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Ingredients
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Pork Belly
Cabbage Slaw
Method
Preparing the Pork Belly
- 1
Season the Pork Belly
In a small bowl, mix together salt, black pepper, brown sugar, smoked paprika, and garlic powder. Rub this mixture all over the pork belly, ensuring it is evenly coated.
- 2
Marinate
Place the seasoned pork belly in a resealable plastic bag or a shallow dish. Pour apple cider vinegar and apple juice over the pork belly, seal the bag or cover the dish, and marinate in the refrigerator for at least 4 hours, preferably overnight.
- 3
Prepare the Smoker
Prepare your smoker according to the manufacturer’s instructions. Preheat to 225°F (107°C) and add your choice of wood chips for smoking, such as applewood for a fruity flavor.
- 4
Smoke the Pork Belly
Remove the pork belly from the marinade and let it come to room temperature. Place it in the smoker and smoke for about 4 to 5 hours or until the internal temperature reaches 190°F (88°C) and the meat is tender.
- 5
Rest the Pork Belly
Once cooked, remove the pork belly from the smoker and let it rest for 15-20 minutes before slicing.
Preparing the Cabbage Slaw
- 6
Prepare the Vegetables
In a large mixing bowl, combine shredded green cabbage, thinly sliced apple, and grated carrot.
- 7
Make the Dressing
In a smaller bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
- 8
Combine and Serve
Pour the dressing over the cabbage mixture and toss until everything is well coated. Serve immediately or refrigerate for 30 minutes to let the flavors meld.