Pork Belly with Crackling Recipe

How to make an amazing pork belly with crunchy and juicy crackling on the smoker. You can of course use this recipe in the oven as well. The main difference is the temperature. On the smoker, I used 135°C on the smoker for 4 hours. Use 200-220°C in a fan forced oven and 180-200°C in a gas oven.

Pork belly with crackling on the smoker recipe

Pork Celly with Crackling

Dingo Handler
This is a fantastic dish for the happy carnivores out there who loves juicy and crunchy crackling.
Prep Time 20 mins
Cook Time 4 hrs
Servings 3
Calories 2500 kcal

Equipment

  • Charcoal smoker
  • Cast Iron plate
  • Sharp knife

Ingredients
  

  • 500 g Pork Belly
  • 1 tbsp Olive oil extra virgin
  • 1 tbsp Salt Himalayan or Celtic
  • 800 g Charcoal For the smoker
  • 1 block Apple wood goes on wet on top of charCoal

Instructions
 

  • Rinse the pork belly in water
  • Dry the pork belly using paper towels. Especially make sure the top is dry which will be the Crackling.
  • Score the Pork skin with a sharp knife (see pictures).
  • Add Olive oil. Rub in the oil.
  • Add Salt and rub it in. This will dry out the pork skin and make the crackling really crunchy.
  • Let it sit for 10 minutes to let the salt draw out the left over water.
  • Heat up the smoker (or oven). In the smoker, heat it up to 135°C.
  • Put the pork belly on an cast iron plate with Skin facing upwards.
  • Close the smoker lid over the pork belly
  • Leave in for 3 hours. Remove pork belly off the ironcast plate and sit directly on grill with skin now facing downwards itowards the coals.
  • Leave for another 1 hour. Take it out.
  • Let it sit in room temperature for 5 minutes. It is now ready to enjoy.

Notes

Do not be tempted to cover your pork belly in foil. It will make the crackling go soggy. 

How to Score the Pork

  • Pork belly with crackling on the smoker recipe

When you score the pork, make regular incersions with a sharp knife along the top of the pork. This is so you can rub oil and salt into it. This will assist in drawing out the water in the meat so that you can have crunchy crackling and not soggy crackling.

What is the temperature on Charcoal Smoker for Making Crackling

I found that the best temperature for making pork crackling on the Smoker is 135°C.

How to make Crackling crunchy

Leave in for 3 hours before turning the pork belly over. Do not cover the pork belly in foil. 🙂 Enjoy.

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