Korean “bacon” Recipe
House-smoked crispy heritage pork belly, pickled jalapeño
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Pork Belly
Preheat your smoker to 225°F (107°C). In a small bowl, mix together smoked paprika, brown sugar, garlic powder, salt, and black pepper. Rub this mixture all over the pork belly, ensuring it's well coated.
- 2
Smoke the Pork Belly
Place the seasoned pork belly in the smoker and smoke for about 4-5 hours, or until the internal temperature reaches 190°F (88°C) for tender, crispy results.
- 3
Cool and Slice
Once smoked, remove the pork belly from the smoker and let it rest for at least 30 minutes. Slice it into thin strips.
- 4
Serve
Serve the crispy pork belly strips garnished with pickled jalapeños on the side.