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Diese Variante ist der fette grosse Bruder des legendären aufgerollten Schweinebauchs Hoisin. Die Grundlage dafür bildet die allseits beliebte Singapore Marinade, in welcher der Schweinebauch mindestens 5 Stunden, jedoch vorzugsweise über Nacht mariniert wird.
Anschliessend darf der Schweinebauch ca 5 Stunden bei 110° und leichtem Kirschenrauch auf dem Smokey Mountain ruhen. Die letzten 1,5 Stunden darf alle halbe Stunde oder besser öfter beidseitig gemobbed werden.
Das Ergebnis ist ein herrlich zart-wabbeliger Singapore Schweinebauch!
