Post by @tfti.bbq

Crispy Pork Belly Lechon Style🇵🇭🔥 #BearMountainBBQPartner The flavors on this pork belly are different from your typical crispy pork belly or chicharron. I used a marinade inspired by the flavors and aromatics traditionally stuffed inside Filipino Lechon, a whole roasted pig that’s a centerpiece at Filipino celebrations and known for its crispy skin and flavorful, juicy meat. Then I whipped up a spicy Sawsawan, a Filipino-style dipping sauce usually made with vinegar, soy sauce, chiles, garlic and aromatics. That acidity and heat cuts right through the richness of the pork and puts this one over the top. Super crispy skin, smoky tender meat and that spicy dipping sauce. What more can you ask for? Crispy smoked pork belly is absolutely one of the best bites in BBQ, hands down! 💯🔥🇵🇭 And if you want to dive deeper into these flavors, versions of both Crispy Pork Belly and Sawsawan dipping sauce can also be found in my cookbook Backyard BBQ with Fire & Spice. 🤙🏽 Marinade: • 1 tbsp kosher salt • 1 tbsp coarse black pepper • 1 tbsp garlic powder • 1 tbsp garlic paste • 1 tbsp lemon grass paste • 2 tbsp cane vinegar or apple cider • 1 tbsp @Bear & Burton's W-Sauce Spicy Sawsawan Dipping sauce: • 1 whole garlic bulb minced • 1 small shallot minced • 1 jalapeño sliced • 1 habanero minced • 2 tbsp fish sauce • 1 cup cane vinegar or white • 1 tbsp @Melinda's Hot Sauce Hot Honey • Pinch of salt & pepper Instructions: 1. Poke holes using a meat tenderizer on the skin and slice a crosshatch pattern on the meat side. 2. Cover meat side with marinade. Marinate for 1 hour in the fridge or over for best results. 3. Cover skin side with a thick layer of kosher salt on a wire rack. 4. Fire up your oven or pellet smoker to 275-300F using @Bearmountain BBQ Apple pellets. The Best in the game 💯 Smoke until the meat reaches an internal temp of 190-200F or until a toothpick slide in like melted butter. Roughly 4-6hrs. 5. Remove the salt and brush some vinegar on the skin then place under a hot broiler. Making sure to watch it the entire time so you don’t burnt the skin. Rotate if necessary to get an even crisp. Once the skin starts to char remove. Pellet Smoker: @Yoder Smokers YS640