit Nation BBQ.

Hot Honey Pork Belly

Smoked Hot Honey Pork Belly is the ultimate combo of rich smoke, sweet heat, and sticky glaze. I start with thick-cut slabs of pork belly, smoke them low and slow at 275°F, then finish with a buttery hot honey-vinegar BBQ glaze that caramelizes perfectly.

The result? Tender, glossy bites that melt in your mouth. Great for appetizers, tailgates, or any time you want bold BBQ flavor straight from the pit.

WHAT MALCOM USED IN THIS RECIPE:

• Disposable BBQ Boards
• Killer Hogs Hot Rub 
• Killer Hogs Vinegar Sauce
• Killer Hogs The BBQ Rub 
• BBQ Gloves

The post Hot Honey Pork Belly appeared first on HowToBBBQRight.

Refreshed for 2025

Succulence and smoke guaranteed.

He wouldn’t. He shouldn’t. He did.

He being me, and I found a revolutionary new way to grill bratwurst. It’s about to make you and your next tailgate party succeed like a million bucks!

From the beginning of time (or a least bratwurst), people have grilled this traditional German sausage directly over the fire.

Even the name suggest direct grilling: braten is the German word for to roast or grill.

Direct grilling bratwurst and other fresh sausage has benefits and risks. Get it right, and you wind up with a crisp smoky casing and sizzling meat. Get it wrong and the bratwurst will split and the fat will gush onto the fire, turning your grill into a conflagration. Or one side will come out charred; the other side raw, which is an equally unhappy result.

But what if there was a way to grill brats without these fiery risks? There is and I discovered it a few years ago when I suddenly had to cook 60 brats for a book signing and my assistant was a no show.

Indirect grilling bratwurst

So I set up my grill for indirect grilling and lined up the brats on the grate. Then, in a moment of inspiration, I added hickory wood to the coals. The result was astonishing. Indirect grilling kept the casings and juices intact, which meant brats that were 30 percent juicier than the sausage I grilled using the direct method.

And the smoke flavor made the brats off the charts delicious. (Think bratwurst channeling barbecue.)

Best of all, the method works for all manner of fresh wurst, from chorizo to Italian sausage.

Brats are indispensable for any self-respecting tailgate party. Use my indirect grilling with wood smoke method for the best brats you’ve ever tasted.

How to do it

1. Set up for indirect. Two-zone fire (coals/burners on one side only). Aim for 350–375°F in the indirect zone.
2. Add wood. Place a fist-size chunk of hickory (or a handful of chips) over the hot side.
3. Cook gently. Arrange brats on the cool side, lid down, vents open. Cook to 155–160°F internal, 20–30 minutes, rotating once.
4. Optional crisp. Roll brats over the hot side for 30–60 seconds to blister the casing.

Time & temp cheatsheet

• Grill temp (indirect zone): 350–375^°F
• Wood: Hickory (oak or apple also fine)
• Target internal temp: 160°F (USDA for fresh pork)
• Typical time: 20–30 min indirect + 1 min crisp

Bratwurst Recipes

• Bratwurst “Hot Tub”
• Bratwurst with Curry Sauce (Currywurst)
• Mile-Long Smoked Bratwurst Sandwich
• Smoked Bratwursts

Bratwurst: Frequently Asked Questions

Why not grill brats directly over the fire?

Direct heat can split casings and dump fat onto the coals, causing flare-ups and uneven cooking. Indirect heat keeps juices in and cooks evenly.

What grill setup works best for this method?

Use a two-zone fire: coals or burners on one side, brats on the other. Maintain 350–375°F in the indirect zone with the lid closed.

Do I need wood for smoke?

A chunk of hickory (or oak/apple) over the hot side adds barbecue-level flavor without raising the indirect temperature. Highly recommended.

When are the brats done?

Pull at 155–160°F internal. If you want extra snap, sear 30–60 seconds over the hot side to blister the casing.

Does this work for other sausages?

Yes. Italian sausage, chorizo, kielbasa, and other fresh sausages benefit from the same indirect + smoke approach.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

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Quick: what’s your favorite flavoring for pork? Garlic? Sage? Rosemary? A salt and pepper rub? If you answered all of the above, do we have a dish for you!

Italians call it porchetta (pronounced pork-etta). I call paradise.

