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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Belly
Preheat your smoker to 225°F (107°C). Season the pork belly generously with salt and pepper. Optionally, you can add your favorite dry rub.
- 2
Smoke the Pork Belly
Place the pork belly in the smoker and smoke for about 4-5 hours, or until the internal temperature reaches 190°F (88°C).
- 3
Prepare the Salad
While the pork is smoking, wash and chop the kale into bite-sized pieces. In a bowl, combine the kale, diced avocado, halved cherry tomatoes, and crumbled feta cheese.
- 4
Finish the Pork Belly
Once the pork belly is done smoking, remove it from the smoker and let it rest for 15 minutes. Slice into pieces.
- 5
Serve
Serve slices of smoked pork belly over the kale salad. Drizzle with olive oil and a squeeze of lemon juice if desired.