Crispy Smoked Pork Belly Recipe

Smoked And Grilled Crispy Pork Belly Vindulge

WEBJan 17, 2020 · Cut about 2/3's through the flesh. Coat both sides of the pork belly with olive oil and the dry rub. Rub the dry rub into the ridges …

1. Preheat smoker to 275 degrees Fahrenheit (F) using apple or cherry wood.
2. Trim excess fat off of pork belly so it is uniform in shape and no excess fat or meat is hanging off the belly. Place pork belly fat/skin side down on the board so flesh is facing you.
3. Make 1-inch vertical slices in the pork belly, taking care not to cut all the way through. Cut about 2/3's through the flesh.
4. Coat both sides of the pork belly with olive oil and the dry rub. Rub the dry rub into the ridges created by the vertical slices.

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SlowRoasted Crispy Pork Belly RecipeTin Eats

WEBApr 9, 2021 · Roasting. Slow roast 1 1/2 hours – Roast the pork in a 140°C/285°F oven (120°C fan) for a total of 2 1/2 hours. Keeping the …

1. Dry skin overnight: Place pork belly on a plate. Pat skin dry with paper towels. Leave uncovered in fridge overnight to dry out the skin. (If you don't have time, pat the skin dry as best you can).
2. Preheat oven to 140°C/285°F (120°C fan).
3. Season flesh: Drizzle flesh (only) with 1 tsp oil. Sprinkle over 1/2 tsp salt, the pepper and fennel powder. Rub all over the flesh, including on the sides, being sure you get right into all the cracks and crevices.
4. Wrap in foil: Place 2 pieces of foil on a work surface. Put the belly in middle of foil, skin side up. Fold the sides in to enclose the belly, forming an open box, pinching corners to seal tightly and make it as snug as possible. Place meat on a tray.

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BBQ Smoked Pork Belly Hey Grill, Hey

WEBFeb 28, 2020 · Using a sharp knife, score the top layer of fat on the pork belly in 1 inch squares. Don't cut too deep, just barely into the muscle. …

1. Get your fire going in your smoker and preheat to 225 degrees F.
2. Using a sharp knife, score the top layer of fat on the pork belly in 1 inch squares. Don't cut too deep, just barely into the muscle. Season liberally with the Sweet Rub on all sides.
3. Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F (about 6 hours). Spritz with the apple juice every hour while it is cooking.
4. Once the belly reaches 165, remove from the grill and wrap in heavy duty tinfoil with 1/2 cup of the apple juice. Seal the edges of the foil completely and return to the grill until the internal temperature reaches 200 degrees.

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