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Sliced smoked and fried pork belly with green chimichurri sauce being spooned on top on a dark serving board

Smoked and Fried Pork Belly with Chimichurri

Smoked and fried pork belly with thick skin-on strips scored on the meat side, smoked at 300°F to 175°F internal, side-fried in cast iron until crispy on all edges, and topped with fresh chimichurri.
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Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 25 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

Pork Belly
  • 2 lbs pork belly thick strips, skin-on
  • Coarse salt
  • Black pepper
  • Garlic powder
  • Optional: BBQ seasoning
  • Oil for frying about 1 inch in cast iron
Chimichurri
  • 1 bunch parsley finely chopped
  • 3 cloves garlic minced
  • 2 tsp oregano
  • 1 tsp red chili flakes
  • 0.5 cup olive oil
  • 3 tbsp red wine vinegar
  • Salt to taste

Equipment

  • Smoker or grill
  • Cast Iron Skillet
  • Instant-Read Thermometer

Method
 

  1. Score the meat side of the pork belly deep in a crosshatch pattern. Season meat side with salt, pepper, garlic powder, and optional BBQ seasoning. Lightly salt the skin side only.
  2. Smoke at 300°F skin-side up for about 2 hours until internal temp reaches 175°F.
  3. Heat cast iron with 1 inch of oil over medium-high. Lay pork belly on its side so skin and meat are both in the oil. Fry 2-3 minutes per side, rotating to crisp all edges.
  4. Combine parsley, garlic, oregano, chili flakes, olive oil, red wine vinegar, and salt. Let sit 10-15 minutes.
  5. Slice pork belly into chunks. Spoon chimichurri over the top. Optional: squeeze of fresh lemon.

Notes

Side-fry method: Lay on the side so skin and meat crisp simultaneously. Rotating hits all edges evenly.
Score deep on the meat side: Lines trap seasoning and create crispy ridges during the fry.
Skin side = light salt only: Heavy seasoning on the skin burns during the fry and prevents proper crisping.
Rest the chimichurri: 10-15 minutes allows the olive oil to absorb garlic and herb flavors.

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