Smoked Pork Belly Recipe
bourbon-apricot glaze, butternut squash purée, crispy kale, roasted almonds
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Belly
Bourbon-Apricot Glaze
Butternut Squash Purée
Crispy Kale
Roasted Almonds
Method
Pork Belly Preparation
- 1
Season the Pork
Rub the pork belly with salt, black pepper, and smoked paprika. Let it sit for at least 1 hour, or preferably overnight in the refrigerator.
- 2
Smoke the Pork
Preheat your smoker to 225°F (107°C). Place the seasoned pork belly in the smoker and smoke for about 4-5 hours, or until it reaches an internal temperature of 195°F (90°C).
Bourbon-Apricot Glaze
- 3
Prepare the Glaze
In a saucepan, combine bourbon, apricot preserves, soy sauce, apple cider vinegar, and minced garlic. Bring to a boil and then reduce to a simmer for about 15-20 minutes until thickened.
Butternut Squash Purée
Crispy Kale
- 6
Prepare the Kale
Preheat the oven to 350°F (175°C). Toss kale pieces with olive oil and salt. Spread them on a baking sheet and bake for 10-15 minutes until crispy.
Roasted Almonds
- 7
Assembly
- 8
Plate the Dish
Slice the smoked pork belly and drizzle with the bourbon-apricot glaze. Serve alongside the butternut squash purée topped with crispy kale and roasted almonds.