Furniture design & interior

Belly pork is so under-rated and for the life of me I can't see why. Yes, I agree it is high in fat but in the end of the day and pork fat is flavor needs to have some flavor to it. To top it all off, belly pork so cheap even though you may need to go to your butcher rather than the supermarket. Perhaps the supermarket is beginning to store it once around how good this cut of the pig is the word goat?

My recipe suggestions for this article will mean a slow cooking in the smoker over water bath followed by a light roast to crisp up the skin for the most perfect crackling. You will love it!

Before I go further I must give full credit to Raymond Blanc, a French chef, which I saw do something similar in his Oxfordshire kitchen (albeit much more elaborate) and it was while watching him that I thought this would appeal to outdoor cooking enthusiast so I just had to do a customization.

Taste of the pork belly, a wonderful mixture of spices and herbs from the far East and they are coated on the belly pork. This is a mix

1 stalk lemongrass, damaged, and finely chopped in half lengthways
Teaspoon freshly ground white pepper
Teaspoon Chinese five-spice powder
4 garlic cloves, crushed
1 inch fresh ginger, peeled, chopped
2 red chilli, seeds and pith removed, chopped finely
1 Teaspoon sea salt

There are enough mixture to cover about 1 kg pork belly, so far the spice mix for the belly pork meat and rub it with lengthy page before includes text wrapping. Place the pork in the refrigerator overnight to spices work their magic. (If you can't wait overnight and then you can shorten this Marinade time to two or three hours but the longer the better.

The next morning, it's time to place the pork in the smoker for three hours at 110 C or 225 BC skin side up, with a water bath. Ensure that you pre-warm water and not be tempted to put all the wood shavings on the fire, damp indirect cooking is sufficient for this recipe, it is mandatory to taste subtle to via a smoker (rather than an oven) and the recipe does not need anything else ...

When the three hours are up deleted side of the belly pork from the smoker, flip it so that it becomes the skin side down and slap on the grill to cook until skin is lovely and crisp that takes about 15 minutes on high heat.

This is not a dish for sensitive sectors, it is about cutting up the nice thick parts. I like to serve my belly pork on a bed of leaves, place the hunk of pork (skin side up, so that the skin of the crackled Show) and decant a sprinkling of soy sauce and sesame oil just to add a nice sheen crackling and lifting the taste further.

About the author

Paul Yates writes BBQ pork recipes including roast pork belly and smoked pork loin to name but two.