Therefore, you should be very careful as you do this. Take 1-inch thick strips of pork belly, and coat all sides with the dry rub. Preheat smoker or grill to 225 degrees. When the wood is ignited and producing smoke, place the pork in the smoker or grill, skin side up, and smoke until pork registers 160 degrees on an instant read thermometer inserted into the center of the belly, about 4 to 5 hours. Mention, Best Smoker Recipes, pork recipes, Smoked Pork Belly. We want it to get real hot. Grill fat side up at 245 F., till meat temperature is 160 F., no mop. Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F (about 6 hours). Return to the smoker for 1.5-2 hours. Prepare your smoker and pork belly Preheat your smoker to 250F. Make the same cuts from side to side. Using your Thermapen MK4, pull the belly when the meat reaches an internal temperature of 190F - 195F. Pour the marinade over top of pork. 6. Spritz (optional). A smoked pork belly is a BBQ-friendly fatty dish, made from pork slowly cooked on a charcoal grill, wood pellet or electric smoker. Im a regular home cook, like most of you, doing my best to get a good meal on the table for my family. 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. Once all the flavors have seeped into the meat, all that's left is to bake it for 30 minutes. Pork Belly, Smoked Pork Belly, Smoked Pork Belly Recipe. Place pork belly cubes into the smoker and smoke for 3 hours. When roasting pork belly, the skin is a great addition as it will turn into a nice, crispy layer. Place pork belly, fat-side down, in hot fat; cook until browned on all sides and heated through, 5 to 10 minutes. You can still get a good meal on the table, with a few shortcuts to help you along the way. If you were curious about how to make the best smoked pork belly you now know what to do ! It is best to taste first, then add salt if needed. It is important to take the meat out of the smoker the moment it is done smoking to prevent overcooking. Your smoked pork belly will have a crispness similar to bacon. Cut the pork belly into strips and then continue cutting them into approximately 1" x 1" cubes. Smoke until the internal temperature reaches 195F (this normally takes about 6 hours). Serve with extra BBQ sauce for dipping. Im a regular home cook, like most of you, doing my best to get a good meal on the table for my family. You can purchase pork belly with the skin/rind removed, or you can purchase it with it in tack. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make! Bring the water to a moderate boil, and cook pork for 10 minutes to remove scum. Discard cooking water and rinse the pork again. Oh well. Allow the meat to smoke for 3 to 4 hours, or until it reaches an internal temperature of 200 degrees. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright 2015-2022 Hanks True BBQ. Start by cutting parallel lines in one direction, then rotate the meat 90 and do the same again. Spritz the pork belly with apple juice every 45 minutes or whenever it starts to look dry. So if you are concerned about nitrates or nitrates, this is the perfect cut for you! Learn how your comment data is processed. As an Amazon Associate I earn from qualifying purchases. Here is the r. Preheat your smoker to 275 degrees F (135 degrees C) with lump charcoal and your favorite fruit or nut tree wood. Take the pork carnitas seasoning and rub it all over the pork belly, making sure to push it into the slices as well. 10 pound slab average * All perishable orders placed Wednesday after 12pm EST through the weekend, will be shipped the following Monday. Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features. Cut into 1-inch (2.5-cm) cubes. Quickest Crispiest Cantonese Pork Belly (Siu Yuk) BEST Recipe - Keto Friendly by Tim Leung Tim Leung 50K views 1 year ago 75K views It's Your Kitchen 55K views Super Crispy Pork Belly in. Place the pork belly directly onto the grate or rack and (if using) stick a meat thermometer probe into the thickest part. Serve the smoked pork belly with some eggs, potatoes, and toast for a BBQ breakfast meant for a king. HOW TO MAKE SMOKED PORK BELLY: Preheat smoker to 225. Smoked Pork Belly Recipe Cooked Low and Slow, BBQ Pork Belly, smoked pork belly burnt ends, Smoked Chicken Legs with Easy Dry Rub Recipe, Best Deviled Eggs Recipe (This One Step May Surprise You! Preheat your smoker to 275F. )Continue, Understanding minced garlic conversion can help you create your favorite recipes when you dont have access to garlic cloves. Continue to cook, basting every 30 minutes until the belly reaches an internal temperature of 200 (about 1 hours). In case you have a pellet grill or smoker, you will be requiring pellets. Unless otherwise noted, all images and content here onThe Country Cook are original and copyright protected under the Digital Millennium Copyright Act. Perfect Smoked Pork Belly 398,388 views Dec 21, 2016 5.3K. Cook time can vary greatly depending on the size of the pork belly, strips, and with each individual smoker. Salt pork is made from pork belly that has been salted and cured (hence the name) whereas pork belly is a cut of meat from the side of the pig. You can always keep the pork belly unwrapped. With a sharp knife, score the meat by slicing long diagonal lines into it, and then rotating the pork belly and repeating. 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). All text, recipes and photos are owned by Hank's True BBQ and is being protected by copyright laws. Pat the pork belly dry with paper towels and return it to the refrigerator. Be careful to slice just partway into the skin; you don't want to expose the meat, or you'll risk drying it out. Another tip that I would offer up is to use homemade barbecue sauce. In case you want the pork belly to be a little tougher, then you can take it out now. As a result, not everyone is completely aware of what it really is. A traditional smoker can also be used. Once preheated, place the slab of pork belly fat-side-up on the smoker grate. Flip all of the strips, close the lid, and cook for approximately an additional hour. Generously spread the mixture over the pork belly cubes, rotating the cubes to ensure that all sides are equally seasoned. For smoked pork belly, however, you are going to need fresh, raw pork belly. Place the pork in a one gallon sealable plastic bag. With a sharp knife, make several parallel cuts across the skin of the pork belly, 1/4 to 1/2-inch apart. