How to Make Crispy Pork Belly in a Kamado Smoker
Recipe Information
Crispy Pork Belly
Cultural Context
Crispy Pork Belly, a beloved dish in British cuisine, showcases the art of roasting to achieve a perfectly crispy skin and tender meat. Traditionally served during festive occasions, it highlights the appreciation for rich flavors and textures. Its popularity has led to variations across cultures, with each region adding its own twist, making it a global favorite.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
pork belly
🥗Healthier: chicken thighs
💰Cheaper: pork shoulder
Chicken thighs provide a leaner option while pork shoulder is more affordable.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil has a higher smoke point, while vegetable oil is often less expensive.
Score the skin of the pork belly a couple of millimeters deep.
Cover the scored pork belly with salt and leave it unwrapped in the fridge overnight.
After overnight refrigeration, remove the pork belly and observe the crust formed on the skin.
Preheat the smoker to 250 degrees Fahrenheit and smoke the pork belly for 20 minutes over Applewood.
After smoking, scrape off the salt from the pork belly and apply fresh salt and olive oil.
Open the vents on the smoker and increase the temperature to 550 degrees Fahrenheit.
Prepare a tray with a 70/30 mix of chicken stock and apple cider vinegar, favoring the chicken stock, and pour it into the tray without submerging the skin.
Once the smoker reaches 550 degrees Fahrenheit, place the pork belly in the tray and cover it.
Cook the pork belly for about 45 minutes, checking it after 30 minutes through the top vents.
Ensure the internal temperature of the thickest part of the pork belly reaches at least 160 degrees Fahrenheit, ideally around 170 degrees Fahrenheit.
Remove the pork belly from the smoker and let it rest for 20 to 30 minutes before slicing and serving.
Cooking Techniques
Equipment Needed
Spice Level:
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