Free-range Pork Belly - Smoked by Chef Pam

This our free-range pork belly from our partner farm outside of Ratchaburi - seasoned with a special rub by Chef Pam (@chef.pam) and then smoked for 6 hours. Ready to absolutely melt in your mouth. -- Chef Pam is the Thai-Australian chef and creative force behind SMOKED, her smokehouse restaurant with two locations (Salaya and Emquartier) where you can sink your teeth into some of Bangkok's best smoked meats. For this collaboration, we started with our 100% grass-fed beef and free-range chicken and free-range pork belly...then we let the Longan and Lychee wood work that "low and slow" wood-fired magic for up to 14 hours. -- Reheating instructions: Defrost the free-range pork belly then give a quick pan fry sear or put on the grill for a short time to heat it back up. Can also eat chilled. Ingredients: Free-range pork belly, paprika, chili powder, garlic, pepper, salt, raw unprocessed (brown) sugar