Salted & Smoked Pork Belly

STEP 1 PREPARATION:

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 of the pork belly with your chosen seasonings, ensuring it is evenly coated. Generously cover the skin side with Morton’s salt. Let it sit for about 30 minutes to draw out moisture. Add your ThermoPro TempSpike Plus into the center of the pork belly, one on each end.

STEP 2 SMOKING:

Place the pork belly on the smoker, skin side up, and smoke it until it reaches an internal temperature of 165°F (74°C) as indicated by the TempSpike Plus. This typically takes about 3-4 hours.

STEP 3 PREPARING FOR CRISPING:

Remove the pork belly from the smoker and carefully scrape off all of the salt from the skin. Pat the skin dry with paper towels. Place the pork belly on a wire rack set inside a baking sheet. Add some water to the bottom of the baking sheet to create steam during cooking.

STEP 4 CRISPING:

Increase the heat on your smoker to 300°F (150°C). Roast the pork belly in the smoker until it reaches an internal temperature of 203°F (95°C). This slow roasting process will render the fat and crisp up the skin, resulting in delicious crackling. This may take another 2-3 hours. Once the TempSpike Plus wirelessly informs you that the pork belly has reached the desired temperature, remove it from heat.

STEP 5 FINAL TOUCH:

Carefully pour hot cooking oil over the crispy skin. This will further enhance its crispiness and give it a beautiful golden color. Let the pork belly rest for a few minutes before slicing and serving. Enjoy!