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

4 hPara 6Nutri-Score D€€
de @thesmokerbaker1 importación0 veces cocinadas
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Ingredientes

6 personas
  • pork belly (skin scored and pricked all over, meat side cubed without cutting through the skin)Otro1,5 kg
  • apple (roughly chopped)Frutas y verduras1 pieza
  • onion (roughly chopped)Frutas y verduras1 pieza
  • carrot (roughly chopped)Frutas y verduras1 pieza
  • garlic (smashed)Frutas y verduras4 piezas
  • fresh herbs (rosemary and thyme sprigs)Frutas y verduras20 g
  • vinegar (brushed over the skin)Despensa30 ml
  • oil (light coat over the skin)Despensa20 ml
  • rosemary salt (seasoning for the skin)Especias15 g
  • spices (assorted spices for the pan)Especias10 g
  • glaze (for glazing the meat)Despensa40 ml

por ración

Nutrición

717kcal

Carbohidratos
8 g
Proteínas
22 g
Grasas
67 g

paso a paso

Preparación

  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.
    Paso 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.
    Paso 2

  3. Smoke the pork belly

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

  4. Finish in the oven

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

  5. Season the skin

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

  6. Crisp up

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

  7. Glaze and serve

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