Crispy Skin Pellet Grill Pork Belly
Crispy skin pork belly is one of the best bites and barbecue, and this pellet grill recipe makes it easier than ever. It’s just the perfect bite, smoky, fatty, rich, crispy and so addicting. 10/10, absolutely fantaste-tic!
Ingredients:
- Skin-On Pork Belly
- ChudRub
- Table Salt
Instructions:
- Season the pork belly on all sides, EXCEPT for the skin, with Chud Rub or your favorite seasoning.
- Place the pork belly skin-side up on a wire rack. Transfer it to the fridge, uncovered, and let it sit overnight to dry out the skin.
- Coat the skin with a generous layer of table salt — this acts as a salt cap to help dry and protect the skin. Place the pork belly on the top rack of the grill, skin side up. Shut the grill lid and set the temperature to 350°F.
- Once the grill reaches 350°F, lower the temp to 180°F. The pork belly on the top rack should sit around 225°F. Smoke the pork belly for about 3 hours, or until the internal temp reaches 175°F.
- Remove the pork belly and carefully take off the salt cap. Brush off any excess salt from the top. Place the pork belly back on a wire rack, set inside a sheet tray. Add water to the bottom of the tray — this keeps the bottom moist while the top stays crispy.
- Turn the grill up to 350–400°F and cook until the pork belly reaches an internal temp of 200°F (this will take around 4 hours).
- Once it’s done, take the pork belly off the grill and let it rest for about 30 minutes, until it cools to around 150°F. Flip it over, slice through the meat side and serve!
