SMOKED PORK BELLY - SIGNATURE PORK RECIPE
One of the tastiest meats you will ever cook is a smoked pork belly. The fat to meat ratio of your pork belly is perfect for cooking long and slow. The process tenderizes the muscle, renders the fat and provides you with meat that will melt in your mouth and magnificent pork belly burnt ends. Your smoked pork belly will have a crispness similar to bacon.
Provided by cavetools
Categories Main Course
Number Of Ingredients 16
Steps:
- Mix your agave nectar and olive oil. Use a sharp knife to make incisions into the fat side of your pork belly. Use your mixture to coat your pork.
- Mix your dry rub then coat your entire pork belly. You need to set aside some of your rub for later.
- Let your rub soak into your pork belly for about one hour.
- When your smoker reaches a temperature of 250 degrees Fahrenheit, put your smoked pork belly into your smoker.
- Always put your pork into your smoker with the fat side up. This will enable your pork belly to render and become tender.
- Once you have been smoking your pork belly for two hours, wrap your pork in aluminum foil to prevent the meat from burning while rendering the fat.
- Prior to placing your smoked pork belly on the foil, sprinkle a small bed of brown sugar along the length. Place your pork on the foil and cover with your remaining pork rub.
- Now drizzle your tiger sauce on the top.
- Mix your honey and honey barbecue sauce together then drizzle on top of your meat.
- Now put your butter on the very top. Turn over your meat and repeat the same process on the other side.
- Wrap you smoked pork belly in the aluminum foil and put it in your smoker for two to three hours.
- Use your meat thermometer to determine when your smoked pork belly reaches 165 degrees Fahrenheit.
- Remove your pork from your smoker, place on a platter, cover lightly with aluminum foil and let it rest and cool for a few minutes.
- Now you need to decide how to serve your delicious smoked pork belly. You can shred your pork for amazing sandwiches, cube your pork and insert toothpicks or slice your pork into moist and tender servings.
Nutrition Facts : ServingSize 3 oz, Calories 240 kcal
SMOKED PORK BELLY SLICES
Smoked Pork Belly Slices - smoky , sweet and flavorful. Uncured thick bacon slices (from Costco) rubbed with homemade smoking dry rub, smoked at low temperature on an electric pellet smoker. Smother in bbq sauce or use in sandwiches, beans, soups and tacos.
Provided by Lyubomira
Categories Appetizer
Time 3h10m
Number Of Ingredients 13
Steps:
- Source your pork belly. You can either buy one big piece and cut it or get pre- cut pork belly from your butcher or the store.
- Make sure the skin of the pork belly is removed.
- Cut into 1/2 inch thick slices.
- Preheat your smoker to 225 F.
- Season the pork belly with dry rub of your choice, mine is in the recipe card below. I used a combination of salt, pepper, paprika, smoked paprika, garlic powder, onion powder and brown sugar. If you follow a low carb diet, you can use a low-carb brown sugar substitute.
- Place pork belly sliced on the smoker and smoke until the internal temperature reaches 165 F.
- Spray with apple juice or apple cider vinegar 2-3 times (optional).
- Once the pork belly slices reach a temperature of 165 F, wrap in foil and smoke to 30-60 more minutes, until the temperature reaches 200 F. You can also brush with bbq sauce before you wrap in the foil (I like to add the sauce later).
- Remove from the smoker, cut into pieces and enjoy.
Nutrition Facts : Calories 401 kcal, Carbohydrate 2 g, Protein 7 g, Fat 40 g, SaturatedFat 14 g, Cholesterol 54 mg, Sodium 283 mg, Sugar 1 g, ServingSize 1 serving
21 BEST WAYS TO COOK PORK BELLY
Looking for the best pork belly recipes? From sandwiches to salads to sliders, these recipes are easy to make and so tasty!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 21
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pork belly recipe in 30 minutes or less!
Nutrition Facts :
SMOKED PORK BELLY
Serves 6 Prep Time: 10 minutes (24 hours refrigeration) Cook Time: 3-4 hours Wood: Cherry or Apple
Provided by Mark Rogers
Categories BBQ Breakfast Main Course
Time 3h45m
Number Of Ingredients 8
Steps:
- Mix all ingredients of the dry rub together in a small bowl using a fork or a whisk.
- Prep the pork by removing the skin (if it is still attached). Slice scores through the fat but not through the flesh with a very sharp knife to cross-hatch throughout the entire fat layer.
