Smoked Pork Belly Recipes

SMOKED PORK BELLY - SIGNATURE PORK RECIPE

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.

HOUSE SMOKED PORK BELLY

Steps:

• Mix the brown sugar, kosher salt, curing salt, fennel seeds, garlic powder, onion powder, smoked paprika, black pepper, cumin, cinnamon and allspice berries in a large mixing bowl. Thoroughly rub the entire pork belly with the spice mixture. Let the pork belly rest in the fridge for 7 days.
• Using mesquite charcoal, heat your smoker to 200 to 225 degrees F. Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F, 6 to 8 hours.
• Once the belly reaches 165 degrees F, remove from the smoker and place on a tray or cutting board to rest for 10 to 15 minutes. Slice thinly into strips or into lardons and deep-fry in 350 degrees F vegetable oil for 1 minute. Serve.

BARBECUED PORK BELLY

Steps:

• Step 1: Remove the skin (also called rind) from the pork belly (if still on). Score both sides with a sharp knife, cutting a 1-inch crosshatch pattern with cuts 1/4 inch deep. ShareTweetPin1K Shares Step 2: Make the rub: Place the salt, sugar, paprika, garlic, chili powder, cumin, black pepper, mustard powder, white pepper, and cayenne in a bowl. Mix well with your fingers. ShareTweetPin1K Shares Step 3: Sprinkle the rub over the top, bottom, and sides of the pork belly, rubbing it into the meat with your fingers. ShareTweetPin1K Shares Step 4: Set up your smoker following the manufacturer's instructions, and preheat to 225 degrees. Add the wood as specified by the manufacturer. ShareTweetPin1K Shares Step 5: Smoke the pork belly fat side up until bronzed with smoke and the internal temperature is 165 degrees. This will take about 3 to 4 hours. ShareTweetPin1K Shares Step 6: You can serve the pork belly hot out of the smoker, but you'll get a better texture and flavor if you chill and reheat it. If using the second option, transfer the pork belly to a wire rack over a baking sheet and let cool to room temperature, then cover and refrigerate until cold. The recipe can be made up to 3 days ahead. ShareTweetPin1K Shares Step 7: Cut the chilled pork belly crosswise (against the grain) into 1/2-inch thick slices. Lightly season each slice on both sides with salt and pepper. ShareTweetPin1K Shares Step 8: Meanwhile, set up your grill for direct grilling and preheat to medium-high. Ideally, you'll be grilling over wood or will add some wood chunks to your fire. ShareTweetPin1K Shares Step 9: Arrange the pork belly strips on the grate on the diagonal and grill until sizzling and browned on both sides, about 2 minutes per side. (Give each slice a quarter turn after 1 minute to lay on a crosshatch of grill marks.) Don't over-crowd your grill. The melting fat may cause flare-ups-so you want to leave yourself plenty of maneuvering room to dodge the flames. ShareTweetPin1K Shares

21 BEST WAYS TO COOK PORK BELLY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pork belly recipe in 30 minutes or less!

SMOKED PORK BELLY

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.