Smoked Tempura Pork Belly

Two-stage cooking, one ridiculous result: smoke-tender pork belly with a shattering tempura crust.

Ingredients

• Pork belly
• Sweet N’ Spicy seasoning
• 1 cup tempura batter mix, plus extra for dusting
• 1⅓ cups sparkling or soda water (or beer)
• Oil, for frying

Method

1. Remove the skin from the pork belly and season with Sweet N’ Spicy. Fire up the kamado to 120°C, smoke until probe tender, then refrigerate for at least 6 hours.
2. Slice and set aside.
3. Combine the tempura batter with the sparkling water and a little more seasoning. Mix well.
4. Dust the pork in tempura flour, then dip into the batter.
5. Heat the oil to 170°C and fry the pork belly pieces one at a time.
6. Rest for 5 minutes.

Dig in. Enjoy!