Serves 1
Directions
- 1Start with a whole skin-on pork belly.
- 2With a sharp knife, make tiny holes, barely piercing the skin side.
- 3On the meat side, make slices both the short way and the long way without cutting through the skin.
- 4Season the meat side with salt and pepper.
- 5Season the skin side with just salt to dry brine.
- 6Smoke over applewood, low and slow.
- 7Once the skin side is dried out, blast it in a hot oven until the skin is crispy.
- 8Hit the burnt end meat side with barbecue sauce.
- 9Put it back in the oven to tack up.
- 10Add sugar over the top for the brûlée finish.
- 11Hit it with a flamethrower until a shimmering, caramelized casing is formed.
- 12Cut and serve.
Ingredients
- skin-on pork belly
- salt
- pepper
- barbecue sauce
- sugar
Equipment
sharp knifesmokerovenbaking sheetwire racktorch
Tips
- Slow smoke the pork belly to develop flavor and tenderize.
- Finish in a hot oven (450°F) until the skin is crispy. Pork belly's high fat content prevents it from drying out in a hot oven.
- Brûlée the skin for a candied crunch.
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