Pat the pork belly dry with paper towels. Trim any excessively thick layers of fat to an even thickness about 1/2 inch where possible so it cooks evenly.

Score and season

Lightly score the fat side in a crosshatch pattern without cutting into the meat. Rub 2 tsp kosher salt and 1 tsp black pepper evenly over all sides.

Make garlic marinade

In a bowl combine minced garlic, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 2 tbsp packed brown sugar and 1 tsp smoked paprika. Stir to a smooth paste and rub it all over the meat, pressing into the scores and onto the sides.

Marinate

Place the pork belly in a shallow dish or large resealable bag and refrigerate for at least 2 hours, preferably overnight, allowing flavors to penetrate. Bring to near room temperature for 30 minutes before smoking.

Dry Rub (optional extra crust)

If using the dry rub, mix chili powder, garlic powder and additional brown sugar in a small bowl. Pat excess marinade off the surface of the pork so the dry rub can adhere, then press the dry rub onto the meat's exterior evenly just before placing it in the smoker.

Smoking & Finishing

Prepare smoker

Preheat your smoker to 225°F (107°C). If using wood chips, soak them in water 30 minutes, then drain. Place a water pan in the smoker and add about 1 cup water to help maintain a moist environment. Add soaked applewood or hickory chips to the smoker box or charcoal as directed by your smoker.

Smoke low and slow

Place the pork belly fat-side up on the smoker grate. Smoke at 225°F until internal temperature reaches 165°F, about 2 to 3 hours depending on thickness. Maintain steady temperature and replenish chips/water as needed.

Increase heat for bark

Once the internal temp is 165°F, raise the smoker temperature to 275–300°F (135–150°C) to develop a caramelized crust and render more fat. Continue smoking until the internal temperature reaches 195–200°F and the meat is tender when probed, about another 1 to 1.5 hours.

Apply glaze (optional)

If using the soy-honey glaze, combine 2 tbsp honey and 1 tbsp soy sauce. In the last 15 minutes of smoking, brush the glaze over the pork belly every 5 minutes to build a shiny glaze layer.

Rest and slice

Remove the pork belly from the smoker and tent loosely with foil. Rest 20 minutes to let juices redistribute. Slice against the grain into 1/4–1/2 inch pieces or into thicker slabs as desired.

Garnish and serve

Sprinkle chopped cilantro or thinly sliced scallions over the sliced pork belly. Serve warm as a main, in buns, or over rice/greens.