Born in ancient Rome, porchetta has been around for a long time. Over the centuries, it has evolved into a whole boned pig stuffed with an aromatic paste of garlic, fresh herbs, salt, pepper, and fennel, and spit-roasted or oven-roasted until the skin is as crisp as potato chips and the meat is as luscious and tender as butter.

In honor of Pork-tober, we’re showcasing three of our favorite porchetta recipes:

Porchetta Recipes

Porchetta (Italian Garlic & Herb Stuffed Pork Loin)

This roast bursts with garlic, sage, rosemary, and citrus in every juicy slice—crackling skin, tender pork—yet uses straightforward prep anyone can handle.

Get The Recipe »

Porchetta with Blueberries and Hazelnuts

Rustic pork belly wrapped around loin with a wild mix of blueberries, hazelnuts, thyme and pancetta gives you sweet, nutty, crisp flavor that feels gourmet but is totally doable.

Get The Recipe »

Yankee Porchetta: “Pork and Beans”

A clever mash-up of stuffed pork loin and baked beans wrapped in bacon and smoke-roasted—comforting, bold, smoky goodness made in a way that’s fun and not fussy.

Get The Recipe »

Porchetta may have ancient roots, but it feels right at home on a modern grill. Go classic with garlic and herbs, sweet with blueberries and hazelnuts, or smoky with beans and bacon—each version captures the spirit of Italian cooking: simple ingredients, bold flavor, and a little patience over the fire. Try one this Pork-tober and taste why this centuries-old roast still earns a spot at the table.

Related Reads

• Your Best Holiday Roast Yet: Italian Porchetta
• A Delicious Charcuterie-Stuffed Pork Loin
• Your Next Incredible Holiday Meal: Stuffed Italian Porchetta

Porchetta: Frequently Asked Questions

What is porchetta, and which cut should I use?

Porchetta is Italian roast pork seasoned with garlic, herbs, and fennel; you can use pork belly wrapped around pork loin (classic) or a butterflied pork loin for an easier, leaner version.

Can I grill porchetta instead of roasting?

Yes—set up a two-zone fire and cook indirectly at 300–325°F (150–165°C), then finish over direct heat to crisp the skin or exterior.

How do I get shatter-crisp skin or a great crust?

Dry the surface overnight, season generously with salt, cook indirectly until tender, then blast with high heat (or a brief broiler/rotisserie finish) to puff and crisp.

What internal temperature should I cook porchetta to?

Cook to 145°F (63°C) in the center of the loin, then rest 10–15 minutes; the temperature will rise slightly and the juices will settle.

Do I need fennel, or can I swap flavors?

Fennel seed and pollen are classic, but you can lean more herb-forward (sage, rosemary, thyme), add citrus zest, or go sweet-savory with fruit and nuts.

How hard is it to roll and tie a porchetta?

It’s easier than it looks—spread the paste, roll snugly, and tie every 1–1½ inches; a butcher can also prep it for you.

Can I make porchetta ahead?

Yes—season and roll 24–48 hours ahead for deeper flavor; reheat slices gently in a 300°F (150°C) oven and re-crisp the exterior at the end.

Best wood or smoke for porchetta?

Mild to medium woods like apple, cherry, or oak complement the herbs; go easy so the smoke doesn’t overpower the fennel and garlic.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

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The post Porchetta Recipes You Can Grill at Home — Italian Flavor Made Easy appeared first on Barbecuebible.com.

Sauce is the lifeblood of American barbecue. Without it, Kansas City-style ribs would lack the sticky sweetness that keeps you licking your fingers. Carolina pulled pork would simply be a pile of shredded cooked Boston butt.

Traditional American barbecue sauces have always had an air of mystery. The lengthy ingredient lists. The complex layers of flavors. The secrecy bordering paranoia surrounding the recipe. The mythical pit masters who vow to take their secret sauce recipe to the grave.

Well, we’re about to break the code of silence. In honor of Pork-tober, here are five of our favorite barbecue sauces. Equally terrific on pork chops, tenderloin, ribs, and pork butts.

What’s even better: three of the sauces require only three ingredients. You read that right three ingredients!

So get out your saucepan and get cracking!

We at Barbecuebible.com wish you a happy Pork-tober!

Five Barbecue Sauces for Pork

North Carolina Vinegar Sauce

Makes 2 cups.