- Place the pork belly on a sheet pan and add a liberal amount of rub on the belly, rubbing it into all the crevices. Cover and refrigerate for 24 hours.
- Remove the pork belly from the refrigerator at least an hour prior to smoking to bring it to room temperature.
- Bring the temperature of your smoker up to 225 F. Add your wood chips to start the smoke and place an aluminum drip pan with a few inches of water under the grates to catch drippings.
- Place the pork belly fat side up on the grates and smoke until it reaches an internal temperature of 165 degrees F, which will take 3 to 4 hours.
- Remove the pork belly from the smoker and let rest on a wire rack for at least 15 minutes.
- It can be sliced and eaten right away, or it can be chilled, sliced and crisped up on the grill or pan fried for a few minutes on each side.
Nutrition Facts : Calories 1996 kcal, Carbohydrate 6 g, Protein 37 g, Fat 202 g, SaturatedFat 73 g, Cholesterol 272 mg, Sodium 147 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 116 g, ServingSize 1 serving
HOW TO COOK PORK BELLY SLICES
Learn different methods of cooking pork belly slices or strips. You can bake them, pan or air fry them or you can grill them.
Provided by Adina
Categories Beef, Pork and Lamb
Time 35m
Number Of Ingredients 6
Steps:
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper or aluminum foil.
- Rub the meat with all the spices.
- Bake 30 - 40 minutes (depending on the thickness of the meat and your oven) until crispy and golden brown, flipping halfway through. Check the internal temperature (74 degrees Celsius/ 165 degrees Fahrenheit).
- Heat a large skillet. Don't add fat; the belly will render a lot of fat. Instead, place the seasoned slices in the pan.
- Cook, often flipping with tongs. If there is too much splatter, use a splatter screen. The pieces should be golden brown and crispy on both sides. Cooking will take about 5-7 minutes per side. You can slice the meat thinner for a shorter cooking time. Check the internal temperature (74 degrees Celsius/ 165 degrees Fahrenheit).
- Glaze: Should you want to glaze the meat, discard the rendered fat first, or the dish will be too fatty. Add the sauce during the last 2-3 minutes of the cooking time. Lower the temperature and flip the slices frequently to coat them all over.
- Preheat the air fryer if necessary; mine needs 3 minutes preheating.
- Place the seasoned pork in the basket in a single layer.
- Cook at 200 degrees Celsius/ 400 degrees Fahrenheit for 12-15 minutes, flipping twice in between. The cooking time depends on the thickness of the slices. Check the internal temperature (74 degrees Celsius/ 165 degrees Fahrenheit).
- Glaze the pieces (if desired) with your favorite BBQ or Asian sweet chili sauce before serving.
- Slice: When grilling pork belly slices, I prefer to use thinner slices, about ¼ - ½ inch/ 6-12 mm thick.
- Rub the meat with the spices or your favorite dry rub at least 30 minutes before cooking. You can also marinate the meat in your favorite marinade for at least 3 and up to 12 hours. When grilling, let any excess marinade drip off.
- Heat the grill. Grill the meat until slightly charred but not burnt, about 2 minutes per side, depending on the thickness. Check the internal temperature (74 degrees Celsius/ 165 degrees Fahrenheit) or cut one piece in the middle to see if it's cooked through.
- Grill pan: You can cook the sliced pork belly in the grill pan the same way. It might need a few minutes longer but check.
Nutrition Facts : ServingSize 1 /6 of the dish, Calories 367 kcal, Protein 29 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 105 mg, Sodium 294 mg, UnsaturatedFat 16 g
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- To make the cure: Mix together salt, dark brown sugar, black pepper, coriander, granulated garlic, pink salt, ground bay leaves, allspice, and cloves in a small bowl. Coat entire pork belly with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping bag about every 12 hours.
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- So I'm going to cut mine in some thinner strips to manage them and season them up and let them sit for about an hour. And then I'm gonna cook them up in the Grilla.
- Pork belly may come with the rind on, as you see here, which is the skin, or you may have it where it's already off. What I purchased had it on so I'm basically just gonna use a boning knife and lift while I peel it away to remove it. You can save this for cracklins if you want and fry it up, or you can actually cook your pork belly with this rind on here. It just kind of is it has a little more chewy texture and you have to cook it a little bit higher heat.
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