Black & White Magic Pork Belly
Black & White Magic Pork Belly
Rated 5.0 stars by 1 users
Author:
Kris Evand
Servings
4-6
Prep Time
15 minutes
Cook Time
45 minutes
Amazing Pork Belly.
Ingredients
Pork Belly
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• 2–3 tbsp White Magic seasoning
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• 2–3 tbsp Black Magic seasoning
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1.5–2kg pork belly slices
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• Homemade or store-bought chilli oil, to serve
Chilli Oil
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750–1500ml neutral oil (such as vegetable, canola or grapeseed)
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• 10–12 star anise
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• 2 cinnamon sticks (cassia preferred)
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• 6–7 tbsp Sichuan peppercorns (approximately 40–55g)
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• 4–5 tsp cloves (approximately 8–12g, optional)
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• 6 cloves garlic, crushed
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• 140–230g chilli flakes
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• 10–20g salt, to taste
Directions
- Pat the pork belly slices dry thoroughly with paper towel to help achieve better colour and texture.
- Divide the pork belly into two batches and season one half generously with White Magic and the other half generously with Black Magic, coating all sides evenly.
- Preheat your smoker to 200°C.
- Place the pork belly slices directly onto the smoker grates and cook for approximately 45 minutes, or until the internal temperature reaches 85–95°C and the fat has rendered nicely.
- Remove from the smoker and allow the pork belly to rest for 10 minutes before serving.
- To make the chilli oil, add the chilli flakes, salt, crushed garlic, star anise, cinnamon sticks, Sichuan peppercorns and cloves (if using) into a large heatproof bowl.
- Heat the neutral oil in a saucepan until it reaches approximately 150°C (around 300°F). The oil should be hot but not smoking heavily.
- Carefully pour the hot oil over the spice mixture. It will sizzle and bloom the spices.
- Stir gently to combine and allow the chilli oil to cool completely before using.
- Serve the smoked pork belly slices drizzled generously with chilli oil or with the oil on the side for dipping.