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How to smoke pork belly & chorizo in a cook & hold oven

Slowly braise overnight in your Alto-Shaam cook & hold smoker to have moist and smoky pork. cooking overnight gives you 1 menu item done when you come in to start your shift.

41
STEPS
INGREDIENTS

Rub both sides of meat with cure

Rub both sides of meat with cure

Chop herbs

Chop herbs

Combine chorizo, onions, garlic and tomatoes

Combine chorizo, onions, garlic and tomatoes

Coat both sides of the meat

Coat both sides of the meat

Add herbs

Add herbs

Place in heated alto-Shaam cook & hold smoker

Place in heated alto-Shaam cook & hold smoker

Add soaked wood

Add soaked wood

Cook at 250F (121C) to 135 and hold at 150F (65C). Smoke 1 hour. You can hold overnight for morning service.

This is how it will look the next morning

This is how it will look the next morning

  • Pork belly
  • Chorizo sausage
  • Tomatoes
  • Parsley
  • Sage
  • Onions
  • Garlic
  • Thyme
  • Cure-cumin, white pepper, salt, brown sugar, coriander