CRISPY PIG RECIPES

Steps:

• Place the pork belly in a large pot with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. Continue cook for 3 minutes after boiling.
• Transfer the pork out and pat dry the water. Then pork as many holes on the rind. Back and forth and repeat several times. This is the most important step.
• After the hard pork process, apply a small pinch of salt on the rind.
• Cut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then sprinkle the dry rub evenly.
• Wrap the pork belly with foil wrappers and place in fridge overnight.Uncovered please, we need the rind to be dry before roasting.
• Pre-heat oven to 180 degree C. Brush a thin layer of vinegar and spread salt evenly to form a protecting layer. Roast for 50 minutes to 1 hour.
• Remove the salt and place the pork belly on the middle rack. Remember to use a tray to catch the dropping oils. Use upper fire only at the temperature of 220 degree C, and roast until the rind is golden brown and well crackled.
• Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down. Transfer out and cut into small bites.
• Cutting tips: when cutting the pork belly, place the skin side down. Cut the meat part firstly and then press the knife to break the crispy rinds.

Steps:

• Setup your smoker to 350°F.
• Cut the Kielbasa into 1 inch pieces. Cut your bacon in half lengthways. Wrap your cut bacon around the Kielbasa so it forms a shot glass. Take a toothpick and skewer at the bottom, securing the bacon join and the sausage.
• Take the softened cream cheese, cheddar, diced jalapeños and the bbq rub and mix together in a bowl until well combine.
• Place the mixture into a piping bag or a sandwich bag (snip the corner off), pipe the mixture into the pig shot until it is just belwo the top of the bacon.
• Place the shots onto your smoker for about an 45 minutes to an hour until the bacon is fully cooked and the cheese filling is puffed and golden.
• Remove the pig shots from the smoker and let them cool for a few minutes before removing the toothpicks.
• Enjoy these shots with friends!