Smoked Pork Belly Recipe

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.

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).

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.

Cook the Squash

Boil the cubed butternut squash in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Blend the Purée

Add butter and nutmeg to the cooked squash. Use an immersion blender to purée until smooth. Adjust seasoning with salt to taste.

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.

Roast the Almonds

In a skillet, heat olive oil over medium heat. Add sliced almonds and toast for about 5-7 minutes until golden brown. Sprinkle with salt.

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.