Smoked and Baked Pork Belly with Barbecue and Oriental Creole Sauces
(2.5)
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A juicy pork belly recipe featuring brine injection or brining, smoking, drying, and baking the skin to crispy perfection, served with two sauces: a tangy barbecue vinegar sauce and an optional fried Oriental Creole style sauce.
04:00:00 total
Serves 4
medium
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Ingredients
- pork belly - watch the video to see (one whole piece, size as preferred)
- brine - watch the video to see (for injecting or submerging pork belly)
- salt - watch the video to see (plenty for drying skin and seasoning)
- barbecue vinegar sauce - watch the video to see (for painting on pork belly at the end)
- fried Oriental Creole style sauce - watch the video to see (optional, for serving)
Instructions
- Inject or brine pork belly: Inject brine into the pork belly or submerge it in brine for 24 hours.
- Smoke the pork belly: Smoke the pork belly on a grill, smoker, or in a barbecue pit.
- Salt and dry the skin: Apply plenty of salt to the pork belly skin to dry it out.
- Bake the pork belly skin: Remove excess salt from the skin and bake in the oven at 200°C (392°F), being careful not to burn it. This step is the most difficult part.
- Add sauces and serve: Paint the pork belly with the acidic barbecue vinegar sauce. Optionally, add the fried Oriental Creole style sauce. Let the meat rest and then serve.
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