Crispy Pork Belly

Crispy Pork Belly

Pro tip: Don’t squeeze lime into your eyes!

Leave the pork belly in your fridge uncovered for 2 days. Cut slits into the meat but don’t cut the skin. Season the meat only leaving the skin untouched. Brush the skin with olive oil and sprinkle with salt.

Place it in some foil squaring off the edges. Smoke at 250 for 2-3 hours. Internal temp should be around 180-190.

Place the belly into a 450 degree oven for 20-30 minutes to crisp up the skin. Keep an eye on it so you don’t burn it.

There’s many ways to do this but this is how I like to do it.

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