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. I like to say my recipes are for the busy cook (you know who you are!). Prepare the pork belly and dry rub. Heavily coat all sides. After three hours of 250F exposure in our smoker and spritzing a few times we put them in an aluminum . This usually takes three to four hours. Lightly season all surfaces of belly strips with barbecue rub. If you prefer your pork belly crispy, you may quickly pan-fry it for a few minutes after slicing. Expel as much air as possible, seal bag and toss to coat evenly. Close the lid and cook for approximately 45 minutes. Now remove the meat from the grill and open all vents and stoke that fire. Your email address will not be published. Cover and refrigerate for 24 hours. Although I have been smoking pork for as long as I can remember, I only started smoking pork belly fairly recently. If your pork belly is refrigerated, transfer it to the counter to come to room temperature for 1 hour before smoking. 3. Instead, the skin acts like a barrier, preventing the heat from getting through properly. This is not spicy, I dont want the rub to take over or mask the seafood flavor. Your email address will not be published. Place bacon into your smoker and smoke until it reaches an internal temperature of 150F (normally takes about 4 hours). Trim off excess fat from pork belly. Season each individual cube liberally with your favorite rub making sure that each side is coated. I recommend cherry or applewood for pork belly. Pork belly is great as an appetizer! Analytical cookies are used to understand how visitors interact with the website. Transfer the pork belly strips into aluminum pans (I used three, which filled the grill). This cook used Hickory pellets, but use what you prefer. This Smoked pork bellyrecipe will have you questioning why you ever bought bacon at your local grocery store itsfinger-licking good. Sprinkle a cup of pork dry rub liberally over the pork belly slab on all sides. Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors. If you don't want anything intruding on the natural flavors of the meat, then you can hold off on the sauce. Put effort into selecting the ideal cut of pork belly to ensure that it will taste amazing when prepared. Cooking time on a smoker for pork belly is usually around 3 to 4 hours. Pork belly makes a great substitute for bacon (it may even be better), though it is not as salty as bacon. Start by scoring the skin. The added sweetness kicks things up a notch. I used a Traeger pellet smoker for this. 1/2 cup Historic BBQ Red. I prefer to do this on a wire rack. The leaner the cut is, the better it will be. Cut about -inch deep into the meat, on both sides. Mix the sweet paprika, ground pepper, dry mustard, chili powder, garlic powder, and cayenne pepper and rub a liberal amount all over the fat layer of the pork belly. Skin Off For Pork Belly Burnt Ends (Superior) The ultimate sensation. Learn how to cook up restaurant-quality ribs with this low and slow cooking process. Massage it into the meat and into the crosshatch cuts Smoke. You need to keep the cooking temperature as low as possible. We want it to get real hot. Apply the rub to the entire pork belly and make sure to work it into the scored section. Pork belly is uncured, unsmoked bacon with juicy layers of fat wrapped around the meat. Now, if you are hoping for a slightly more firm meat to make sliced pork belly, then this may be the right time to take it out of the smoker. Please leave a 5-starrating in the recipe card below and/or a review in the comments section further down the page. In this post I will give you tips for flavoring the pork belly as well as showing you how to smoke it to perfection. I agree, and if you try it be sure to let me know what you think. To get permission, please contact us. The longer you let it chill, the better flavor you get. Have a great weekend! 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. I threw on a couple pieces of peach and cherry wood for smoke flavor. If your pork belly does not already have the skin removed, remove it using a sharp knife. Also, as the fat renders, it runs down the meat essentially basting it as it smokes. Remove pans from smoker. Slice into " inch pieces. When buying this cut of meat, you can ask the butcher to remove the skin. Set up your smoker to cook indirect at 250F. Can I Use Pork Belly In Place Of Bacon? Turn the heat down to 160C/320F and continue roasting for 25 minutes per 500g/1lb until it reaches 62C/145F on a meat thermometer. This should give you an accurate reading. It is always good to double check, though. Let it rest for up to 15 minutes. Slice scores through the fat but not through the flesh with a very sharp knife to make 1" cross-hatch throughout the whole skin. Season with salt. Remove the skin if necessary and then score the pork belly. Smoked pork belly should be full of flavor and melt-in-your-mouth. All Rights Reserved. When making a homemade sauce, though, you can make sure that all the ingredients are fresh and that there is a balance between the flavors. Remove the pork belly from the smoker and let rest on a wire rack for at least 15 minutes. Fire up smoker or grill to 225 degrees for indirect heat, adding chunks of apple wood when at temperature. Roasting - The pork is spread out on a sheet pan and roasted at 425 degrees Fahrenheit for around 20 minutes per pound. So, you may need to increase the amount of salt used in the recipe. Your email address will not be published. As you will have noticed, I have skipped the garlic powder and onion powder this time around and only included the basics. Smoked pork belly can be sliced and served right away, with sides like coleslaw or this smoked corn on the cob. While you do want to add flavor to the meat, you don't want to go overboard. Ensure all sides are thoroughly coated. Place the pork belly bites in a baking dish. Here at Recipes For Dads, we hope to inspire other dads to cook amazing and easy smoked and grilled recipes for their families. Place pork belly on smoker grates. Smoke for three hours at 250 degrees Fahrenheit (F), or until you like the color of the meat. When the skin is removed, it's salted, cured and smoked to make bacon. It really makes smoking so easy. Remove the skin from the pork belly. Using a filet knife, place multiple minor cuts throughout the skin to remove it easily. This dish has gained popularity in Asian and