Pork belly can be so under-rated but for the life of me I can not see why. Yes I agree it will contain a great deal of fat but after the afternoon fat is flavor and pork needs to get some flavor into it. Most importantly off, pork belly is really cheap while you might have to go to your butcher rather than the supermarket. Maybe the supermarket will quickly stock it as soon as the word get round about how exactly good this cut with the pig actually is?
My recipe suggestion with this article will almost certainly involve slow cooking in the smoker over a water bath followed by a lightweight grilling to crisp the skin for perfect crackling. I do believe you are going to love it!
The flavor for this dish comes a great combination of herbs and spices through the Far East plus they are coated on the pork. Here's the amalgamation

1 stalk lemon-grass, bruised, halved length-ways, finely chopped
? teaspoon freshly ground white pepper
? teaspoon Chinese five-spice powder
4 garlic cloves, crushed
One inch cube fresh ginger, peeled, chopped
2 red chilis, seeds and pith removed, finely chopped
1 teaspoon sea salt
There's enough mix to cover about 1 Kilogram of pork so make use of the spice mix towards the meat and rub it in for the flesh side before covering with stretch wrap. Position the pork within the refrigerator overnight to enable the spices to be effective their magic. (If you can't loose time waiting for overnight then you can certainly shorten this marinade time for it to several hours however the longer the greater).
Another morning you need to put the pork from the smoker for several hours at 110°C or 225°F skin side track of a water bath underneath. Ensure that you warm the river and don't try that will put any wood chips about the fire, moist indirect cooking is enough because of this recipe, there'll be flavor subtly added with a smoker (as opposed to a cooker) this also recipe does not need anything else..
If the three hours are up remove the side of pork in the smoker, transform it over so that it's skin side down and slap it about the grill in order to cook until the skin goes lovely and crisp that ought to take about A quarter-hour over high temperature.
This is not a dish for delicate slices, it's really down to cutting up into nice thick portions. I like to serve my pork belly on a bed of leaves, place the pork hunk ahead (skin side up so the crackled skin is in view) and then pour over a sprinkling of soy sauce and sesame oil just to put in a nice sheen for the crackling and also to lift the flavour further.
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