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Ingredients
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Pork Belly Brine
Method
Cooking Instructions
- 1
Prepare the Brine
In a large pot, combine water, kosher salt, brown sugar, black peppercorns, crushed garlic cloves, bay leaves, and thyme. Bring to a boil, stirring until salt and sugar dissolve. Remove from heat and let cool.
- 2
Brine the Pork Belly
Once the brine is cool, submerge the pork belly in the brine. Cover and refrigerate for 24 hours.
- 3
Prepare for Smoking
After brining, remove the pork belly from the brine and pat dry with paper towels. Let it sit at room temperature for about 1 hour to develop a pellicle.
- 4
Smoke the Pork Belly
Preheat your smoker to 225°F (107°C). Smoke the pork belly for about 4-5 hours, or until it reaches an internal temperature of 190°F (88°C).
- 5
Rest and Serve
Remove the pork belly from the smoker and let it rest for at least 30 minutes before slicing. Serve as desired.