This mouth-puckering condiment was America’s original barbecue sauce, and while a watery mix of cider vinegar, hot red pepper flakes, and salt and pepper may not seem like barbecue sauce to most Americans, North Carolina-style pulled pork just wouldn’t taste right without it. The vinegar counterpoints the fatty pork, while the black and hot peppers crank up the heat. In the western part of the state, ketchup is added for sweetness—a practice I’ve made optional here. Note: Some pit masters add liquid hot sauce in place of (or in addition to) hot red pepper flakes. Others add water to diminish the vinegary bite.

2 cups cider vinegar
1 to 2 tablespoons hot red pepper flakes
Salt and pepper (about 1 tablespoon of the former and 1 teaspoon of the latter)
2 tablespoons ketchup (optional)

Place the ingredients in a jar with a tight-fitting lid and shake until the salt dissolves. Alternatively, place the ingredients in a mixing bowl and whisk until the salt dissolves. To serve, mix with or spoon over pulled pork (smoked shredded or chopped pork shoulder). It’s also great with shredded barbecued chicken or duck.

South Carolina Mustard Barbecue Sauce

Yield: Makes 2 cups.

South Carolina’s contribution to regional American barbecue is mustard sauce. BBQ buffs in these parts understand the wonders that mustard can work on pork; how the spice enhances the meat’s sweetness, while the acidity cuts through the fat. A good mustard sauce is a study in balance: the bite of mustard and mouth-pucker of vinegar offset by the sweetness of honey or brown sugar. Tradition calls for using ballpark-style mustard, which I’ve always found to be jarring on the taste buds. Call me a heretic, but I prefer the suaveness of Dijon-style mustard or a grainy mustard from Meaux in France.

2/3 cup Dijon-style mustard
2/3 cup dark brown sugar
2/3 cup cider vinegar
Salt and freshly ground black pepper (lots of pepper) to taste

Combine the ingredients in a saucepan and whisk to mix. Simmer for 3 minutes, then let cool to room temperature for serving.

Alabama White Barbecue Sauce

Visit Big Bob Gibson Bar-B-Q in Decatur, Alabama, and you’ll find a barbecue sauce unlike any on the planet. Created by a railroad man-turned-pit master in the 1920s, this piquant mixture of mayonnaise, vinegar, and black pepper has accompanied barbecued chicken for five generations of pit masters. Well, let me assure you, this singular sauce is equally delicious on pork. I know the mayo thing sounds strange if you’re not from Alabama, but take my word for it, it’s awesome.

Makes 3-1/2 cups.

2 cups mayonnaise
1 cup cider vinegar
1/2 cup prepared white horseradish (optional)
Freshly ground black pepper and salt (you’ll need about 2 teaspoons of the former and 1 teaspoon of the latter)

Place the ingredients in a deep mixing bowl and whisk until smooth. Add salt and pepper to taste.

Pineapple-Chile Salsa

Recipe courtesy of Cooking Light Magazine.

Serve at room temperature over grilled pork or fish.

Stir together 2 cups finely chopped fresh pineapple (about 12 oz.), 2 thinly sliced scallions, 1 seeded and finely chopped red Fresno chile, 1/2 seeded and finely chopped serrano chile, 1 Tbsp. chopped fresh cilantro, 1 tsp. lime zest, and 1/4 tsp. kosher salt in a medium bowl. Serve immediately, or store covered in refrigerator up to 2 days.

Chipotle Molasses Barbecue

Smoke and fire are what make barbecue barbecue and they’re about to electrify the sauce to go with it. The smoke comes from chipotles—Mexican smoked jalapenos. The fire comes from the chilies, plus Sriracha and horseradish mustard.

2 cups ketchup
1/4 cup Sriracha
1/4 cup horseradish mustard or Dijon-style mustard
1/4 cup bourbon whisky
1/4 cup molasses
2 tablespoons brown sugar (light or dark—your choice), or to taste
1 tablespoon Worcestershire sauce
1 tablespoon Sambuca
1 tablespoon minced chipotle chili with can juices (or to taste)
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Freshly ground black pepper

Combine the ingredients in a heavy saucepan and bring to a boil over medium heat. Reduce the heat and gently simmer the sauce, uncovered, until thick and richly flavored, 10 minutes. Correct the seasoning, adding pepper or sugar as desired. Let the sauce cool to room temperature for serving. Store in clean jars away from heat or light. Refrigerated, the sauce will last for at least a week.

