Live-Fire Smoked Pork Belly Feasts

Nothing brings a crowd together like slow-smoked pork belly with a crisp, crackling finish. At The Generous Kitchen, this dish is a staple of our outdoor feast menus—cured lightly, kissed with sweet fruitwood smoke, and carved thick alongside vibrant summer slaws and tangy apple cider glaze. Here is our master home method, scaled down for outdoor gatherings.

Live-Fire Crispy Pork Belly

Foolproof method for tender belly with blistered crackling and apple cider glaze.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 2 kg pork belly
• 30 g coarse sea salt
• 15 g freshly cracked black pepper
• 10 g smoked paprika
• 15 ml olive oil
• 100 ml apple cider vinegar
• 50 g honey

Method

 

1. Season: Rub meat with oil, pepper, paprika. Salt skin thoroughly.
2. Smoke: Cook indirectly at 120°C for 3 hours to 88°C internal. Glaze meat side in the last 20 mins.
3. Crisp & Rest: Finish at 220°C for 10–15 mins to puff the crackling. Rest 15 mins before carving.