Pork Belly

Cook time: Up to 7hrs

Difficulty: Moderate 

Prep time: 30min (allow longer if you wish to dry your belly longer)

Serves: 1 large belly can serve up to 15 people

Ingredients

• 1 Pork belly approximately 3-5 kg
• Salt
• Spice rub (optional)

Instructions

Drying The Pork Belly

This is the most important part about getting the best crackle possible

1. Wipe dry the skin of the belly using a paper towel or a cloth. If there is hair still on the skin this can be shaved off using a sharp knife or burnt off with a lighter or blow torch.
2. Lightly score the skin in a cris-cross pattern. if you have a carving fork poke holes over the skin, doing this allows moisture to escape when drying but also when cooking allows steam to escape.
3. Sprinkle a small amount of course salt over the skin of the belly and allow to sit for 2hrs under refrigeration. after the 2 hours you will notice the salt drawing moisture out of the skin. wipe this layer of salt and moisture off and leave the belly uncovered in the fridge for up to 1 week, the longer the better.
4. The best thing for crunchy pork crackling is the driest skin you can possibly get!

Cooking The Pork Belly

1. Prepare the smoker/ bbq to 200-220°C.
2. Wipe any additional moisture off the belly and apply a small amount of salt to the skin. (if you wish to add a spice rub, do so the the flesh not the skin)
3. Place belly in the smoker/ bbq and cook at a high heat for 20-35minutes until the skin blisteres
4. Diffuse the heat rapidly until the smoker hits 100-120°C and cook for an additional 4-6 hours
5. The pork belly should have an internal temperature of 75°C, the fat should be gelatinous and the flesh spongey and begin to lightly part when poked
6. Allow to rest for 1hr prior to carving