Whether you like your pork tangy, sweet, smoky, or spicy, there’s a sauce here that hits the spot. Each one tells a story from a different corner of American barbecue, and every spoonful adds its own twist to the meat we love most. Fire up the grill, grab your favorite cut of pork, and taste your way through these classics.

Hungry for more? Sign up for our Up in Smoke newsletter and get a FREE copy of Steven Raichlen’s Burgers e-book—packed with recipes and grilling tips you won’t want to miss.

Releated Posts

• Barbecue Sauces from Around the World
• Soda-Based BBQ Sauces: 3 Easy Recipes
• 8 Must-Try Regional Barbecue Sauces

Check out our 1000+ Recipes section here on Barbecue Bible.Com

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The post Five Great Barbecue Sauces for Porktober! appeared first on Barbecuebible.com.

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Yikes! As anyone who’s shopped for groceries lately knows, meat has become shockingly expensive. Ground beef is over $7 per pound. Two rib-eyes command upwards of $30. So it’s supremely satisfying to champion a cut of pork that’s less than $2 per serving AND requires only 2 additional ingredients—both of which you undoubtedly have in your pantry—to make it a memorable main course that will satisfy everyone at your table. I speak of pork steaks, the under-appreciated , underutilized version of pork shoulder. (If you can’t find this cut at your meat counter, ask your butcher to slice a small pork shoulder into steaks.)

But the co-star of this simple dish is Coca-Cola.

A Brief History of Coca-Cola

In 1886, Atlanta pharmacist John Pemberton whipped up a “nerve tonic” (popular in Victorian times) made from coca leaves and kola nuts—thus, Coca-Cola was born. And yes, the whispers are true: early formulas contained trace amounts of cocaine. It wasn’t quite the party you’re imagining; back then, it was just another “medicinal ingredient.”

Why does Coke work so well with pork? When heated, Coca-Cola is transformative: Its sugars caramelize, the carbonation tenderizes the meat, and its gentle acidity breaks down fat and muscle fibers. The result? Pork that’s fall-apart tender with a glossy, mahogany glaze.

Braising pork in Coca-Cola might sound like a kitchen stunt, but it’s pure American practicality: Use what you have and make it sing.

The Best Sandwich I’ve Eaten

I’m sure you’ve found yourself in this position—spontaneously inviting guests without thinking much about the food you had on hand. I did that one Sunday, then panicked. My freezer calmed me down. I had pork steaks. I had barbecue rub. I had Coke. I had the makings for coleslaw and sandwiches. Several hours later, my friend (who was at my house for “movie night”) ate what she declared “the best sandwich she’s eaten.” She couldn’t believe the meat was made with 3 ingredients!

Serving It Up

If you don’t want to pull the meat, serve these tender pork steaks whole with mashed potatoes, rice, or cheesy grits. The sauce is sweet and tangy. If you’ve got leftovers (doubtful), they’re even better cold the next day, eaten straight from the fridge while no one’s looking.

Pork Recipes on BarbecueBible.com

• Cider-Brined Pork Chops
• North Carolina Pulled Pork
• Chipotle-Marinated Pork Tenderloin with Grilled Nopalitos Corn Salad

More Blogs on Pork

• Perform a Smoky Miracle: Pulled Pork Perfection
• How to Make 3-2-1 Pulled Pork in 6 Hours Flat
• In Praise of Pork Loin

Pork Steaks: Frequently Asked Questions

What are pork steaks?

Pork steaks come from the shoulder (or pork butt) of the pig. They’re rich in flavor, tender when slow-cooked, and often much cheaper than chops or ribs.

Why use Coca-Cola in this pork steak recipe?

The sugars in Coke caramelize beautifully while cooking, giving the pork a glossy, sweet glaze. Its mild acidity also helps tenderize the meat.

Can I use diet soda or another cola instead?

Regular Coca-Cola works best since the sugar is key to the caramelization and flavor. Diet sodas or other brands won’t give the same rich glaze.

What’s the best way to serve Coke-braised pork steaks?

Serve them whole with mashed potatoes, rice, or cheesy grits—or shred them for sandwiches topped with slaw. The sweet and tangy sauce pairs perfectly with classic sides.

