Level up your BBQ with this foolproof method for smoky, crunchy pork belly. It’s the easiest way to get that perfect, professional crackle every time.
Crispy Salted & Smoked Pork Belly
|Iron Fire Cooking
Crispy Salted & Smoked Pork Belly
Iron Fire Cooking
6–8
30 minutes
5-7 hours
American
Main
The hot oil pour on this salted and smoked pork belly is a game-changer—adding that crispy crackling texture we all crave. If you’ve ever dreamed of biting into perfectly crispy, golden pork belly with juicy, tender meat underneath, fire up thePRIME1500 because this recipe is for you.
Ingredients
- 2–3 pounds pork belly (skin on)
- 2 tablespoons coarse salt (like Morton’s)
- Seasonings for the meat side (we used Flavor God Honey BBQ)
- Water
- Cooking oil (vegetable, canola, or peanut oil)
Directions
blank
Preheat your smoker to 250°F (120°C).
Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
Rub the meat side with your seasoning of choice.
Generously cover the skin side with salt. Let it sit for 30 minutes to draw out moisture.
Insert temperature probes into the center of the pork belly.
blank
Place the pork belly in the smoker skin side up.
Smoke until the internal temperature reaches 165°F (74°C). This should take about 3-4 hours.
blank
- Remove the pork belly from the smoker.
- Scrape off the salt from the skin and pat it dry with paper towels.
Place the pork belly on a wire rack inside a baking sheet. Add a bit of water to the bottom of the sheet to create steam.
blank
Increase the smoker temperature to 300°F (150°C).
Roast the pork belly until the internal temperature reaches 203°F (95°C), which should take 2-3 more hours. This will render the fat and crisp the skin.
blank
- Once the pork belly reaches the right temperature, remove it from the smoker.
Pour hot cooking oil over the crispy skin to enhance the texture and color.
- Let the pork belly rest for a few minutes before slicing and serving. Enjoy!
0 comments