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.
