24 Hour Prep Time
Slow smoked belly of pork. Cooked low and slow to reach the best level of tenderness and retain the moisture.
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.
Luscious smoky flavour of slow smoked pork belly dripping with finger licking’ juiciness.
Packing Size: 500 gms (approx 5-6 pieces)