Crispy Salted & Smoked Pork Belly

Name: Crispy Salted & Smoked Pork Belly
Prep time: 30 min
Total time: 30 min
Yield: 6–8
Cuisine: American
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)

January 5, 2026|Iron Fire Cooking

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

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Iron Fire Cooking

Servings

6–8

Prep Time

30 minutes

Cook Time

5-7 hours

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.

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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

Prepare the Pork Belly:

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.

Smoke the Pork Belly:

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.

Prepare for Crisping:

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.

Crisp the Skin:

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.