Prep Time: 10 Min | Cook Time: 2 hrs
- Ingredients
- Pork Belly
- Sea Salt
- Peanut Oil
Avocado Dip
- 2 whole avocados
- 2 diced jalapenos
- 1/4 cup green onions
- 2 limes juiced
- 2 tbsp SPG
- Instructions
- Score the pork belly in a crosshatched pattern for more smoke penetration.
- Olive oil as binder then season with salt.
- Smoker indirect at 350F using Cherrywood for 1 hr or until it reaches an internal temp of 180F
- Heat up oil to 300F then fry for about 2-3 mins a side.
- Bring up the oil temp to 350-400F then fry a 2nd time for 2-3 min for more crisp.
- For avocado dip and all ingredients to blender or Molcajete and mix well.