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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
Cook Time 3 hours 30 minutes
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.