Pork Belly Potato Skins
Indulge in the ultimate flavor fusion with crispy potato skins stuffed with succulent pork belly. A match made in culinary heaven! Topped with your favorite bbq sauce and enjoy.
Pork Belly Potato Skins
PS Seasoning
6-Apr
20 minutes
4-5 hours
American
Pork
Indulge in the ultimate flavor fusion with crispy potato skins stuffed with succulent pork belly. A match made in culinary heaven! Topped with your favorite bbq sauce and enjoy.
Ingredients
2 LB – Pork Belly
3 T – Brew City Mustard
½ C – Notorious P.I.G.
10 Slice – Provolone Cheese
8 – Potatoes (small bakers)
½ C – Memphis King Tangy BBQ Sauce
Green Onion for garnish
Directions
- Preheat smoker to 250 degrees.
- Trim the pork belly as needed and then slather it with the Brew City mustard.
- Season generously on all sides with Notorious P.I.G. and let it rest at room temperature for 20 minutes.
- Place the pork belly on the smoker and cook until the internal temperature reaches 165 degrees.
- Remove the pork from the smoker and rest at room temperature for 20 minutes.
- While the pork belly is smoking, wash and bake the potatoes. Bake in a 350 degree oven for 45-60 minutes until fork tender.
- Allow the potatoes to cool completely.
- Cut the potatoes in ½ lengthwise and scrape out the center, leaving just a little flesh and the skin.
- Slice the pork belly into pieces that will match the size of the potato skins and about ¼” thick.
- Place a piece of cheese down on each skin, followed by a slice of pork belly and then more cheese. Season with Notorious P.I.G.
- Place the potato skins back on the smoker to cook until the cheese has started to melt and the skins are hot.
- Torch the tops of the potato skins to brown the cheese.
- Drizzle the potato skins with Memphis King and then garnish with chopped green onion.
Enjoy!