Can I make these pork steaks ahead of time?

Yes! The flavor actually deepens overnight. Store leftovers in the fridge and reheat gently—or enjoy them cold right from the fridge.

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The post Coke-Glazed Pork Steaks: A Cheap But Satisfying 3-Ingredient Meal appeared first on Barbecuebible.com.

I’ll be honest — the first time I made pork belly burnt ends, I ate way too many straight from the smoker. There’s something about those caramelized, sticky edges and that incredibly tender meat that makes it impossible to stop at just one piece. My family now requests these for every backyard gathering, and I’ve […]

The post Pork Belly Burnt Ends appeared first on Simply Meat Smoking.

When I first tasted a proper banh mi, I understood why this sandwich has such a devoted following. It’s one of those rare dishes where every element plays a role—the crispy bread, the rich meat, the sharp pickles, the fresh herbs. Nothing overpowers anything else. This version uses pork belly cut into chunks instead of […]

The post Banh Mi Sandwich Recipe appeared first on Simply Meat Smoking.

These pulled pork sandwiches have become my go-to meal when I need to feed a crowd or just want an easy dinner that practically makes itself. The pork turns out incredibly tender after hours of slow cooking. When you pile it high on buns with some simple coleslaw, you get a satisfying meal that works […]

The post Pulled Pork Sandwiches appeared first on Simply Meat Smoking.

This Asian-style cubed pork belly takes time, but it’s worth every minute. After 2.5 hours of slow braising, the meat becomes incredibly tender while the caramelized glaze creates a sticky coating that clings to every piece. It’s perfect for Sunday dinners or when you’re entertaining guests who love comfort food with bold flavors. Braised Asian […]

The post Sticky Asian Pork Belly appeared first on Simply Meat Smoking.

Here at Barbecue Bible, tailgating is one of our favorite times of the year. There’s just something about parking-lot smoke, the clink of cold drinks, and the smell of barbecue drifting through the crowd that makes game day unforgettable.

Personally, I’m more of a hockey guy (Go Canes!). But for this showdown, we’re borrowing a page from football and breaking down the ultimate barbecue rivalry—Chicken vs. Pork—across four quarters.

In each quarter, I’ll showcase one recipe for chicken and one for pork, putting them head-to-head in a few different categories. I’ll call the winner of each quarter—but remember, these are just MY opinions.

First Quarter: Finger Foods

Chicken

Pork

The Winner: I live in North Carolina—and here, pulled pork is non-negotiable at any tailgate. They’re tangy, saucy, and downright addictive. Pork takes the first quarter.

Second Quarter: Grilled Classics

Chicken

Pork

The Winner: Well, hopefully Steven doesn’t can me for this. But pork wins again. Ribs are the ultimate barbecue touchdown—sticky, smoky, and crowd-pleasing. Pork goes up 2–0.

Third Quarter: Global Flavor

Chicken

Pork

The Winner: Chicken rallies back! Jerk skewers are spicy, portable, and an absolute blast of flavor. Chicken claws back a point. Score now 2–1.

Fourth Quarter: Final Showstopper

Chicken

Pork

The Winner: This one isn’t even close for me. I’m a sucker for Alabama white sauce—especially Big Bob Gibson’s original recipe. It’s creamy, tangy, and unforgettable. Chicken takes the fourth quarter, no question.

Overtime: The Final Call Is Yours

By my scoreboard:
– Q1: Pork – I mean…Carolina pride baby!
– Q2: Pork – C’mon, Ribs are BBQ royalty!
– Q3: Chicken – Jerk skewers bring the fire!
– Q4: Chicken – Alabama White Sauce all day long!

Which means, in my opinion, the final score is tied 2–2.

So here’s where I hand it over to you: Which meat wins your tailgating showdown—Chicken or Pork? Let us know on social media (links below).

Check out our 1000+ Recipes section here on Barbecue Bible.Com

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The post Battle of the White Meat: Chicken vs. Pork – The Tailgating Showdown appeared first on Barbecuebible.com.

A lip-smacking pork curry made with aromatic masala powders and chunks of potatoes. It’s easy to make, and loaded with classic flavors. Perfect curry to have with piping hot steam rice, bread, dinner rolls or any Indian flat breads for a comforting meal!