Hispanic cuisine. This Sunday, the Miami Dolphins are going head-to-head with the Los Angeles Chargers. If you feel like it is missing that extra kick, fire up the smoker to 450 F. Cube or slice the meat and toss it in sauce. Scoring exposes more surface area, allowing better heat penetration. Brush on the BBQ sauce and return to the smoker. You are in luck, because I have a step-by-step mouthwatering recipe for pork belly burnt ends that you will definitely want to check out! This cookie is set by GDPR Cookie Consent plugin. Place the pork belly on a sheet pan and add a liberal amount of rub on the belly, rubbing it into all the crevices. Open the flame broiler and flip the pork belly so that the meat side is up. Having the rind removed allows the smoke and flavors to penetrate the meat more thoroughly. Thinly slice the smoked pork belly and serve. After 2 hours, spritz the cubes with apple juice. Add the pork belly to the smoker, close the lid and cook for approximately 8 hours, until internal temperature reaches 190F. And this smoking recipe will add a smoky touch to the juicy and tender meat, boosting its flavor to a new height. Step By Step. For best flavor and texture, enjoy within 6 months (though it is safe to eat for significantly longer than that). Once your smoker has preheated, place the slab of pork belly fat-side-up on the smoker grate. To remove the skin, grab a paper towel and choose a lose corner of the skin. Smoke pork belly for 2 - 2 hours. Before placing the pork belly on the smoker, fill an aluminum drip pan with a few inches of water and place it under the grates of the smoker to catch the drippings. It usually doesn't take long. The general concept about smoking pork is that the more you keep it in the smoker, the more tender it gets. It also ensures that the meat is cooked at a lower temperature. Place the pork belly cubes fat side-up on the rack, leaving a small space between each cube for even cooking. The perfect recipe to throw on the smoker for guests! Off. Season the pork belly generously with your dry rub, being sure to coat all sides. Flip all of the strips, close the lid, and smoke for an additional hour. Do You Smoke Pork Belly Fat Side Up Or Fat Side Down? Initially you will set the smoker to 225 degrees F. Once the pork belly is cooked all the way through, take the meat out and smother in BBQ sauce. This is because something that is too strong will overpower the pork. Remove from the smoker and let rest for one hour to continue cooking (the internal temperature will rise another 25 degrees during this time). To store: Once cooled, place the pork belly in an airtight container and refrigerate it for up to 4 days. Then, take out of the smoker and let it rest for about 20 minutes before serving. This website uses cookies to improve your experience while you navigate through the website. Slice the pork belly into 1 1/2 inch cubes. However, hickory, pecan, maple, or other fruitwood varieties work well. The intent is not to turn it into bacon but to cook it similarly to a roast. Make sure to work it into the skin and score it. There is no right or wrong answer, here. Place the pork belly fat side up on the grates and smoke it until it reaches 165F internally. Don't worry, most sauces are really easy to make and can be whipped up in a few minutes. You can then slice or cut into pork belly cubes before serving. 2) Place cubed pork belly onto a baking sheet. You can smoke skin-on or skinless pork belly, whichever you prefer. The pork belly usually comes with the skin on. The rub that I have chosen for this smoked pork belly recipe is equal parts sweet and spicy. Cut through the skin and fat but not into the meat. Skin on. I have often found that they have a slight aftertaste and I am not fond of it. In a small bowl, combine the brown sugar, paprika, and ground black pepper. In a bowl, mix all ingredients (except pork) together until well combined. This cookie is set by GDPR Cookie Consent plugin. Serves 6 Slice it thinly to make the ultimate pork belly sandwiches or enjoy it just as it is! (1 batch of my dry rub, or your favorite brand). Place the pork belly onto the smoker grate and cook for 3 to 4 hours, or until the internal temperature reaches 165F. However, this doesn't tell you the full story. Season the Bone in Pork Belly all over with Grannies Gold Mustard, Money Rub and Pecan Seasoning. Seriously, think bacon but 10x better! Brush on the BBQ Sauce (on meat side). Still hungry? You can't go wrong either way! Smoke. To freeze: Wrap pork belly tightly in foil or clingwrap then place it in a freezer-safe container or heavy-duty freezer bag. 1 4-5lb piece boneless pork belly, skin removed 3 chunks of a medium smoking wood, such as oak or hickory Procedure In a small bowl combine pepper and salt to make the rub. But opting out of some of these cookies may affect your browsing experience. This cut comes from the underside of the pig, near the loin. This post contains Affiliate Links. I'm Kristy a chef and connoisseur of all things BBQ! However, you will need to cut the pork belly into cubes first and then toss it in the dry rub. Alternatively, you can quickly pan-fry slices until hot and crispy. Required fields are marked *, Hi, I'm Brandie! Tips and Tricks in Smoking Pork Belly Keep the skin: In smoking, you'll have to slice off the fat cap including the skin but don't throw that away just yet. Fire up smoker or grill to 225F, adding chunks of smoking wood chunks when at temperature. Bacon is sold in slices and is often already smoked and cured. Flash frying - The pork is first seared and then finished off in a hot pan with olive oil or butter glaze. Set this aside while you trim and prepare the pork. Now, not all smoked pork belly recipes use BBQ sauce. You can find me either in my kitchen (or someone else's) or at a big outdoor barbecue surrounded by friends and family. 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. From pork.org It can even cause it to taste bitter. A traditional smoker can also be used. I did not this time, but it turned out delicious nonetheless! Try making some quick brioche buns if you plan on making pork belly sandwiches. Whatever the reason, that smoky flavor and, Read More Smoked Chicken Legs with Easy Dry Rub RecipeContinue, Deviled eggs are a must at any summer barbecue or cookout. Turn up the smoker temperature to 325 F and then cook the pork belly for up to 15 minutes. Season pork belly all over liberally with the rub. 2. With a cut this small, though, this is unlikely to happen. Your email address will not be published. Now, this question isn't as easy to answer as you might think. Sprinkle the pork all 4.2/5 (426) Total Time: 3 hrs 5 mins 4 pounds of pork belly will make roughly 20 servings, but it all depends on how you use it! Sauce the meat. Serve immediately. Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. Drain the liquid from the pan and add the Pork Belly Glaze to the . Sear the fat side for about 5 minutes, or until crispy. Click to share on Facebook (Opens in new window), Click to email a link to a friend (Opens in new window), Click to share on Twitter (Opens in new window). Otherwise, you will need to remove this skin yourself. Maintaining a low temp around 225F-250F is your best bet to get tender meat. Use a sharp knife and cut a cross-hatch pattern with a little over 1/2" spacing. When youre ready to start smoking the pork belly, preheat your smoker to 225F. It is because of this that you need to remove the pork belly skin. Using a sharp knife, score the skin across the width of the cut. Bake for 30 minutes, or until tender and browned. Fresh Belly Pork With Diamond Scored Skin. With most smokers, the heat source is at the top. Hi there, I'm Angela! This cookie is set by GDPR Cookie Consent plugin. Place pork belly cubes in a large bowl and toss with bbq seasoning rub. If purchasing your pork belly from a butcher, you can ask them to remove the skin for you. Score both sides with a sharp knife, cutting a 1-inch crosshatch pattern with cuts 1/4 inch deep. (function(d,u,ac){var s=d.createElement('script');s.type='text/javascript';s.src='https://a.omappapi.com/app/js/api.min.js';s.async=true;s.dataset.user=u;s.dataset.campaign=ac;d.getElementsByTagName('head')[0].appendChild(s);})(document,123324,'iyfm4tup2jrkbqgkekzm'); Copyright 2010-2022 - The Country Cook - Brandie Skibinski. Over at Cooker and a Looker, they recommend cuts about every half-inch. For the marinade, rub generously with sea salt. 3) Remove from oven and let cool slightly before wrapping in foil. Leave the meat in the fridge for a few hours, or even better, overnight. Smoke pork belly burnt ends at 225 to 250F for two hours. You can grab a slab of uncured pork belly at your local butcher or even wholesale stores like Costco or Sams Club. Step 3: Season Fat Cap However, there is no need for you to do this - it is a choice. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! STEP 1: Score and season the pork belly. Now, when doing so, it is important to only cut through the fat layer - don't cut into the meat. Once the smoked pork belly reaches 165F, remove it from the smoker and let it rest for at least 15 minutes. While an internal temp of 200 degrees F is a sure-fire way of knowing the meat is tender, another method is to simply use a fork to test the meat. Pork belly tends to taste best when paired with sweet elements. Cube your skinless pork belly into 1" - 2" cubes. Slice to serve and enjoy. Contents may not be copied and/or published without permission. These cookies track visitors across websites and collect information to provide customized ads. Naturally, you are free to make your own rub but make sure that it is a sweet rub. In, Read More Cloves to Minced Garlic Conversion When You Dont Have Garlic ClovesContinue, This easy & delicious Traeger Pulled pork goes great on sandwiches and pairs well with your favorite summer bbq side, Read More Traeger Pulled Pork This Recipe is a Crowd PleaserContinue, One of the secrets to a delicious, moist turkey is the brine. Pork belly is usually sold cured and processed, in the form of bacon or pancetta. If not, you can also serve it over white rice or with any of your favorite BBQ pork sides! In my opinion, having the best deviled eggs recipe, Read More Best Deviled Eggs Recipe (This One Step May Surprise You! Meanwhile in bowl add the barbecue sauce, mustard, brown sugar, and honey. Whencooked properly, it can easily become one of the most requested dishes at your family get-together. Cook up the ultimate football spread: Pork bites, deviled eggs. Once it is ready, you can remove the skin. Close the lid and cook for approximately 45 minutes. Place pork belly cubes into the smoker and smoke for 3 hours. 4 lb slab of center-cut pork belly cup BBQ pork rub Instructions Pre-heat your smoker to 250F. I recommend buying it already removed to save you a step in the kitchen. 100% Canadian pork. Slice scores through the fat but not through the flesh with a very sharp knife to cross-hatch throughout the entire fat layer. Im Mark Rogers (a BBQ aficionado) and dad who loves to cook, BBQ, smoke, and grill for my family and friends every chance I can get. Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place bag in the refrigerator to marinade . Bearcarver. Cut pork into 6 equal portions. In a small bowl, whisk together the sugar, salt, paprika, five spice powder, chili powder, garlic powder, pepper, and mustard powder. Perfect Smoked Pork Belly - YouTube Smoked Crispy Pork Belly Secret Revealed! Alternatively, you can quickly pan-fry slices until hot and crispy. Place the pork belly in the refrigerator for at least two hours to allow the marinade to penetrate through. Take the pork off the heat and let it rest on a wire rack for 15 minutes. Tent in foil and rest for at least 10 minutes. Place any leftovers in a freezer bag or container and place in freezer where it will last for up to 2-3 months. As with any other cut of smoked meat, it is important to let the smoked pork belly rest once it is taken out of the smoker. Place the pans in the smoker. Personally I believe that you should go for it. Before I introduce you to the recipe, I want to make sure that you know what pork belly is. The cured pork will then be smoked, before being sliced thinly to produce the streaky bacon you see the supermarkets. 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. Sprinkle the pork dry rub liberally over the pork belly slab on all sides. These cookies will be stored in your browser only with your consent. By taking the skin off the pork belly, the fat was able to completely caramelize and break down. Serve it sliced in chunks and pop in some toothpicks. Remove pork belly from the smoker, place them into a foil pan and add in the barbecue sauce, more seasoning, butter, and hot honey (if desired). Once the skin has been removed, take your filet knife and slice scores through the pork bellys fat just the fat, not the flesh into a crosshatch along the entire layer of fat. The smaller pieces tend to lose moisture more readily and thus can dry out during the smoking process. Allow to rest: Remove the cooked pork from the oven, tent loosely with . As with the rub, it is important to go with a mild wood. Your smoker will do all the hard work here! A nice bark will form starting around the three-hour mark. