How To Make Smoked Pork Belly
With its low and slow cooking process, this smoked pork belly is bursting with rich flavors. The meat is also extra tender and almost melting in your mouth.
Ingredients
- 2½ lb pork belly
For Dry Rub:
- 1½ tbsp Kosher salt
- ⅓ cup brown sugar
- 1 tsp sweet paprika
- 2 tsp chili powder
- 1 tsp fresh ground pepper
Instructions
- Mix all the rub ingredients together in a small bowl and set aside.
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Remove the skin if it is still attached.
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Place your pork belly on a rimmed baking sheet, and using a sharp knife, score the fat side of your pork belly in a crosshatch pattern. Be sure to only cut into the fat.
- Sprinkle the dry rub mixture over your pork belly, being sure to cover the whole piece of meat. Massage the rub into the cross-hatch cuts.
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Cover with plastic wrap and place in the refrigerator for at least 12 hours. This can be kept in the fridge for up to 24 hours.
- Remove the pork belly from the refrigerator and allow it to come to room temperature for about an hour before smoking.
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Preheat smoker to 225 degrees F.
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Place the pork belly fat side up in the smoker. Place a foil pan with an inch or so of water under the pork belly to catch the dripping. The water can be replenished as needed throughout the smoking process.
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Smoke the pork belly using applewood until it reaches an internal temperature of 165 degrees F. This may take up to 6 hours.
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Once it reaches 165 degrees F, remove the pork belly from the smoker and allow it to rest on a wire rack for 15 to 30 minutes before slicing.
Nutrition
- Sugar: 6g
- :
- Calcium: 12mg
- Calories: 514kcal
- Carbohydrates: 6g
- Cholesterol: 68mg
- Fat: 50g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 23g
- Polyunsaturated Fat: 5g
- Potassium: 193mg
- Protein: 9g
- Saturated Fat: 18g
- Sodium: 910mg
- Vitamin A: 190IU
- Vitamin C: 1mg
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