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
Smoking
Umami Fish Sauce
Method
Brining
- 1
Prepare the Brine
In a large pot, combine water, kosher salt, brown sugar, crushed garlic, black peppercorns, and bay leaves. Stir until the salt and sugar are dissolved.
- 2
Brine the Pork Belly
Submerge the pork belly in the brine. Cover and refrigerate for 3 days, turning the pork belly occasionally.
Smoking
- 3
Prepare the Smoker
After brining, remove the pork belly and rinse under cold water. Pat dry with paper towels. Preheat your smoker to 225°F (107°C) and add wood chips.
- 4
Smoke the Pork Belly
Place the pork belly in the smoker. Smoke for 3 hours, maintaining the temperature. Check occasionally to ensure even cooking.
Braising
- 5
Braise the Pork Belly
After smoking, transfer the pork belly to a heavy pot or Dutch oven. Add a small amount of water or broth, cover, and cook on low heat for 3 hours until tender.
Umami Fish Sauce
- 6
Make the Sauce
In a bowl, mix together fish sauce, soy sauce, lime juice, brown sugar, and chili flakes until well combined.
