Smoked crispy pork belly. That’s dangerous. Skin on pork belly. Poke a bunch of holes. Score the meat side and season with your favorite barbecue sauce and the spices and aromatics listed in the recipe. Cover the skin with the salt and egg white paste to draw out excess moisture during the cooking process. Now for the fun part, time to smoke. We’re smoking low and slow for about 3 hours until we get to 190F internal. Brush on some oil and finish in a 400F oven to crisp up the skin.
8 Comments
Full recipe on pattyplates.com
That looks so good
i wish i could eat through youtube
🤤
i liked your air fryer version. ain't nobody own a smoker these days
I always love the slam of the knife as it cuts through the crispy fat and meat. Such a satisfying and crunchy thud
Bro, you abused that meat. You burnt the hell out of it.
How long for the crisp up