Grilled Eggplant Smoked Pork Belly Recipe

Prep and cure

Pat the pork belly dry with paper towels. Mix kosher salt, dark brown sugar, black pepper, garlic powder and smoked paprika in a small bowl. Rub the mixture evenly over all sides of the pork belly. Place pork belly on a wire rack set over a rimmed tray, cover loosely with plastic wrap, and refrigerate for 2–4 hours (or up to overnight) to let seasoning penetrate.

Smoke and finish

Prepare a smoker or a covered grill for indirect heat at 225°C/450°F? (see note) — actually target 110–125°C (225–250°F). Drain the soaked wood chips and place them on the coals or in a smoker box. Brush pork belly lightly with neutral oil. Place pork belly fat-side up on the smoker/grill grate over indirect heat. Smoke until internal temperature reaches 70°C (160°F), about 1.5–2 hours depending on thickness. If you want crisper edges, at the end increase grill heat and sear fat for 2–4 minutes per side or finish under a hot broiler for 3–5 minutes. Let rest 10–15 minutes, then slice into 6–8 mm thick pieces for serving.

While the pork smokes, halve the eggplants lengthwise (or cut into 1–1.5 cm rounds for faster grilling). Score flesh in a crosshatch pattern without cutting through skin. Brush both cut sides with olive oil and season with sea salt and black pepper. Preheat a grill or grill pan to medium-high (200–230°C/400–450°F). Grill cut-side down until deeply charred and softened, 4–6 minutes, then flip and cook 3–4 minutes more until tender and browned. Remove to a tray and allow to cool slightly; if using rounds, grill until golden and tender, turning once. When cool enough to handle, slice into strips or bite-sized pieces.

In a bowl whisk together fresh coconut milk, lime juice, fish sauce and sugar until sugar dissolves. Taste and adjust: the dressing should be bright, slightly salty and a little sweet. Add thinly sliced red shallots, chopped cilantro, chopped mint and sliced chili (if using). Let the dressing sit at room temperature for 10–15 minutes so shallots mellow and flavors meld. Reserve about 3–4 tablespoons of the dressing to drizzle over eggplant and pork at plating; toss remaining cucumber slices in the dressing (see next section).

Place the thin cucumber slices in a bowl and toss with the coconut-lime dressing so they are lightly coated. Arrange the grilled eggplant on a serving platter, top with sliced smoked pork belly. Scatter dressed cucumber and the dressed shallot-herb mixture over the top. Sprinkle toasted shredded coconut if using and garnish with lime wedges alongside. Serve immediately while pork is warm.