Pork masala curry is an Indian style pork curry recipe. The ingredients used in this recipe are the basic pantry staples which we use in our daily cooking. A wonderful spicy pork curry made from the various flavorsome spices, freshly pounded ginger garlic, onion and tomato with minimum cooking oil. The spices give the pork a succulent taste, its finger licking good!

If you don’t prefer spicy food, cut out the amount of chilly and chilly powder. However, the spicy level of this curry is just right for people who appreciate a little spice. It’s not too pungent, but has just the right zing!

The pork curry cooked in the spicy masala makes a perfect curry for all pork lovers. The pork when combined with the curry makes a perfect combinations as the flavors of the curry coats the pork making it very delightful. I am sure you will love it as much as we do!

Apart from the traditional naga recipes, I love devouring this masala pork curry is once in a while with rice for a meal or with bread for a quick snack to kill the sudden hunger pangs.

INGREDIENTS USED TO MAKE PORK MASALA CURRY

For the chicken I have used meat with fats. When it comes to pork I love the fats more than the meaty part. I have used boneless meat but you can use with bone in, and thats what I like.
Honestly speaking I love any meat with bone-in compared to boneless. Meat with bone-in lends deeper, richer flavor to a simple curry making it super delicious.

This simple, easy and effortless recipe uses simple and basic spice powders which every Indian kitchen have in store like turmeric powder, coriander powder, red chilly powder, pepper powder, garam masala powder and meat masala powder. Few spices like cumin seeds, dry red chilly and bay leaf are used to temper. The other ingredients used for making the curry are mustard oil, freshly grounded ginger garlic, chopped onion, tomato, chunks of potato and salt as seasoning.

VARIATIONS

This pork masala curry is a versatile recipe. You can easily make a variations by adding your own twist.

Instead of pork you can use other meat like chicken, turkey, duck, beef, buff, mutton or lamp.

You can add whole spices like cardamom, cinnamon, cloves etc.

You can make a dry version instead of curry. You just need to add less water and allow the gravy to evaporate once the meat is tender.

HOW TO MAKE PORK MASALA CURRY IN PRESSURE COOKER

Take a pressure cooker and add the oil. Add the cumin seeds, chillies, bay leaf and saute for a min.

Add coarsely ground ginger garlic reserving 1 tsp for later use and saute for a min.

Add the onion and saute till translucent. Add chopped tomatoes and saute till mushy. Add the masala powders and saute for a min.

Add the pork, salt and saute for around 5 mins stirring coating the masalas nicely with the pork. Add some water, potatoes and pressure cook for 7-8 whistles. Let the pressure release by itself.

Open the cooker and adjust the gravy consistency as per your requirement and just before turning off the heat add the remaining 1 tsp ground ginger garlic, give a quick stir and take off the heat.

I made a simple recipe video of pork masala curry for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel. It will means a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

PORK MASALA CURRY RECIPE VIDEO TUTORIAL

THERE ARE FEW PORK RECIPES IN MY BLOG YOU MIGHT LIKE. If you’re a pork fan, I’m sure you’ll love to check out our Pork Recipes HERE

IF YOU LOVE INDIAN CURRIES THEN YOU CAN HAVE A LOOK AT THESE CURRIES FROM THE BLOG

THE CURRY COLLECTION

• Kashmiri Rogan Josh
• Green Apple Currry
• Mixed Dal With Egg & Potato
• Black Pepper Chicken – Semi Gravy
• Crab Curry – Indian Style
• Chicken Kola Urundai Kuzhambu / Minced Chicken Balls Curry
• Easy Chicken Curry
• Rohu Fish Curry
• Pepper Chicken Gravy
• Butter Chicken
• Mutton Curry With Coriander Seeds
• Chettinad Mutton Curry
• Chickpea Soya Curry

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

So pork lovers please do try this easy pork curry recipe and share your thoughts about the recipe with me.

Now let’s move on to the step by step pictorial recipe and see how to make this insanely delicious masala pork curry at home. You will be amazed how it turn out into a restaurant style pork curry at the comfort of your home.

Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 4

Ingredients to make pork masala curry:

500 gms Pork
2 Potato medium cut into big pieces
7-8 garlic cloves
2 inches ginger roughly chopped
1tbsp Oil
½ tsp cumin seeds
3 dry red chilly roughly broken
1 Bay leaf
2 Onion medium chopped
1 Tomato chopped
1 tsp Turmeric powder
2 tsp Kashmiri Chilly powder
1 tsp coriander powder
1 tsp cracked peppercorns
1 tsp Garam masala powder
1 tsp Meat masala powder
Salt to taste
Water as required

Step by step pictorial recipe to make pork masala curry:

In a mortar pestle coarsely ground the ginger garlic.

