pistachio crusted pork belly

I smoked the Wagyu of bacon. Mangalitza pork belly. Next to Iberico, it’s the best pork you can find.
I did justice to the meat by providing it with a beautiful crust of pistachio nuts and Parmesan cheese.

Prep Time 1 hr
Cook Time 4 hrs
Resting time 10 mins
Course Main Course
Cuisine Barbecue, smoked
Servings 4 people
Calories 1027 kcal


  • 500 grams pork belly With alot of meat and no skin
  • 1 piece jar of mild mustard
  • 150 grams pistachio nuts
  • 150 grams grated parmesan cheese
  • 1 tbsp salt
  • 1 tbsp paprika powder
  • 1 tbsp onion powder


  • Grate the cheese and put it in a blender with the pistachio nuts, salt, paprika powder, and onion powder. Mix it up till it has a sticky and coarse consistency.
  • Take the pork belly, and rub it all over with the mustard.
  • Sprinkle the pistachio mixture on the mustard, and make sure it’s everywhere with a thick layer.
  • Start your smoker with a temperature of 160°C/320°F. Place the pork belly on the grates and close the lid.
  • The pork belly is done when it reached a core temperature of 65°C/140°F. Take it out of the smoker and let it rest for 10 minutes before slicing it.



Calories: 1027kcalCarbohydrates: 17gProtein: 31gFat: 94gSaturated Fat: 32gPolyunsaturated Fat: 13gMonounsaturated Fat: 42gCholesterol: 123mgSodium: 2468mgPotassium: 743mgFiber: 5gSugar: 3gVitamin A: 1367IUVitamin C: 3mgCalcium: 389mgIron: 3mg
Keyword Pork belly, Smoked
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