Smoked Pork Belly Recipe
red pozole, avocado, purple cabbage slaw
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Ingredients
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For the Smoked Pork Belly
For the Red Pozole
For the Avocado and Slaw
Method
Prepare the Smoked Pork Belly
- 1
Marinate the Pork
In a bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, liquid smoke, and apple cider vinegar. Rub this mixture all over the pork belly and let it marinate for at least 2 hours or overnight in the refrigerator.
- 2
Smoke the Pork
Preheat your smoker to 225°F (107°C). Place the marinated pork belly in the smoker and smoke for about 4-5 hours, or until it reaches an internal temperature of 190°F (88°C).
- 3
Rest the Pork
Once smoked, let the pork belly rest for 30 minutes before slicing.
Make the Red Pozole
- 4
Cook the Hominy
Rinse the dried hominy and soak it overnight in water. Drain and add to a large pot with chicken broth, chopped onion, garlic cloves, chili powder, cumin, and salt. Bring to a boil, then reduce heat and simmer for about 2 hours, or until the hominy is tender.
Prepare the Avocado and Slaw
- 5
- 6
Slice the Avocado
Just before serving, slice the avocados.
Assemble the Dish
- 7
Serve
In a bowl, ladle some red pozole, top with sliced smoked pork belly, avocado slices, and a generous portion of the cabbage slaw.