Directions

1. Pat the pork belly slices dry thoroughly with paper towel to help achieve better colour and texture.
2. 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.
3. Preheat your smoker to 200°C.
4. 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.
5. Remove from the smoker and allow the pork belly to rest for 10 minutes before serving.
6. 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.
7. 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.
8. Carefully pour the hot oil over the spice mixture. It will sizzle and bloom the spices.
9. Stir gently to combine and allow the chilli oil to cool completely before using.
10. Serve the smoked pork belly slices drizzled generously with chilli oil or with the oil on the side for dipping.