Ingredients

1 2.5kg pork belly
1 350ml jar sundried tomato spread
2 cups homemade or store-bought giardiniera
1 cup homemade or store-bought bacon jam
Your favourite dry rub
Suggested Wood Chips: Hickory & Oak

Preparation

1. Preheat smoker to 135°C.
2. Coat both sides of pork belly with Hardcore Carnivore red rub or your favorite dry rub.
3. Lay pork belly flat with fat side down.
4. Evenly coat pork belly with sun dried tomato spread and layer on bacon jam and giardiniera.
5. Roll pork belly and tie with butchers twine.
6. Smoke at 135°C until internal temperature reaches 90°C.

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