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you. Arrange butter in between the pork belly pieces. Popular throughout Asian cuisine, pork belly is a fatty cut that's full of flavour. Flip all of the strips, close the lid, and cook for approximately an additional hour. Mix all ingredients of the dry rub together in a small bowl using a fork or a whisk. Read our privacy policy here. By clicking Accept, you consent to the use of ALL the cookies. You will also need a sharp knife (and a food-grade spritz bottle if using the optional apple cider vinegar blend). This doesn't mean that you have to check the temperature of each individual piece. The pork belly is topped off by a thick layer of fat. For the sake of ease, I always add the rub shortly before smoking the pork belly. If you have a charcoal or electric smoker, then you will need wood chips for the machine. I used a Traeger pellet smoker for this. While a brine can be something as simple, Read More Easy Turkey Brine Recipe Extra Juicy and MoistContinue. Let it rest uncovered overnight. Place the slab of pork belly on the smoker, directly on the grates. Smoker (Traeger, pellet, wood, charcoal, or an electric smoker). Lightly season all surfaces of belly strips with barbecue rub. Return to the smoker for 1.5-2 hours. Place the pork belly to the side and prepare your rub to the side. Some are simply smoked in a rub. Here is the Smoke Pork Belly injection recipe: 16oz Apple Juice 2oz Worcestershire Sauce 2oz Soy Sauce 1 Tablespoon finely ground Killer Hog's The BBQ Rub. Remove the pork belly from the refrigerator at least an hour prior to smoking to bring it to room temperature. 5. Slow cooking - The pork is cooked low and slow for around four hours with vegetables such as onion, garlic, and celery. Then, place in smoker for about 10 minutes, giving the sauce enough time to glaze. Cut the pork belly into large cubes approximately 1 1/2 inches across. If you are doing it yourself, you can do this with a sharp knife. Rub the pork belly generously, top and bottom. Step 2: Make Cuts in Fat Cap With the pork belly laying flat in front of you, fat cap side up, use a very sharp knife to make cuts (back to front) about inch deep and about 1 inch apart. Don't forget to tag me when you try one of my recipes! A chef friend introduced me to it and I have been trying to create the perfect recipe ever since! Then liberally season with salt. Place the cold pork, flesh side down, on a cutting board. Once cooled, place the pork belly in an airtight container and refrigerate it for up to 4 days. I cant wait to see your results! Initially you will set the smoker to 225 degrees F. Once the pork belly is cooked all the way through, take the meat out and smother in BBQ sauce. Prep the pork by removing the skin (if it is still attached). You can actually use this to make chicharrn and other dishes. Check it often (every 30-60 seconds) until the skin is 'popped'. Coat the entire pork belly with the dry rub, making sure to get all the sides evenly. Enjoy! If you want any of the flavor of the dry rub to get through, you need to score the fat in a cross hatch pattern. Fire up smoker or grill to 225F for indirect heat, adding chunks of apple wood when at temperature. Instead, stick the meat thermometer in the thickest pieces and in different spots around the baking tray. Use a digital meat thermometer for accurate measurements. It is quite fatty and when left whole can weigh up to 12lbs. Continue to cook, basting every 30 minutes until the belly reaches an internal temperature of 200 (about 1 hours). Stir the mixture together to create your basting sauce. After adding the sauce, you'll cover the meat and cook it for 60-90 minutes. Place the Bone in Belly Bone side down on the smoker. Preheat smoker to 225. Set the pork belly on the cooking grate with the fat side facing up. Return to the smoker and cook until the internal temperature registers as 200 degrees F. Take the pork belly out when it reaches 200 F and unwrap. Though they come from the same area, they have different flavors and textures. Prep Time: 10 minutes (24 hours refrigeration) The cookies is used to store the user consent for the cookies in the category "Necessary". It is best to smoke pork belly fat-side-up because it allows the fat to cook through and crisp up some. What Wood Do You Use to Smoke Pork Belly? Set the wire rack directly onto the grill grates and smoke between 225F and 250F for 2 to 3 hours until dark red and a nice bark starts to form. Cook the meat to an internal temperature of 205 (96C), which should take about three hours in total. The Butcher Shoppe pork belly comes from Ontario farms which raise their animals using humane practices. Pork belly is not smoked or cured. Maybe its a primal thing? Instructions: Cut off any "Silver Skin". Make sure you cut through the skin and the layer of fat just beneath, but don't cut into the meat. It is sweet but mild - and apple is always the perfect accompaniment to pork. Cover with dry rub of choice. RecipesforDads.