It’s the bubbles of nothing, that make it really something!
I’ve done similar cooks & the main difference with this one; the meat is melt in your Mouth Tender! The closest resemblance is pork belly burnt ends but with crunchy Crackling/Chicharron 😋
By having the pork sit on top & not submerged in liquid during the cook, you get the full flavour of the seasoning & the meat is delicately tender. Its a 4+hr cook but worth it!
You can do this in the OVEN too. Use the same temps, time & process👇
🥩 Pork Belly @lugarnogourmetmeats
💨 Nectarine @natural_smoke_australia
🧂 The Squealer @barbecuemafia
💥 GLAZED with Hallelujiah Hustle @heavenlyhell_championshipbbq
🔪 Fibrox Boning & Chefs Knife @victorinox_australia
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For Those That Like The Detail
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** Support your local butchers**
Order a Bonless Skin On Pork Belly NOT Scored
2 days in the fridge uncovered. You can season just before the cook or 1 day before.
WHAT GOES IN THE PAN
*Sliced apple, onion, fennel, carrot, Celery stalks with leaves, a head of garlic, small handful of Goji Berries, 2 Star Anise & a Quill of Cinnamon.
*Liquid; The amount will depend on the size of your tray. You need enough liquid to cover your fruit & veg. The meat should sit on top not be submerged. I used 1/2C White Wine & Veg Stock.
TIMES & TEMPS
1. 225f for 2hrs
Then Transfer Pork to the pan
2. 275f for 1.5hrs
Then bump up the temp
3. 350f for 40min (or until the meat is probe tender )
4. Transfer to Oven. Grill Setting at 250c/482f for 10min. Don’t walk away at this stage, use Al foil to cover the peaks so they don’t burn.
Glaze the meat OR make a gravy with the liquid while the pork rests! I did both😱🤯
*NOTE: For ease, I placed the pork on a wired rack for the entire cook. The meat will be ‘fall apart’ so the rack will make it easier to move around.
*You want the skin of the pork belly as Flat as possible throughout the cook. I used a piece of foil under a section of meat to ‘prop it up’ a little.
#porkbellyrecipe #porkbelly #smokedpork #youcandothistoo
