Apricot Smoked Pork Belly Recipe
Second course of the whiskey dinner.
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Ingredients
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Pork Belly Ingredients
Method
Cooking Directions
- 1
Prepare the Pork Belly
Score the skin of the pork belly in a crisscross pattern to allow for better flavor absorption and crisping. Pat dry with paper towels.
- 2
Marinate
In a bowl, mix the apricot preserves, soy sauce, whiskey, minced garlic, black pepper, and salt. Rub this marinade all over the pork belly. Cover and let it marinate in the refrigerator for at least 4 hours, preferably overnight.
- 3
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes. Drain them before using. Preheat your smoker to 225°F (107°C).
- 4
Smoke the Pork Belly
Place the marinated pork belly in the smoker. Add the soaked wood chips according to your smoker’s instructions. Smoke for about 4 hours, or until the internal temperature reaches 190°F (88°C) and the meat is tender.
- 5
Rest and Serve
Remove the pork belly from the smoker and let it rest for 15-20 minutes before slicing. Serve warm, drizzled with any remaining apricot glaze.