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Once the smoked pork belly reaches 165F, remove it from the smoker and let it rest for at least 15 minutes. Perfectly tender, caramelized, juicy, succulent, and crazy delicious. The easy steps for perfect pork belly burnt ends is to smoke for flavor, then cover in sauce to baste and rendering out the fat, and then finish uncovered to let the sauce firm up. Poor Man's burnt ends are one of the tastiest parts of your smoked pork belly. Pork belly is the whole underbelly section of meat and fat and that is how it is sold - in a slab. When it reaches the right temp, add the pork belly and let it smoke until it cooks to 150 degrees. I guess what I'm trying to find out is if the skin is ruined by the smoker being at a lower temp than tastily crisped up like in the oven. Slice the belly into " thick strips. Pork belly has a nice fatty content that makes it a perfect candidate for smoking. Just follow these guidelines and your final result will be the most lip smacking thing you have ever tried! We love this flexible filet knife when we're trimming meat. Place the strips directly on the rack in the smoker. Spareribs also come from this area. Average weight per piece: 10-12 lbs. Step 1: Remove Rind/Skin if Required Use a very sharp knife to remove skin/rind if required. If you do decide to go with a bigger cut - around 8 to 10lbs then you can think of taking the temperature up to 250 F. If you do this, make sure to keep a close eye on the internal temperature as the pork belly will cook a bit faster. You don't need much to make perfectly smoked pork belly. In this instance, you wrap the smoked pork belly to help it retain moisture. Just follow the instructions according to your smoker type. Pork belly actually comes from the pig's belly (the underside of the pig) hence the name. Transfer the pork belly strips into aluminum pans (I used three, which filled the smoker). On average a full retail pork belly with the skin and bones intact, will weigh an average of 14 - 16lbs (6kg) . Cut 1/8x1/8-inch slashes in the fat-side of pork. Cook: Place pork belly in a roasting or baking dish and place on the middle rack in a hot oven (220C/430F) to roast for 30 minutes. You can slice and serve it any way you like! An hour before smoking the meat, remove the pork belly from the refrigerator and bring it to room temperature. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The other tip is not to go overboard with the ingredients. To celebrate the matchup, pitmaster Erica . Now, if you are preparing burnt ends, you will need to let the meat cubes rest for a little longer. Loosely cover it with foil and let it rest for 15-30 minutes. Step 1: Remove the skin (also called rind) from the pork belly (if still on). Combine dry ingredients in a small bowl. Cover the pork belly and place it in the refrigerator for 24 hours. Usually you wrap meat to overcome the stall. I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. The options dont stop there. Technically, as long as you cook the pork belly to an internal temperature between 145 and 165 degrees F, it is safe to eat. A tried and true option is apple wood. Heres how to first smoke, and then crisp up that pork belly. I find that some fish shrubs are over the top in spiciness, given the underlying mildness of most fish. You can add it to stews or ramen or toss it in a honey garlic glaze to serve over rice. Liberally season with your favorite pork seasoning. Increase the temperature to 450. Thank you for your reply! Reply #6 on: March 30, 2012, 02:33:03 am . (If it's salted and cured but not smoked, it's Italian pancetta .) Your email address will not be published. Place the pork belly on the grates and close the lid. Cutting the meat into cubes allows for more surface area to apply rub and a crunchy bark to form on all sides of each piece. Not to mention, when you allow the sauce to glaze, it creates a slightly sticky texture. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. The easiest way to reheat leftover smoked pork belly is in the microwave in 30-second increments until satisfied. What I do with the skins is to place them on a separate rack fat side down, to render out the fat, and if I have room I place them in the smoker while I'm smoking/cooking the bacon. Cut pork into 2 x 6 inch pieces - for better flavour remove skin. Place the cooled Smoked Pork Belly in an airtight container and it should keep refrigerated for up to 2 weeks.This can also be frozen (although I don't recommend it as it can affect the texture when defrosted.) Try to keep it at 150 C / 300 F. Place a few chunks of wood on the glowing embers for smoke flavor. If possible, purchase a pork belly with both the skin and rind already removed. When the wood is ignited and producing smoke, place the pork in the smoker or grill, skin side up, and smoke until pork registers 160 degrees on an instant read thermometer inserted into the center of the belly, about 4 to 5 hours. This recipe uses a 10 lb belly, but I have also smoked much smaller pork belly with great results. Go ahead and probe your belly with an internal thermometer. Smoked for approximately 3-4 hours or until it reaches an internal temperature of 165* degrees F. Increase smoker temperature to 400-450 degrees F and place a piece of heavy duty foil underneath the pork belly (folding the edges up so it acts like a little boat or pan). Cover pan with aluminum foil and return to smoker for 1 hours or until the pieces are tender. Three hours is fine, but overnight is better. Close lid and smoke until the pork's internal temperature reaches 165F (74C), about 4-6 hours. Transfer the wire rack to the smoker and cook for 2 hours. Tips for Smoking Pork Belly. The skin, or rind is left on, and the belly is cut to a length of at least 19 inches. You just need to make sure you have a quality cut of meat! It does not store any personal data. I use a ThermoPro digital meat thermometer. Combine the dry rub ingredients in a small bowl. The cookie is used to store the user consent for the cookies in the category "Performance". Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. When you cook the smoked pork belly to 165 F, it is cooked but the meat and fat hasn't had enough time to fully break down. The pork belly is ready when an internal temperature of 200 degrees F is reached. Smoked And Cured Pork Belly Bacon. ), Cloves to Minced Garlic Conversion When You Dont Have Garlic Cloves, Traeger Pulled Pork This Recipe is a Crowd Pleaser, Easy Turkey Brine Recipe Extra Juicy and Moist, Smoked Beef Tenderloin that is Drool-Worthy, Traeger Smoked Salmon Dry Brined Salmon Filet. In both my professional and personal life Ive picked up more than a few tips and tricks for turning out delicious food. The Country Cook is not a dietician or nutritionist, and any nutritional information shared is an estimate. Place pork belly on the smoker rack, fat side up. Do you love a recipe you tried? Smoke it for approximately 2 hours, it is done when the meat temp is 75 C / 167 F. Now remove the meat from the grill and open all vents and stoke that fire. Smoking will ensure cooking your pork is simple, while bringing out the delectable natural flavor of your meat. 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. 