Smoked Pork Belly Recipe

Trim and dry

Trim the pork belly into 24 bite-size cubes (about 3/4-inch each). Pat pieces very dry with paper towels. Place on a tray and refrigerate uncovered for 30–60 minutes to further dry the surface (this helps crisping).

Season

In a small bowl combine kosher salt, sugar, black pepper, garlic powder, and smoked paprika. Rub oil evenly over the pork belly pieces, then toss with the dry seasoning until all sides are coated. Let sit at room temperature for 15 minutes while you prepare the smoker or grill.

Prepare smoker or grill

Preheat a smoker to 275°F (135°C). If using a charcoal or gas grill, set up for indirect cooking and maintain 275°F. Drain soaked applewood chips and place directly on coals or in a smoker box. Maintain a mild smoke for the first 45–60 minutes.

Smoke

Arrange pork belly cubes on the smoker grate with space between pieces for even smoke and heat. Smoke at 275°F for 45 minutes to 1 hour, until the internal temperature reaches 160–170°F and the exterior has developed a light mahogany color.

Crisp finish

Increase smoker/grill temperature to 425–450°F (or transfer pieces to a 450°F oven) and crisp the pork belly for an additional 8–12 minutes, flipping halfway, until edges are deeply browned and exterior is crisp. Alternatively, sear pieces in a very hot cast-iron skillet for 2–3 minutes per side to crisp.

Rest and portion

Remove pork belly pieces to a tray lined with paper towels to drain briefly and rest 3–5 minutes. Leave pieces whole for serving or halve larger pieces to create 24 hors d'oeuvre bites.

While the pork is smoking, combine diced mango, minced red onion, lime juice, brown sugar, apple cider vinegar, chopped cilantro, minced jalapeño, ground ginger, and salt in a medium bowl. Stir well to dissolve sugar. Taste and adjust sweetness, heat, or acidity (add more lime or sugar as desired). Let sit at room temperature for at least 20 minutes to allow flavors to meld; refrigerate if not using within 1 hour.

Assemble each hors d'oeuvre by placing a warm pork belly cube on a small serving spoon, canapé cracker, or skewer. Top each piece with about 1 teaspoon of mango chutney. Garnish with a small sprig of microgreens or a cilantro leaf. Insert a toothpick or skewer through each bite for easy picking.

Serve immediately while pork belly is warm and crisp. Provide lime wedges on the side for guests who want extra brightness.