Pork Belly
Ingredients
- 1 Pork Belly
- Coarse Sea Salt (for salt bed)
- Freshly Ground Black Pepper (to taste)
- Sea Salt (to taste)
- Smoked Paprika (to taste)
Instructions
- Score the fat-cap in the shape that you would like to enjoy your crackling (strips or blocks).
- Pat dry with a paper towel (especially the fat-cap).
- Lay down on bed of coarse sea salt (fat-side down) – leave overnight.
- Spice the meat part of the pork with a mix of salt, pepper and some smoked paprika. It is important to not get anything on the fat that you want to ultimately crisp.
- Insert a temp-probe in the thickest part of the pork and cook in Kettle Grill over indirect heat (fat-side up).
- The indirect cooking method you use is arbitrary as it will impart the same flavour. If smoking is your thing, you can add a few soaked wood chips, but be cautious not to overdo it.
- Control the cooking temperature to approximately 150 degrees.
- Cook until you reach a core temperature of 65 degrees and wrap in foil.
- Insert the probe back in (through the foil) and cook until you reach an internal temp of 95 degrees.
- Remove from foil and rest for 15 min. Pat the fat-cap dry and flip over with fatcap directly onto direct heat. Keep an eye on this so as to not burn the precious crackling.
- Once the fat is perfectly puffed and crisp, remove and set aside to rest for at least 15 min (do not cover).
- Slice or shred to your liking and Enjoy!
Notes
Cooking time: Approximately 3 hours. Depending on size of pork belly.