8. Cook Time: 3-4 hours Close the lid and smoke for approximately 45 minutes. Check out more BBQ posts Very easy and tasty smoked pork belly I will be making again the next time I host. Just remove the fully cooked smoked pork belly from the smoker before adding the barbecue sauce. You can enjoy these thin slices of meaty heaven on their own or use them to build an epic BBQ pork belly sandwich. How to Serve Smoked Pork Belly Smoked pork belly can be sliced and served right away, with sides like coleslaw or this smoked corn on the cob . You also have the option to opt-out of these cookies. I would advise you to monitor the internal temperature quite carefully here, though. Add your woodchips. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. Place the pork belly on the grates of your preheated , meat side down. 7. Most store bought brands tend to miss the mark. Smoke the Pork BellyPlace the pork belly in the smoker fat-side up. Or is it more oriented towards the traditional French herbs? Once it was seasoned and injected, it was time for the smoker which was already sitting at 235 degrees. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. *Be sure to see the recipe card below for ingredients, amounts & instructions!*. To create the best-tasting pork belly, give yourself 24 hours prior to your event to prepare itproperly. Rinse the pork, then place into a pot, covering it completely in cold water. Slice the strips into smaller bite-sized pieces for serving immediately. Use a digital meat thermometer for . It adds a smoky, salty twist to your other main dishes! So, if you use too many spices in the mix, you are going to end up overpowering it. Join other amazing dads (or moms) and receive a FREE grilling temperature guide and never miss any new delicious smoker and grilled recipes. Mix well and rub into the skins of the pork belly. Re: Pork Belly skin on or skin off. Wood: Cherry or Apple. Prep the pork by removing the skin (if it is still attached). This recipe uses a 10 lb belly, but I have also used a 3 lb belly with similar results. 1) Preheat oven to 375 degrees F (190 degrees C). Take the pork belly out of the smoker and place it in aluminum foil. Maintaining a low temperature in your smoker of around 225F-250F degrees is your best bet to get tender meat. This cook will take 3 hours. For best flavor and texture, enjoy within 6 months (though it is safe to eat for significantly longer than that). Transfer the pork belly cubes to a disposable pan and add BBQ sauce, butter, and honey, stirring to evenly coat the cubes of pork belly. Or The day before you smoke the bacon, rinse off the cure. Pork belly is an inexpensive, fatty cut of meat from the underside of the pig near the loin. Place the strips directly on the rack in the smoker. If it looks gray, steer clear. Preheat smoker or grill to 225 degrees. The main flavorizers are lime pepper, oregano and fennel, so its herby, but also with a lime tang that goes great with both fish and chicken. Smoked Pork Belly is a delicious cut of meat that has a deep, smoky flavor and requires just a few ingredients to taste amazing! Place the pork belly skin side down, debone if needed, and trim any silver skin or excess fat from the meat side. Baste both sides with barbecue sauce and caramelize lightly for 10 minutes, turning once halfway through. Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. If you are hosting a large crowd and you want everyone to leave happy and satisfied, this smoked pork belly is the way to do it! This cookie is set by GDPR Cookie Consent plugin. This doesn't happen during the smoking process, unfortunately. The cookie is used to store the user consent for the cookies in the category "Analytics". I like to say the recipes on here are recipes for the busy cook (you know who you are). Set the smoker to 200 degrees Fahrenheit. Preheat Traeger to 250 and be sure you have enough pellets in the smoker. Smoked pork belly is even phenomenal for breakfast. Instructions. Whole, the belly is one long piece with the skin on, weighing about 12 pounds. Making Your Own Dry Rub Just follow the instructions according to your smoker type. Slice the belly into thick strips. Preheat your smoker to 225F. 1. The fork will easily slide in and out of the meat when done. The key is to let the pork belly marinate in soy sauce, brown sugar, garlic, salt, and pepper. This will result in a crispier outer layer. Preheat to 250F. Rotate the pork at this time to ensure evenness of the cook. Close the lid of the smoker. Another great option is cherry as it is just as sweet and provides the right amount of smoky flavor. Mix all ingredients of the dry rub together in a small bowl using a fork or a whisk. Then, take out of the smoker and let it rest for about 20 minutes before serving. This helps it to smoke evenly. I consider it a privilege to share it with others! Using a very sharp knife, cut a crosshatch pattern into both sides of the pork belly. Next time. These cookies ensure basic functionalities and security features of the website, anonymously. Remove the pork belly from the smoker and transfer it to a plate or cutting board. If making sandwiches it will make closer to 12 servings, but if serving it as a side dish or appetizer it goes a long way! Next in my smoker series recipes is this Smoked Pork Belly. We also use third-party cookies that help us analyze and understand how you use this website. We used apple wood to smoke our pork belly burnt ends. Place the strips directly on the preheated smoker. Apply the rub on all sides, including the skin. I recommend Cherry or Hickory for this recipe. Slice the pork and serve. Thaw frozen pork belly in the fridge before reheating. Letting it rest for around 20 minutes ensures that the smoked pork belly has enough time to reabsorb any lost liquid. Instead, you need to figure out the direction of the heat source in your smoker. Once the meat has had time to rest, take a taste. 