For all of you who own a Weber kettle bbq; I can no longer keep this a secret. Go and buy yourself a kilo of pork rashers (pork belly sliced lengthways) and a bottle of Kikomans Teriyaki marinade. Throw them all in a plastic bag together with some crushed garlic and put them in the fridge for 24 hours, minimum. Take them out of the fridge so that they can get to room temperature before smoking. Put one basket of coals in the Weber and get the coals going; let them burn down a bit. Get onto a couple of handfuls of some hickory smoking chips and soak them in water while the coals are getting ready. Place the top grille of the Weber with the hinged section over the coal basket and arrange (thats one of those technical chef terms) the poaka on the remaining grille real estate. Drain the excess water from half the hickory chips and throw them directly on the coals. Close the Weber vent about half way. Once the Hickory chips have burnt away, throw the remainder on and open the vent completely. Total cooking time about 1-1.5 hours. Smoked Teriyaki Poaka; IF, and its a big IF, there are any leftovers, cross cut them and add them to a stir fry with Japanese noodles the next day. And when you do, think kindly of me.
Posted on: Sun, 23 Mar 2014 09:37:19 +0000
Trending Topics
Recently Viewed Topics
© 2015