Smoked Pork Belly Recipe
Brined for 3 Days | Smoked for 3 Hours | Braised for 3 Hours Served with an Umami Fish Sauce
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Ingredients
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Brine
Pork Belly
Umami Fish Sauce
Method
Brining
- 1
Prepare the Brine
In a large pot, combine water, salt, brown sugar, black peppercorns, minced garlic, fresh thyme, and bay leaves. Stir until the salt and sugar are dissolved.
- 2
Brine the Pork Belly
Submerge the pork belly in the brine, ensuring it is fully covered. Cover the pot and refrigerate for 3 days.
Smoking
- 3
Prepare the Pork Belly
After 3 days of brining, remove the pork belly and rinse it under cold water. Pat it dry with paper towels.
- 4
Season the Pork Belly
Rub the pork belly with black pepper, paprika, and garlic powder. Let it rest at room temperature for 30 minutes.
- 5
Smoke the Pork Belly
Preheat your smoker to 225°F (107°C). Place the seasoned pork belly in the smoker and smoke for 3 hours, or until the internal temperature reaches 190°F (88°C).
Braising
- 6
Braise the Pork Belly
Remove the smoked pork belly from the smoker and place it in a braising pan. Cover it tightly with aluminum foil, and braise in an oven preheated to 300°F (150°C) for 3 hours.
Umami Fish Sauce
- 7
Prepare the Umami Fish Sauce
In a small bowl, combine fish sauce, soy sauce, brown sugar, lime juice, and chili flakes. Stir until the sugar is dissolved.
