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smoked pork belly on a grill grate

Smoked Pork Belly

Indulge in smoky perfection with this mouthwatering smoked pork belly recipe. Crispy, savory, and unforgettable!
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Prep Time: 10 minutes
Cook Time: 4 hours
Course: Main Course
Cuisine: BBQ
Servings: 6 people
Calories: 1589kcal
Author: Marwin Brown

Ingredients

  • 4 pounds Pork Belly
  • ½ tablespoon Allspice
  • 1 tablespoon Smoked Sweet Paprika
  • 1 tablespoon Kosher Salt
  • 1 tablespoon Black Pepper
  • ¼ teaspoon Cayenne Pepper
  • 2 tablespoon Brown Sugar

Instructions

  • Mix all dry spice ingredients together in a small bowl or ramekin. Set aside
  • Season the whole pork belly on both sides overnight with dry rub
  • Prepare smoker for low and slow smoking off direct heat. Add seasoned pork belly meat and smoke at 225-250 for three hours or internal temp reaches 165 degrees F
  • Remove pork belly from the grill. Wrap the pork belly in butcher paper and smoke for another hour.
  • Remove and allow the pork to rest.
  • Cut into thick slices and eat as you would a beef brisket along with your favorite bbq sauce.

Video

Notes

  1. Select Quality Pork Belly: Start with a high-quality cut of pork belly. Look for fresh, well-marbled pork belly with a good balance of meat and fat. The quality of the meat will greatly impact the final flavor.
  2. Dry Brine: Season the pork belly generously with kosher salt and any desired seasonings. Allowing the pork belly to dry brine in the refrigerator for several hours or overnight will enhance flavor and moisture retention.
  3. Add Flavorful Rub: Create a flavorful dry rub using a mix of spices and herbs that complement the pork's natural richness. Common spices include black pepper, smoked paprika, garlic powder, and brown sugar.
  4. Low and Slow Cooking: Smoke the pork belly at a low and consistent temperature, typically between 225°F and 250°F (107°C-121°C). This slow cooking method allows the meat to absorb the smoky flavors gradually.
  5. Use Fruit or Hardwood Smoke: Consider using fruitwoods like apple or cherry, or hardwoods like oak and hickory, which can impart a complementary smoky flavor to the pork belly. Avoid strong woods that may overpower the meat.
  6. Baste with Flavor: Periodically baste the pork belly with a flavorful liquid, such as apple juice, apple cider vinegar, beer, or a mix of your rub ingredients. This adds moisture and depth to the flavor.
  7. Wrap for Tenderness: To maximize tenderness and flavor, consider wrapping the pork belly in foil or butcher paper during the smoking process. This helps retain moisture and intensifies the smoky essence.
  8. Resting Period: After smoking, allow the pork belly to rest for at least 20-30 minutes before slicing. This helps redistribute juices and locks in flavor.
  9. Experiment with Sauces: Serve the smoked pork belly with a variety of sauces or condiments to allow for customizable flavor combinations. Consider classic barbecue sauces, sweet glazes, or tangy mustards.

Nutrition

Calories: 1589kcal | Carbohydrates: 6g | Protein: 29g | Fat: 161g | Saturated Fat: 59g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 75g | Cholesterol: 218mg | Sodium: 1262mg | Potassium: 612mg | Fiber: 1g | Sugar: 4g | Vitamin A: 648IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg
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