Mississippi Style Barbeque Pork Belly Recipe

Make brine

In a large saucepan, combine 8 cups water, kosher salt, 1 cup brown sugar, peppercorns, bay leaves and smashed garlic. Bring to a simmer just until sugar and salt dissolve. Cool completely to room temperature (about 45–60 minutes) or refrigerate until cold.

Brine pork

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

Rinse and dry

Remove pork from brine, rinse under cold water, and pat dry thoroughly with paper towels. Let sit uncovered in refrigerator for 1–2 hours to dry further (this helps form a better bark).

Mix paprika, smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder and cayenne in a small bowl until even. Reserve 2–3 tablespoons for finishing glaze (optional).

Generously coat the exterior of the dried pork belly with the dry rub, pressing to adhere. Allow pork to sit at room temperature 30 minutes while you preheat the smoker or oven.

Cook aromatics

Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add finely chopped onion and cook until translucent, 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Simmer sauce

Stir in ketchup, 1/2 cup apple cider vinegar, molasses, brown sugar, Worcestershire, hot sauce, smoked paprika, salt and pepper. Bring to a simmer, reduce heat to low and cook, stirring occasionally, 12–15 minutes until slightly thickened. Taste and adjust salt, vinegar or sugar to balance sweet, tangy and smoky. Keep warm. Reserve 1/2 cup for glazing during the last stage of cooking.

Preheat smoker to 225°F (107°C) using mild wood (apple or hickory). If using oven, preheat to 250°F (121°C). Place pork belly fat-side up on a rack set in a roasting pan or smoker grate. Insert a probe thermometer into the thickest part of the meat.

Smoke/roast the pork belly until internal temperature reaches 165°F (74°C), about 3–4 hours depending on thickness. During cooking, baste lightly with some of the barbecue sauce every 45–60 minutes after the first hour to build glaze and color.

Once 165°F is reached, increase heat to 300°F (149°C) or move pork to a hotter zone of the smoker. Continue cooking until internal temperature reaches 200–205°F (93–96°C) for very tender, sliceable pork belly, about another 1–2 hours. Total cook time ~5–6 hours.

In the last 30 minutes, brush reserved 1/2 cup barbecue sauce over the belly every 10 minutes to form a sticky glaze. If you prefer a deeper char, finish over a hot grill for 2–3 minutes per side, watching carefully to avoid flare-ups.

Remove pork belly and tent loosely with foil. Rest for 20–30 minutes before slicing into 1/3–1/2-inch slices.

While pork cooks, prepare the greens. In a large heavy pot, sweat sliced onion in 1 tablespoon butter (or a splash of oil) over medium heat until softened, 4–5 minutes. Add minced garlic and cook 30 seconds.

Add collard greens, smoked ham hock, chicken stock, 2 tablespoons apple cider vinegar, red pepper flakes and 1 teaspoon salt. Bring to a gentle simmer, cover partially and cook until greens are tender, 30–45 minutes. Remove ham hock, shred meat and return to pot.

Stir in drained hominy and simmer 5–7 minutes to heat through and allow flavors to meld. Adjust seasoning with salt and more vinegar to taste. Finish with 1 tablespoon butter and chopped parsley just before serving.

Pour buttermilk into a shallow bowl and place flour, cornmeal, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne in another bowl; whisk to combine.

Heat 2 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Working in batches, toss okra in buttermilk to coat, then dredge in the flour-cornmeal mixture, pressing lightly to adhere.

Fry okra in batches until golden brown and crisp, 3–4 minutes. Use a slotted spoon to transfer to a paper towel–lined tray and season immediately with a pinch of salt. Keep warm in a low oven (200°F/95°C) while finishing remaining batches.

Combine diced watermelon rind, white vinegar, sugar, salt, mustard seeds, celery seeds and red pepper flakes in a small saucepan.

Bring to a gentle simmer over medium heat, then lower heat and cook, stirring occasionally, until rind is translucent and liquid is syrupy, about 10–12 minutes. Cool to room temperature and refrigerate until service. Relish can be made a day ahead.

Slice rested pork belly into portions. Warm additional barbecue sauce if desired and brush slices lightly.

Arrange a bed of southern greens and hominy on each plate, place 3–4 slices of glazed pork belly on top or beside, add a generous scoop of fried okra and a spoonful of watermelon rind relish. Garnish with chopped parsley and serve lemon wedges on the side to brighten the greens or okra.

Serve immediately while pork is warm and okra is crisp.