Hickory Smoked Pork Belly Recipe
Granny Smith apple-cabbage slaw, mango habanero barbeque glaze
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Ingredients
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Pork Belly
Method
Cooking Instructions
Prepare the Pork Belly
Rub the pork belly with salt and black pepper. Let it sit at room temperature for 30 minutes.
Smoke the Pork Belly
Soak hickory wood chips in water for 30 minutes. Preheat the smoker to 225°F (107°C). Add the soaked wood chips and place the pork belly in the smoker. Smoke for 4-5 hours, or until the internal temperature reaches 190°F (88°C).
Make the Slaw
In a large bowl, combine thinly sliced Granny Smith apples, shredded green cabbage, and grated carrots. In a small bowl, whisk together apple cider vinegar, olive oil, honey, salt, and black pepper. Pour the dressing over the slaw and toss to combine.
Prepare the Glaze
In a saucepan, combine mango puree, chopped habanero pepper (remove seeds for less heat), ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and salt. Cook over medium heat for 10-15 minutes until thickened.
Glaze the Pork Belly
Once the pork belly is done smoking, brush it liberally with the mango habanero glaze and let it rest for 10 minutes.
Serve
Slice the smoked pork belly and serve it with the apple-cabbage slaw on the side.