Ingredients

ü  1 Tsp of Cumin

ü  1 Tsp of Coriander seeds

ü  1 Tsp of Fennel seeds

ü  1 Tsp of White mustard

ü  1 Tsp each of green and red Sichuan pepper  

ü  Couple of star anise  

ü  1 Tsp of Smoked paprika  

ü  ¼ Tsp of liquid smoke (trust me on this)  

ü  Salt and pepper for taste  

ü  Few sage leaves and couple of stems of spring rosemary

Instruction

ü   Lightly panfry seeds to enhance the flavor, grind them and mix with smoked paprika, salt and pepper.  

ü  Finely chopped Sage and Rosemary

ü   Turn the skin side ton and score the around 1-inch intervals (or a finger width apart) with long slits across the full length and across to get diamond shape. This helps the heat penetrate the fat as it bubbles up through the cuts, and then bastes the top during cooking. Be advised if you cut too deep that it cuts into the meat, juices escape, making it less tender.

ü  Rub pork belly both outside (skin side) and inside with the mix. To get the perfect taste, make sure you get the mix into the slits of the score marks. If you don’t take the time to rub the mix in properly, the crackling will have chewy texture.  

ü  Put (ideally, wrap the pork and recreate overnight) pork belly in oven pan and insert the pan in tabletop smoker with ceded wood chips for 60 minutes in low heat to get smoke flavor.  

ü  Then placed in oven for additional 20 minutes in 180 degrees. Let it rest for 10-20 minutes, slice them and serve.

Serving

Serve up the thinly sliced pork belly on a nice crusty bun with barbecue sauce. You can basically serve up pork belly in the same way you would pulled-pork. On a nice bun or right on a plate smothered in BBQ sauce.