Smoked Crispy Pork Belly
  1. Preheat the @campchefaus XXL Pro pellet smoker to 120°C (250°F).

  2. Smoke the pork belly for 2 hours.

  3. Increase the temperature to 150°C (300°F) and braise for 1.5 hours or until the pork is probe tender.

  4. Finish in the oven on the grill setting at 250°C (482°F) for 20–30 minutes until the skin is golden, bubbly, and ultra crispy.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🐖Pork

CuisineAsian

Occasions🍖Bbq🎉Celebration🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 4h

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