In a pan heat the oil. Add the cumin seeds, dry red chillies, bay leaf and allow the cumin seeds to crackle.

Add in the pounded ginger garlic reserving 1 tsp of it for later use. Saute for a minute.

Add in rhe chopped onions and saute for about 2 minutes.

Add in the chopped tomatoes and saute until the tomatoes turns soft and mushy.

Add in the masala powders – turmeric, chilly, coriander, pepper, garan masala and meat masala. Saute for a minute.

Add in the pork and salt. Mix well coating the masalas well with the pork. Now put on the lid and cook on low-medium heat for 15 minutes stirring it occasionally to prevent from sticking to the pan and for even cooking.

Add in the potato chunks and mix well. Add 1-2 cups of water, mix well and cook further with lid on.

Stir the curry occasionally and cook until the pork is tender. When the pork is completely cooked and the gravy reaches your required consistency, add in the reserved pounded ginger garlic. Give a quick stir and take off the heat.

Enjoy the masala pork curry with piping hot steam rice or bread or flat breads.

NOTES:

● You can use both garam masala powder and meat masala powder. If using both, use 1 tsp each. But if using only garam masala powder, use 2 tsp garam masala powder.

● I have used mustard oil, you can use any other cooking oil.

● Adding potato is optional but I love this Curry with potatoes.

● Yoi can add some chopped coriander leaves at the end.

● You can make a dry version instead of Curry following the same recipe. You just need to reduce the water and allow the water the evaporate completely.

Well, if you make this pork masala curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

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Smoked pork with bitter eggplant and dry bamboo shoot is another delectable naga style pork. It is a traditional and authentic naga smoked pork recipe. Pork with bitter eggplant and dry bamboo shoot is an easy and simple recipe with limited ingredients.

Today’s post is another naga style smoked pork preparation – pork with bitter eggplant and dry bamboo shoot. Here the pork is cooked with bitter eggplant, dry bamboo shoot water, red chillies, ginger, garlic and flavored with sichuan peppercorns.

Three of my favourite in one dish – smoked pork, bitter eggplant and dry bamboo shoot. They are like matches made in heaven. Not only that, they are just as delectable, and a popular ingredient used in Naga Cuisine and various North East Indian recipes.

You have the right ingredients in hand and no doubt you will nail the recipe with a lip-smacking dish. The star ingredient is the smoked pork here.  The interesting add-on is the eggplant and the dry bamboo shoot which lends a balancing taste and flavor to the overall dish. This non-fussy dish is simple to make but has a unique ethnic taste.

Adding tomato is optional if you are cooking with bamboo shoot water or Bamboo Shoot. If you dont have bamboo shoot water or can’t source it, you can cook with fermented bamboo shoot. And if both cannot be sourced then you can cook with tomatoes. Also I have used the small variety of bitter gourd.

Sichuan peppercorns called as mongmong jang also popularly known as mejenga seeds is a variety of chinese sichuan peppercorns. They look little similar but both are not the same in taste and flavour.

Nagas cooked the pork in many different style and variety. I love anything bitter with pork. They go very well together and lends a balanced taste. We cook pork with bitter eggplants both the small and big variety.

If you love pork and bitter eggplant than this is a must try recipe. I am sure you will love and it won’t disappoint you.

INGREDIENTS FOR SMOKED PORK WITH BITTER EGGPLANT AND DRY BAMBOO SHOOT

PORK – I have used smoked pork. If smoked pork is not available, you can substitute smoked pork for fresh pork.

DRY FERMENTED BAMBOO SHOOT – I used the thinly long shredded dry bamboo shoot. You can use any variety of dry bamboo shoots. Use fermented bamboo shoots if dry bamboo shoots are not available.

BITTER EGGPLANT – Used the large variety of bitter eggplant in this recipe. You can use the more bitter and pea size bitter eggplant (small variety bitter eggplant). If bitter eggplant is not available, substitute it with bitter gourd or brinjal (eggplant).

