Skip to content
Menu
Crispy Smoked Pork Belly (The Squealer)
Main

Crispy Smoked Pork Belly (The Squealer)

4 hServes 6Nutri-Score D€€
from @thesmokerbaker1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • pork belly (skin scored and pricked all over, meat side cubed without cutting through the skin)Other1.5 kg
  • apple (roughly chopped)Produce1 piece
  • onion (roughly chopped)Produce1 piece
  • carrot (roughly chopped)Produce1 piece
  • garlic (smashed)Produce4 pieces
  • fresh herbs (rosemary and thyme sprigs)Produce20 g
  • vinegar (brushed over the skin)Pantry30 ml
  • oil (light coat over the skin)Pantry20 ml
  • rosemary salt (seasoning for the skin)Spices15 g
  • spices (assorted spices for the pan)Spices10 g
  • glaze (for glazing the meat)Pantry40 ml

per serving

Nutrition

717kcal

Carbs
8 g
Proteins
22 g
Fat
67 g

step by step

Method

  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.
    Step 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.
    Step 2

  3. Smoke the pork belly

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

  4. Finish in the oven

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

  5. Season the skin

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

  6. Crisp up

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

  7. Glaze and serve

    • Delicately glaze the meat.
    • Sit back and admire before serving.
    Step 7
Get Mezze