Start with your pork belly skin-side up. Using a sharp skewer or meat pricker, poke plenty of small holes all over the skin — this helps render the fat and create that signature crispy crackle.
Flip the pork over and generously season the meat side with Lane’s BBQ
Magic Dust. Turn back over, pat the skin dry with paper towel, and
coat it evenly with coarse sea salt.
Place uncovered in the fridge for 1–2 days to dry brine — this step is key for crisping the skin later.
Preheat your smoker to 150°C (300°F).
Smoke the pork belly until it reaches an internal temperature of 95°C (203°F). This usually takes 4–6 hours, depending on thickness and smoker consistency.
Heat peanut oil in a pot or wok to 250°C (480°F).
Place your pork belly in a tray and carefully pour the hot oil over
the top of the skin — you’ll hear the satisfying crackle instantly. Make
sure the skin is evenly coated.
Tip: If the crackle isn’t perfect,
pop it into a 250°C oven for 5 minutes to finish crisping.
Slice between the bones to create delicious “pork lollipops.” Serve as-is
or with a dipping sauce like Lane’s Pineapple Chipotle BBQ or Kinda
Sweet for the ultimate bite.
