Pork Belly Recipe
Smoked NC heritage pork belly | Steen's cane syrup glaze | Chermoula | Pickled figs
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Ingredients
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Pork Belly
Chermoula
Pickled Figs
Method
Pork Belly
- 1
Prepare the Pork Belly
Preheat your smoker to 225°F (107°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Season the pork belly all over with salt, black pepper, smoked paprika, and garlic powder. Let it sit at room temperature for about 30 minutes.
- 2
Smoke the Pork Belly
Place the pork belly in the smoker, skin side up. Smoke for about 4-5 hours, or until the internal temperature reaches 190°F (88°C). During the last 30 minutes, glaze the pork belly with Steen's cane syrup.
- 3
Rest the Pork Belly
Remove the pork belly from the smoker and let it rest for at least 15 minutes before slicing.
Chermoula
- 4
Make the Chermoula
In a food processor, combine fresh cilantro, fresh parsley, garlic cloves, cumin, coriander, paprika, lemon juice, and salt. Pulse until finely chopped. With the processor running, slowly add olive oil until the mixture is well blended. Adjust seasoning to taste.
Pickled Figs
- 5
Prepare the Pickled Figs
In a saucepan, combine apple cider vinegar, sugar, water, and salt. Bring to a boil until the sugar has dissolved. Remove from heat and allow to cool slightly.
- 6
