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Crispy Smoked Pork Belly (The Squealer)
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Crispy Smoked Pork Belly (The Squealer)

4 Std.Für 6Nutri-Score D€€
von @thesmokerbaker1 Import0 Mal gekocht
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6 Personen
  • pork belly (skin scored and pricked all over, meat side cubed without cutting through the skin)Andere1,5 kg
  • apple (roughly chopped)Obst & Gemüse1 Stück
  • onion (roughly chopped)Obst & Gemüse1 Stück
  • carrot (roughly chopped)Obst & Gemüse1 Stück
  • garlic (smashed)Obst & Gemüse4 Stücke
  • fresh herbs (rosemary and thyme sprigs)Obst & Gemüse20 g
  • vinegar (brushed over the skin)Vorräte30 ml
  • oil (light coat over the skin)Vorräte20 ml
  • rosemary salt (seasoning for the skin)Gewürze15 g
  • spices (assorted spices for the pan)Gewürze10 g
  • glaze (for glazing the meat)Vorräte40 ml

pro Portion

Nährwerte

717kcal

Kohlenhydrate
8 g
Eiweiß
22 g
Fett
67 g

Schritt für Schritt

Zubereitung

  1. Prick and score the skin

    • Prick holes all over the skin using a sharp knife or a corn cob holder.
    • Cube up the meat side, making sure not to cut through to the skin.
    Schritt 1

  2. Build the smoking pan

    • In a foil pan, arrange an assortment of fruit and veg, herbs and spices.
    • Sit the pork belly on top of the aromatics.
    Schritt 2

  3. Smoke the pork belly

    • Place the pan back in the smoker for a bath of smoke.
    Schritt 3

  4. Finish in the oven

    • Transfer to the oven to finish for that ultimate snap, crackle and pop.
    Schritt 4

  5. Season the skin

    • Brush the skin with vinegar.
    • Apply a light coat of oil.
    • Season with rosemary salt.
    Schritt 5

  6. Crisp up

    • Return to the oven until the skin is bubbled and crackling.
    Schritt 6

  7. Glaze and serve

    • Delicately glaze the meat.
    • Sit back and admire before serving.
    Schritt 7
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