SMOKED CRISPY PORK BELLY

Place the pork belly into the fridge with the skin covered in salt for 24 hours.

Remove the salt from the skin and thoroughly dry.

Smoke at 135˚C until 65˚C internal.

To make the dipping sauce, combine; a splash of olive oil, 1 whole lemon, 1 avocado, minced garlic, thyme, basil, coriander, lemon salt, 2 jalapenos – add a small amount of water to adjust to desired consistency.

Once the pork has reached 65 °C, remove from the smoker, place on a tray, and spray the top of the skin with oil and place into the oven at 260˚C until the crackling is set and you’re happy with it.