CHILLI –  Used local chilli powder (dry red chilli pounded into powder). For extra heat add Naga king chilli as per your heat preference. You can also soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.

GARLIC  – Used fresh ground garlic.

GINGER – Used the regular ginger, freshly ground in mortar and pestle. You can use the naga ginger, a different variant of ginger which is more spicy and pungent in flavor.

SICHUAN PEPPERCORNS – A variety of sichuan peppercorn which is different from the Chinese sichuan peppercorn.

SALT as per your taste

WATER as required

HOW TO MAKE SMOKED PORK WITH BITTER EGGPLANT AND DRY BAMBOO SHOOT

This section shows how to make naga style smoked pork with bitter eggplant and dry bamboo shoot with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Smoked Pork With Bitter Eggplant And Dry Bamboo Shoot Recipe Video Tutorial

Step by step pictorial instructions to make smoked pork with bitter eggplant and dry bamboo shoot

Wash the dry bamboo shoot and soak them in cooking water for 5-10 minutes. Do not discard the water. You can use it while cooking.

Wash the smoked pork in warm water 2-3 times.

In a pan add in the smoked pork. Add in ground chilli or chilli flakes/powder and salt as per taste.

Add in enough hot water that the pork is emerged well in the water.

Give a quick stir and bring it to a boil. Now cover the pot and continue to cook on medium heat stirring it occasionally.

Meanwhile, in a mortar and pestle coarsely ground the ginger and garlic just to open the flavour. You don’t need to ground them into fine paste.

Dry roast the sichuan peppercorns for about a minute or until it is roasted well.

Add it to the ground ginger garlic and ground them together. You can also crush them seperately in between your palms and keep aside.

After cooking the pork for about 15 minutes add in the soaked dry bamboo shoot. You can also add in the soaked water. Add water if required and continue to cook for about 15 minutes.

Add in the bitter eggplant, give a quick mix and continue to cook for 10 to 12 minutes.

Note: I kept the bitter eggplant whole so that in the cooking process it doesn’t get mushy and stays in shape. Just gave half or cross cuts so the spices and flavor penetrates.

Add in the crushed ginger, garlic and sichuan peppercorns. Give a quick mix and cook for 2 to 3 minutes and take off the heat.

Your smoked pork with butter eggplant and dry bamboo shoot is ready. Enjoy with piping hot rice.

NOTES:

* You can substitute smoked pork for fresh pork.
* If you can’t source dry bamboo shoot, you can use fermented bamboo shoot.
* You can add one large tomato even though you use the bamboo shoot. If you’re not using bamboo shoot you need to add tomatoes.
* You can make variations with bitter gourd or brinjal. Use any of these in place of bitter eggplant.
* Add 1 or 2 naga king chilli for the extra heat.
* Do not skip the sichuan peppercorns if available (mejenga seeds) for the authentic taste and flavor.
* Use freshly ground ginger and garlic and not store bought ginger garlic paste.
* Use freshly ground dry red chilli if not available then soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.

RECIPE CARD

FEW PORK RECIPES YOU MIGHT LIKE

Easy Pork Fry

Pork Masala Curry
Naga Pork Pickle
Pork Biryani
Pork Chow Mein
Smoked Pork And Axone Pickle
Pork With Perilla Seeds
Pork Vindaloo
Dohkhlieh / Pork Salad
Dohneiiong / Black Sesame Pork
Naga Pork Curry
Nüoshi Aon (Pork With Anishi)
Pork With Bamboo Shoot
Pork Chilli
Smoked Pork Curry
Smoked Pork With Yam And Axone
Pork With Baby Bitter Gourd
Pork Salad Sandwich

INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT  NAGA CUISINE

Well, if you make this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Scotch Eggs Texas Style Scotch Eggs Texas Style, our friend Jason came for lunch and to delive   Scotch Eggs Texas Style Recipe Type: Appetizer Cuisine: American Author: Chef Ken Prep time: 15 mins Cook time: 55 mins Total time: 1 hour 10 mins Scotch Eggs Texas Style, our friend Jason came for lunch and […]

Grilled Pork Roast Alabama White Sauce, we found a huge manager’s special on pork sirloin roasts and bought 6 packages thinking of all the good things we could do with these. How about starting with a simple grilled pork roast with a delicious white style BBQ sauce? That’s what we did as a Grilled Pork […]