Pig & Rooster BBQ Pork · Smoker + fryer
Smoked Tempura Pork Belly
- Prep
- 12 hrs (incl. chill)
- Cook
- up to 6 hrs
- Serves
- 4
- Difficulty
- Weekend project
Two-stage cooking, one ridiculous result: smoke-tender pork belly with a shattering tempura crust.
Ingredients
Method
-
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.
-
Slice and set aside.
-
Combine the tempura batter with the sparkling water and a little more seasoning. Mix well.
-
Dust the pork in tempura flour, then dip into the batter.
-
Heat the oil to 170°C and fry the pork belly pieces one at a time.
-
Rest for 5 minutes.
Dig in. Enjoy!
