Leadbelly Recipe
Slow smoked pork belly, cucumber, carrots, spring mix, cilantro, ponzu vinaigrette, bread & butter jalapenos.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Belly
Preheat your smoker to 225°F (107°C). Season the pork belly generously with salt and your choice of spices. Place it in the smoker and smoke for approximately 6-8 hours, or until it reaches an internal temperature of 195°F (90°C).
- 2
Make the Ponzu Vinaigrette
In a small bowl, whisk together soy sauce, rice vinegar, lime juice, sesame oil, and honey until well combined. Set aside.
- 3
Prepare the Vegetables
While the pork belly is smoking, julienne the cucumbers and carrots. Chop the cilantro.
- 4
Assemble the Dish
Once the pork belly is done, let it rest for 15 minutes before slicing it. On a plate, create a bed of spring mix, top with sliced pork belly, cucumbers, carrots, and cilantro. Drizzle with ponzu vinaigrette and add bread & butter jalapenos on the side.
