Easy Applewood Smoked Pork Belly

Want that yummy smoked flavor but don’t have the time or space to achieve it? Check out this easy Applewood smoked pork belly!

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I’ve had this flavored salt from The Salt Dispensary for months and been wanting to try it. It’s a great way to cheat a little, and still get that awesome taste.

You will need:

  • Applewood smoked salt, or a smoked salt of your choice
  • 2lbs pork belly, scored across the skin
  • 1 sprig of rosemary
  • 2 white/yellow onion, sliced into rounds or half-rounds
  • 1 tsp butter
  • 3-4 cloves garlic, diced rough
  • Pork or chicken stock
  • Optional: splash of white wine

Step one:

In a frying pan, lightly fry the onions til soft. Alternatively, roast them in the pan with butter til soft.

Step two:

Rub the pork belly with 2-3 tbsp of salt, and season with pepper. Place skin side up in roasting pan with onions, garlic, rosemary and enough stock to immerse the meaty parts. The skin should be above the waterline. Roast at 425 for 20mins; then turn it down to 350 and roast for an hour, or until the skin is crispy.

Serve hot with mashed sweet potato, it’s great with rosemary (and for mopping up those pan juices!)

 

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