Thu. Jan 28th, 2021

Perfection: How to smoke pork belly

This easy recipe is for the braai enthusiasts.

perfection how to smoke pork belly - Perfection: How to smoke pork belly

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

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Recipe by Irene MullerCourse: DinnerCuisine: GlobalDifficulty: Easy

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  • freshly ground black pepper 

  • freshly ground salt

  • French Oak Wine Barrel sawdust for a lighter smoke taste

  • 1 pork belly

  • lemon juice

  • olive oil


  • 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.

  • 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.


  • 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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