Caramel Pork Belly Recipe
Smoked and Braised Pork Belly over Carolina Gold Rice with Toasted Benne Seeds & Pickled Vegetables
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Ingredients
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Pork Belly
Carolina Gold Rice
Toasted Benne Seeds
Pickled Vegetables
Method
Pork Belly Preparation
- 1
Marinate the Pork Belly
In a large bowl, combine the brown sugar, soy sauce, minced garlic, grated ginger, apple cider vinegar, black pepper, and salt. Add the pork belly to the marinade, ensuring it is well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
Smoke the Pork Belly
Preheat your smoker to 225°F (107°C). Remove the pork belly from the marinade and save the marinade. Smoke the pork belly for about 3 hours or until it reaches an internal temperature of 190°F (88°C).
- 3
Braise the Pork Belly
In a large pot, add the smoked pork belly and pour the reserved marinade over it. Cover and simmer on low heat for 2 hours until the pork belly is tender.
Carolina Gold Rice Preparation
- 4
Cook the Rice
In a medium saucepan, bring 2 cups of water and salt to a boil. Add 1 cup of Carolina Gold rice, reduce the heat to low, cover, and let it simmer for 20 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for another 5 minutes.
Toasted Benne Seeds Preparation
- 5
Toast the Benne Seeds
In a small skillet, toast the benne seeds over medium heat for about 3-5 minutes, stirring frequently until they are golden brown and fragrant. Remove from heat and set aside.
Pickled Vegetables Preparation
- 6
Prepare the Pickled Vegetables
In a medium bowl, combine the carrots and cucumber. In a separate bowl, mix rice vinegar, sugar, and salt until dissolved. Pour the vinegar mixture over the vegetables, ensuring they are fully submerged. Let them pickle for at least 30 minutes before serving.