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Crispy Smoked Pork Belly (The Squealer)
Hoofdgerecht

Crispy Smoked Pork Belly (The Squealer)

4 uVoor 6Nutri-Score D€€
van @thesmokerbaker1 import0 keer gekookt
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wat je nodig hebt

Ingrediënten

6 personen
  • pork belly (skin scored and pricked all over, meat side cubed without cutting through the skin)Overig1,5 kg
  • apple (roughly chopped)Groente en fruit1 stuk
  • onion (roughly chopped)Groente en fruit1 stuk
  • carrot (roughly chopped)Groente en fruit1 stuk
  • garlic (smashed)Groente en fruit4 stukken
  • fresh herbs (rosemary and thyme sprigs)Groente en fruit20 g
  • vinegar (brushed over the skin)Voorraadkast30 ml
  • oil (light coat over the skin)Voorraadkast20 ml
  • rosemary salt (seasoning for the skin)Kruiden en specerijen15 g
  • spices (assorted spices for the pan)Kruiden en specerijen10 g
  • glaze (for glazing the meat)Voorraadkast40 ml

per portie

Voedingswaarden

717kcal

Koolhydraten
8 g
Eiwitten
22 g
Vetten
67 g

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Smoke the pork belly

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

  4. Finish in the oven

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

  5. Season the skin

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

  6. Crisp up

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

  7. Glaze and serve

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