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

4 godz.Porcje: 6Nutri-Score D€€
od @thesmokerbaker1 importugotowano 0 razy
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Składniki

6 osób
  • pork belly (skin scored and pricked all over, meat side cubed without cutting through the skin)Inne1,5 kg
  • apple (roughly chopped)Warzywa i owoce1 kawałek
  • onion (roughly chopped)Warzywa i owoce1 kawałek
  • carrot (roughly chopped)Warzywa i owoce1 kawałek
  • garlic (smashed)Warzywa i owoce4 kawałki
  • fresh herbs (rosemary and thyme sprigs)Warzywa i owoce20 g
  • vinegar (brushed over the skin)Spiżarnia30 ml
  • oil (light coat over the skin)Spiżarnia20 ml
  • rosemary salt (seasoning for the skin)Przyprawy15 g
  • spices (assorted spices for the pan)Przyprawy10 g
  • glaze (for glazing the meat)Spiżarnia40 ml

na porcję

Wartości odżywcze

717kcal

Węglowodany
8 g
Białko
22 g
Tłuszcz
67 g

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Smoke the pork belly

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

  4. Finish in the oven

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

  5. Season the skin

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

  6. Crisp up

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

  7. Glaze and serve

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