Smoked Pork Belly Recipe

Score the fat side of the pork belly lightly in a crosshatch pattern about 1/4" deep, or leave unscored if skinless. Trim any excessively thick connective tissue so the piece is an even thickness for even cooking.

In a large pot combine 6 cups water, 1 cup kosher salt, 1 cup brown sugar, 1 tablespoon black peppercorns, 2 bay leaves and 4 crushed garlic cloves. Bring to a simmer, stirring until salt and sugar dissolve. Remove from heat and cool to warm, then add 2 cups ice to bring temperature down.

Place pork belly in a nonreactive container or resealable bag and pour cooled brine over it, ensuring meat is fully submerged. Refrigerate for 6–12 hours (overnight for best flavor).

Remove pork belly from brine, discard brine, and pat the pork dry with paper towels. Let rest in refrigerator uncovered for 1–2 hours to dry the surface further (this helps form a pellicle for smoking).

Combine 2 tsp smoked paprika, 2 tbsp brown sugar, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tsp garlic powder in a small bowl and mix thoroughly to form the dry rub.

Coat the pork belly evenly with 1 tablespoon olive oil to help the rub adhere. Massage the dry rub onto all surfaces of the pork belly, pressing gently so the rub forms an even layer.

Preheat your smoker to 225°F (105°C). If using a charcoal or gas smoker, prepare indirect heat and add 2 cups soaked wood chips (drain before using) to generate smoke.

Place the rubbed pork belly on the smoker grates, fat side up. Smoke at 225°F until the internal temperature reaches 165°F (about 2.5–3.5 hours depending on thickness). Maintain steady temperature and add wood chips as needed for consistent smoke.

Optional: During the last 30 minutes, brush the top with 2 tablespoons honey for a glossy finish and return to smoker to set the glaze.

Continue smoking until the internal temperature reaches 195–203°F for a very tender, pull-apart texture (total time 4–6 hours) or remove at 185–190°F if you prefer sliceable but tender belly (about 3.5–4.5 hours). Use an instant-read thermometer to check doneness.

Remove pork belly from smoker and tent loosely with foil. Let rest 20–30 minutes to let juices redistribute before slicing.

While the pork rests, make the sriracha aioli. In a bowl combine 1 cup mayonnaise, 3 tsp sriracha, 1 tbsp fresh lemon juice, 1 tsp minced garlic, 1 tsp sesame oil, 1 tsp honey, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Whisk until smooth and taste; adjust heat or salt by adding more sriracha or lemon as desired. Chill until ready to serve.

Slice the rested pork belly into 1/4–1/2 inch slices for serving, or into larger chunks for sharing. Arrange on a platter.

Drizzle or serve sriracha aioli on the side. Garnish with thinly sliced green onions and toasted sesame seeds. Serve lime wedges alongside to squeeze over the pork if desired.

Leftovers: refrigerate well-wrapped up to 4 days. Reheat gently in a 300°F oven until warmed through or sear slices in a hot skillet to re-crisp edges.