Smoked Pork Belly

prep

20 Min

cook

4 Hrs

feeds

10

Dividing up the pork belly and cooking the ends differently than the middle is so much fun. The middle cooks more evenly as it has more meat to fat distributed through it. The ends have more fat and render harder through the cook.

What is pork belly?

Pork belly is a boneless cut of meat that comes from the belly of the pig. It is a fatty cut of meat that is often used to make bacon or slow-cooked dishes like pork belly burnt ends or Korean-style pork belly.

What is smoked pork belly?

Smoked pork belly is pork belly that has been cooked slowly in a smoker over low heat until it is tender and infused with smoky flavor. It is often seasoned with a dry rub or marinade before being smoked.

How do you prepare smoked pork belly?

To prepare smoked pork belly, start by trimming any excess fat or skin from the meat. Season the pork belly with a dry rub or marinade of your choice, and let it marinate for at least a few hours or overnight. Preheat your smoker to 225-250°F and place the pork belly in the smoker, fat side up. Smoke the pork belly for 3-4 hours or until the internal temperature reaches 195°F. Let it rest for a few minutes before slicing and serving.

What are some tips for smoking pork belly?

One important tip for smoking pork belly is to make sure the meat is dry before you season it. Pat it dry with paper towels and let it air dry in the refrigerator for a few hours before applying the rub or marinade. Another tip is to use a good quality wood for smoking, such as hickory, apple, or cherry. You can also experiment with different seasonings and marinades to find the flavor profile you prefer.

How do you serve smoked pork belly?

Smoked pork belly can be served in a variety of ways. It can be sliced and served as a main course, topped with barbecue sauce or served with a side of coleslaw. It can also be diced and used as a topping for pizza, tacos, or nachos. Additionally, you can cube the pork belly and use it as a protein in a stir-fry or other dishes.

Is smoked pork belly healthy?

Smoked pork belly is a high-fat cut of meat and should be consumed in moderation as part of a balanced diet. While it is rich in flavor, it is also high in calories and saturated fat. If you are looking to make a healthier version of smoked pork belly, consider using a leaner cut of pork or reducing the amount of fat in the recipe.

Ingredients

Glaze

1 cup maple syrup

1 drop maple extract

2 ½ tsp sambal chili paste

1 drop liquid smoke

All Ingredients

1 full pork belly

2 tablespoons olive oil

Dijon mustard

Franks red hot original

⅓ cup bourbon

⅓ cup maple syrup

⅓ cup apple cider vinegar

Texas Style Rub: 2 parts coarse black pepper and 1 part kosher salt. Added minced garlic, onion, and paprika to taste.

1 cup maple syrup

1 drop maple extract

2 ½ teaspoon sambal chili paste

1 drop liquid smoke, I used hickory

Instructions

Pork Prep

Step 1

Preheat your smoker or pellet grill to 225°F. On Smoke Number 10.

Step 2

For the pork belly you want to start by patting it dry.

Step 3

Slice the middle meatier portion of the belly out, about six inches away from each end. This will leave you with a nice square/ rectangular piece for sandwiches later; set it aside.

Step 4

The end pieces will be cubed into 1-inch squares for pork belly burnt ends. Cube these up now and place in a bowl, season them heavily but evenly with the rub and set them fat side up on a sheet tray with a rack.

Step 5

Now with the center cut, making sure it's patted dry, smear the Dijon mustard and a few tablespoons of Franks Red Hot original over it as the binder and evenly cover it with the rub.

Step 6

Set the center cut directly on the smoker racks fat side up and set the sheet tray with the burnt ends on next to it. Let that go and make the glaze and the spritz.

Glaze + Spritz

Step 1

Mix all the glaze ingredients in a bowl.

Step 2

For the spritz, add the apple cider vinegar, bourbon, and maple syrup in a squirt bottle and shake well.

Smoking

Step 1

After 1 hour of smoking, begin spritzing both the burnt ends and the belly square every 30 minutes.

Step 2

After 3 hours remove the burnt ends and in a baking dish or tin container toss them together with some of the glaze, coating evenly, tinfoil, and add them back into the smoker for another hour.