Mains, Meat, Outdoor Cooking

Smoked Belly of Pork With Spiced Pears & Plums

Step 1 of 9

In a small bowl, mix chilli powder, fennel seeds, dried sage, smoked paprika, sea salt, Sichuan black pepper, brown sugar, onion powder, and garlic powder together. Using the tip of a sharp knife, score the top layer of fat on the pork belly in 2.5cm squares. Carefully to not cut too deep. Season liberally with the spice mixture, making sure to rub into all the crevices. Cover and refrigerate for 6 to 12 hours to marinate.

Ingredients

1 tsp chilli powder
1 tsp fennel seeds
1 tsp dried sage
1 tsp smoked paprika
2 tsp sea salt
1 tsp Sichuan black pepper
2 tbsp soft brown sugar
2 tbsp onion powder
2 tbsp garlic powder
2.3kg belly of pork, trimmed
8 plums, halved
4 pears, cored, quartered
1 cinnamon stick
2 star anise
3 tbsp honey
2 tbsp water

Step 2 of 9

To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Place the pork on the grill and close lid.

Ingredients

1 tsp chilli powder
1 tsp fennel seeds
1 tsp dried sage
1 tsp smoked paprika
2 tsp sea salt
1 tsp Sichuan black pepper
2 tbsp soft brown sugar
2 tbsp onion powder
2 tbsp garlic powder
2.3kg belly of pork, trimmed
8 plums, halved
4 pears, cored, quartered
1 cinnamon stick
2 star anise
3 tbsp honey
2 tbsp water

Step 3 of 9

While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.

Ingredients

1 tsp chilli powder
1 tsp fennel seeds
1 tsp dried sage
1 tsp smoked paprika
2 tsp sea salt
1 tsp Sichuan black pepper
2 tbsp soft brown sugar
2 tbsp onion powder
2 tbsp garlic powder
2.3kg belly of pork, trimmed
8 plums, halved
4 pears, cored, quartered
1 cinnamon stick
2 star anise
3 tbsp honey
2 tbsp water

Step 4 of 9

Turn dial to SMOKER, set temperature to 120°C, and set time for 5 hours. Select START/STOP to begin cooking. Depending on the shape of the pork belly, more time may be needed during the cooking cycle, use the arrows to the right to add more time.

Ingredients

1 tsp chilli powder
1 tsp fennel seeds
1 tsp dried sage
1 tsp smoked paprika
2 tsp sea salt
1 tsp Sichuan black pepper
2 tbsp soft brown sugar
2 tbsp onion powder
2 tbsp garlic powder
2.3kg belly of pork, trimmed
8 plums, halved
4 pears, cored, quartered
1 cinnamon stick
2 star anise
3 tbsp honey
2 tbsp water

Step 5 of 9

Cooking is complete when the pork reads 85-95°C on an instant–read thermometer. Remove pork from grill, cover in foil and let rest for at least 45 minutes to 1 hour.

Ingredients

1 tsp chilli powder
1 tsp fennel seeds
1 tsp dried sage
1 tsp smoked paprika
2 tsp sea salt
1 tsp Sichuan black pepper
2 tbsp soft brown sugar
2 tbsp onion powder
2 tbsp garlic powder
2.3kg belly of pork, trimmed
8 plums, halved
4 pears, cored, quartered
1 cinnamon stick
2 star anise
3 tbsp honey
2 tbsp water

Step 6 of 9

After the pork is done cooking, prepare the fruit. In a 25cm x 17cm shallow dish, add pears, plums, cinnamon, star anise and cover with honey and water.

Ingredients

1 tsp chilli powder
1 tsp fennel seeds
1 tsp dried sage
1 tsp smoked paprika
2 tsp sea salt
1 tsp Sichuan black pepper
2 tbsp soft brown sugar
2 tbsp onion powder
2 tbsp garlic powder
2.3kg belly of pork, trimmed
8 plums, halved
4 pears, cored, quartered
1 cinnamon stick
2 star anise
3 tbsp honey
2 tbsp water

Step 7 of 9

Turn dial to ROAST. Set temperature to 190°C and set time to 15 minutes. Select START/STOP to begin preheating (preheating will take approx. 3 minutes).

Ingredients

1 tsp chilli powder
1 tsp fennel seeds
1 tsp dried sage
1 tsp smoked paprika
2 tsp sea salt
1 tsp Sichuan black pepper
2 tbsp soft brown sugar
2 tbsp onion powder
2 tbsp garlic powder
2.3kg belly of pork, trimmed
8 plums, halved
4 pears, cored, quartered
1 cinnamon stick
2 star anise
3 tbsp honey
2 tbsp water

Step 8 of 9

When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid and place dish with fruit onto the grill. Close lid to begin cooking.

Ingredients

1 tsp chilli powder
1 tsp fennel seeds
1 tsp dried sage
1 tsp smoked paprika
2 tsp sea salt
1 tsp Sichuan black pepper
2 tbsp soft brown sugar
2 tbsp onion powder
2 tbsp garlic powder
2.3kg belly of pork, trimmed
8 plums, halved
4 pears, cored, quartered
1 cinnamon stick
2 star anise
3 tbsp honey
2 tbsp water

Step 9 of 9

When cooking is complete, cut pork into thick slices and serve with plums and pears.

Ingredients

1 tsp chilli powder
1 tsp fennel seeds
1 tsp dried sage
1 tsp smoked paprika
2 tsp sea salt
1 tsp Sichuan black pepper
2 tbsp soft brown sugar
2 tbsp onion powder
2 tbsp garlic powder
2.3kg belly of pork, trimmed
8 plums, halved
4 pears, cored, quartered
1 cinnamon stick
2 star anise
3 tbsp honey
2 tbsp water

Cooking method:

Ninja Woodfire Electric BBQ Grill & Smoker