Maple Smoked Pork Belly Recipe
Indulge in our Maple Smoked Pork Belly, where succulent, slow-cooked pork belly meets the rich sweetness of maple wood smoke. Each bite melts in your mouth, delivering a perfect balance of savory and sweet flavors. Finished with a drizzle of house-made maple glaze, this dish is a delightful symphony of taste that will leave you craving more.
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Ingredients
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Pork Belly
Maple Glaze
For Smoking
Method
Prepare the Pork Belly
- 1
Season the Pork
Rub the pork belly with salt, black pepper, garlic powder, and onion powder. Let it sit in the refrigerator for at least 2 hours, preferably overnight.
Make the Maple Glaze
- 2
Combine Ingredients
In a small saucepan, combine maple syrup, soy sauce, apple cider vinegar, Dijon mustard, and smoked paprika. Heat over medium heat until it starts to simmer, then reduce heat and let it thicken slightly for about 5-10 minutes. Set aside.
Smoke the Pork Belly
- 3
Prepare the Smoker
Soak the hickory wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 4
Smoke the Pork
Place the seasoned pork belly in the smoker, and add the soaked wood chips. Smoke for approximately 3-4 hours, or until the internal temperature reaches 190°F (88°C).
- 5
Glaze the Pork
During the last 30 minutes of smoking, brush the maple glaze over the pork belly every 10 minutes.
Serve
- 6
Rest and Slice
Once smoked, remove the pork belly from the smoker and let it rest for 15-20 minutes. Slice and serve with remaining glaze.
