Smoked and deep-fried pork belly

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Smoked and deep-fried pork belly

Just imagine deliciously smoked pork belly. Perfectly juicy and tender. And then, to take it over the top, we deep-fry it.

This is the ultimate Friday night snack. A perfect golden brown nugget of savoury goodness.


  • 2 kilo of pork belly

For the rub

  • 1 part table salt
  • 1 part curry powder
  • 1 part paprika powder
  • 1/2 part chilli powder
  • 1/2 part onion powder
  • 1/2 part ground black pepper

For the breading station

  • 500 grams of white flour
  • 4 eggs
  • 500 grams of bread crumbs

How to

  1. Cut the pork belly to size so it fits your deep-fried. Then you slice into the meat into cubes, but not all the way through. Make sure the cubes stay attached.
  2. Mix the dry rub and sprinkle it on, and between the cubes. Don’t forget the bottom and the sides.
  3. Fire up the smoker to a temperature of 150°C (302F). Put the pork belly on the grates and put a thermometer in the meat.
  4. Close the lid and smoke the pork belly to a core temperature of 65°C (149F).
  5. Take the pork belly out of the smoker and let it air dry on a cooling rack.
  6. Heat up the deep fryer and set up the breading station. Take 3 bowls and fill one bowl with the flour, another with the egg wash and the last one with the bread crumbs.
  7. Put the smoked pork belly in the flour and get a light coating on all the sides. Next put it in the egg wash and make sure you get it in all the cracks of the pork belly.
  8. Lastly you place the pork belly in the bread crumbs and sprinkle it all on until you see no more wet spots.
  9. Now fry the pork belly until golden brown and let it drip out on some paper towel or a cooling rack.

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BBQ gear used

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