Succulent pork infused with Chinese flavours topped off with a layer of perfect pork cracking . . . if that sentence alone isn’t convincing you that you need to try this dish then scroll down to the final pictures and you’ll be ordering a slab of pork belly within seconds.
. . . let’s do this!
For this recipe I used a 2kg Pork Belly Joint from ‘Village Butchers‘; this set me back £17.95 and was an ideal size for the family.
Once removed from the packaging my first job was to remove the rib bones . . . the trick is to keep the knife close to the bones at all times, therefore ensuring minimal wastage.
Once the ribs were removed I patted the skin dry and then used a meat tenderizer (basically a bed of 48 spring loaded spikes) all over to produce hundreds of tiny little holes all over the skin.
I then flipped the belly over and sliced into the meat at regular intervals . . . roughly every 2-3cm horizontally and just a couple of vertical cuts (in terms of depth aim for around half as deep as your slab of pork).
Once sliced the pork was ready for some Chinese flavours so I reached for the ‘Angus & Oink – Chinese Takeaway‘ and massaged into the cut lines to ensure I achieved maximum flavour.
Once I was happy that the pork was nicely covered I placed the pork into a dish (skin side up), wiped any moisture / rub from the skin and placed in the fridge (uncovered) overnight.
Note: On reflection it would be better to make a tight-fitting foil tray to surround the pork rather than a dish that was too big. Why? The sides of the pork would be better protected and when you add the apple juice later you won’t need as much.
Today I decided to use the ‘Kamado Joe – Joe Jnr’ that I got from ‘BBQs 2u‘.
Once things were running at around 250°f I added the pork and cooked at this low heat for an hour to ensure that skin was as dry as possible.
After an hour I removed the pork and cranked up the Joe Jnr. to around 450°f before brushing the skin with a layer of olive oil and adding a sprinkle of ‘Sea Crack – Original Sea Salt‘.
Once the pork was back in the Joe Jnr. I carefully poured some apple juice into the dish . . . stopping just before it reached the skin.
Temperatures were monitored with my ‘Inkbird IRF-4S‘ and once things were reading 185°f it was time to see what we got.
Oh yes! Well happy . . . but first the pork needed to rest at room temperature for 20 minutes or so.
Full Transparency: There was one area of the skin that hadn’t quite crisped up yet so it received a little added encouragement from the blowtorch.
Once cut into cubes I treated the pork to some good ‘ol ‘JD’s Original Hot Honey‘ and tucked right in!
Trust me . . this tasted just as good as it looks!