Oops, I did it again - dirty eggs! Smoked pork belly for ~6 hours to 203°F internal temperature. Sliced and pan seared three pieces to sample and a lot of grease rendered out. What to do? Deep fry a couple of eggs in the pork grease! The slow smoked pork belly is tender and rich, the sear gives a nice little crust on it. Kind of late for a snack but I had to sample it after smelling it cook all afternoon!
