Perfection: How to smoke pork belly
This easy recipe is for the braai enthusiasts.
Smoked pork belly is the next big thing to braai. It combines everything you love, with a luscious smoky flavoured pork dripping with juiciness.
Here is a breakdown on how to smoke a pork belly. It does not require too many ingredients and the process is a simple. You won’t be disappointed!
Smoked Pork Belly
Course: DinnerCuisine: GlobalDifficulty: Easy
15
minutes
3
hours
3
hours
15
minutes
Ingredients
-
freshly ground black pepper
-
freshly ground salt
-
French Oak Wine Barrel sawdust for a lighter smoke taste
-
1 pork belly
-
lemon juice
-
olive oil
Method
- To begin, liberally season the pork belly with the salt and pepper.
-
- Place the pork belly in the smoker for three hours. Smoke the meat at a slow heat, just enough heat to make the sawdust smoke. NOTE: The time may vary, as with any low and slow cook, on the thickness of your meat and temperature.
- After three hours, remove from smoker and the fat of the pork belly is pretty much cooked and ready for the braai.
-
- METHOD – BRAAI
- Season the pork belly with ground salt and pepper.
- Place the pork belly on the grid of the braai (medium heat), continue glazing it lightly with lemon juice and olive oil to keep it moist. Braai until crispy.
Notes
- Chicken breast was added to the smoker as there was enough space for more meat. The super delicious chicken can be used for a salad or toasted sandwiches the next day.
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