Smoked Pork Belly 500 Gms

Slow smoked belly of pork. Cooked low and slow to reach the best level of tenderness and retain the moisture.

Cooking Instructions

PAN: – Heat up a cast iron skillet over medium-high heat, and smear it with a little cooking oil of your preference. Add the pork belly and sear it for 5-7 minutes flipping the meat once or twice. Cook till there’s a fresh golden crust on the outside of the meat, and the inside is warm although not completely hot and overcooked.

OVEN/OTG: – Preheat your oven to 250˚F. If you cook your belly in a sauce, add another layer of sauce to keep the meat moist or add a little liquid, like coke, broth or beer. Place the meat in a pan and cover with foil. Cook your leftover ribs until their internal temperature comes up to a safe 145˚F.

BBQ/GRILL: – Preheat your BBQ to high. Place meat away from the heat first  and allow to cook 5 minutes keeping an eye on it, the Basting sauce can easily burn. Flip the belly over and cook another 3-5 minutes. Let it rest off the heat for 3-4 minutes and serve.

All recipes have been tried and used successfully, but results may vary from person to person. Please use your instincts to Cook it to your preference.