smoked pork belly Recipe
all natural pork belly, cured, brined, smoked & sliced
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Ingredients
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Pork Belly Preparation
Method
Preparation and Smoking
Curing the Pork Belly
In a large bowl, mix together kosher salt, brown sugar, black pepper, garlic powder, and smoked paprika. Rub the mixture all over the pork belly. Place the pork belly in a resealable plastic bag or a covered container, and refrigerate for at least 7 days, turning the bag every couple of days.
Brining
After 7 days, remove the pork belly from the refrigerator, rinse it under cold water to remove excess cure, and pat it dry. In a pot, combine water and any remaining brine ingredients, then bring to a boil and allow to cool. Submerge the pork belly in the brine for 12 to 24 hours.
Smoking the Pork Belly
Preheat your smoker to 225°F (107°C). Soak applewood chips in water for at least 30 minutes. Place the pork belly on the smoker rack and add the soaked wood chips to the smoker. Smoke for 4 to 5 hours or until the internal temperature reaches 190°F (88°C).
Slicing and Serving
Once smoked, remove the pork belly from the smoker and allow it to rest for at least 30 minutes. Slice thinly and serve as desired.