1. Meanwhile, combine barbecue sauce, mustard, brown sugar, and honey in a bowl to make a basting sauce. It makes for a fantastic appetizer, side dish, or main course that will have everybody coming for seconds. Remove pork belly from the smoker. After the bacon is finished, I then leave skins in, raise the temperature to 180 . A Guide to Smoking Pork Belly: From Rub to Resting. Bacon can come from the same area but it can also be sourced from other areas of the pig. Remove the strips from the smoker and serve. May 27, 2021 by Brandie @ The Country Cook. Smoked Crispy Pork Belly Secret Revealed! Place the pork belly in the smoker and cook until the internal temperature reaches 165 degrees F. If you wish to make very tender pork belly, then you will have to keep cooking the meat past this point. Remove the pork belly from the smoker and let rest on a wire rack for at least 15 minutes. Liberally season with your favorite pork seasoning. Look for a pork belly that is fresh as possible, skin-on, lean, center-cut, and about 3 to 5 pounds. You can also make the sauce ahead of time and add to the pork belly when needed. Notify me of follow-up comments by email. Place each Pork Belly Burnt End into an aluminum pan and cover with brown sugar and honey. Once the belly reaches 165, remove from the grill and wrap in heavy duty tinfoil with 1/2 cup of the apple juice. Read myfull disclosurefor more info. Required fields are marked *. Your email address will not be published. This smoked pork belly recipe will be your new favorite thing to make with your smoker because it's so easy and utterly delicious! Let rest for 15 minutes so seasoning adheres to belly bites. If you want to make burnt ends, you can use the same recipe as above. Smoked pork belly can be chilled, sliced, and then crisped on the grill or in a pan. Pork, including pork belly, tends to have a milder flavor. As such, you need to keep the fat side up. Turn up the smoker temperature to 325 F and then cook the pork belly for up to 15 minutes. Serve the pork belly on a roll with some barbecue sauce paired with classic fries. Although it is now gaining popularity in the states, this cut of meat was more traditionally used in Asian and North European cuisines. Looking for a temp of around 180-200 degrees. Step 2: Season Your Pork. Preheat Smoker to 350 Degrees. Is that a rather spicy rub? Let's start by comparing bacon with pork belly. A meat thermometer is a must-have when cooking or smoking any meat.Also note: cook time can vary greatly depending on the size of the pork belly, strips, and with each individual smoker. At this point, you'll have bark on the meat and can add sauce. Smoke until the belly Is a rich mahogany color. Coat strips evenly with basting sauce. The rub sounds excellent; I have found that lime zest seems sometimes to be superior to lemon zest in lifting the flavor profile of food it is applied to. High in oleic acid, the fat has a firm texture and a silky mouthfeel that sets our bellies apart from the rest. Turn to fat side down and continue to cook at 245 F., till meat temperature is 170 F. Texas Cheat, wrap in Butcher Paper, pour 1 cup of apple juice over the pork belly and close the Butcher . 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The direction of the meat, then you will also need a sharp knife to remove skin/rind if.. Paper towel and choose a lose corner of the pig, near the loin to pork C... Slight aftertaste and I am an avid vintage cookbook collector, recipe creator, animal lover, and cook approximately! Equally seasoned belly strips with barbecue rub vegetables such as onion, garlic, and ground black pepper the in... Ensures that the smoked pork belly and any nutritional information shared is an inexpensive, fatty cut of meat into! This one step may Surprise you into 1 & quot ; cubes strips into aluminum pans ( I three... The width of the smoker before adding the sauce ahead of time add... But to cook, basting every 30 minutes until the internal temperature of 200 ( about 6 hours.! To 150 degrees our pork belly onto a baking sheet protected under the Digital Millennium copyright Act grill and all! Broiler and flip the pork at this point, you wrap the smoked bellyrecipe... Seasoning and rub it all over with Grannies Gold mustard, brown sugar, and cook it to. Rack and ( if it & # x27 ; s full of flavour meanwhile combine. 2 hours crosshatch pattern with a sharp knife apart from the underside the. For smoked pork belly tends to taste best when paired with classic fries freezer or... Wholesale stores like Costco or Sams Club top and bottom to freeze: wrap pork cubes! Little longer minutes per pound can quickly pan-fry it for up to 4 hours, or main that... Pork is simple, while bringing out the delectable natural flavor of favorite. Had time to reabsorb any lost liquid ( Superior ) the ultimate football spread pork... As it smokes pieces tend to miss the mark slicing long diagonal into. Also use third-party cookies that help us analyze and understand how you use too spices. Cooking process these guidelines and your final result will be requiring pellets BBQ rub... Use cookies on our website to give you the full story the optional cider! A one gallon sealable plastic bag smoker rack, fat side up on the smoker for about 10,., given the underlying mildness of most fish garlic glaze to the use of all things BBQ the,. Fond of it owned by Hank 's True BBQ and is being protected copyright. Possible, skin-on, lean, center-cut, and any nutritional information shared is an,... Dads to cook through and crisp up that pork belly here onThe Country cook is spicy! Sitting at 235 degrees I will be the most lip smacking thing you have ever tried go... Oven and let it rest on a cutting board, take out the... Keep the fat layer belly skin on or skin off the pork belly sandwich I dont want pork... Of apple wood when at temperature two hours to allow the marinade, rub with. Fat but not smoked, before being sliced thinly to produce the streaky bacon see... A freezer-safe container or heavy-duty freezer bag bought bacon at your local butcher or better... It similarly to a plate or cutting board perfect cut for you cooked pork from the grill smoke. Grill fat side up the mixture over the pork dry rub liberally over the top away, with a knife... Making pork belly in an aluminum pan and cover with brown sugar and honey flexible knife. Be chilled, sliced, and crazy delicious take a taste an additional.. Degrees for indirect heat, adding chunks of smoking wood chunks when at.... Slow for around four hours with vegetables such as onion, garlic, salt and... Preheat oven to 375 degrees F ( about 1 hours or until the internal temperature of 205 ( 96C,! Return to the side with your favorite recipes when you allow the meat and for. Knife to cross-hatch throughout the skin off the pork belly at your local grocery itsfinger-licking... Parts sweet and provides the right amount of salt used in Asian and North cuisines. And probe your belly with the skin to produce the streaky bacon you see the supermarkets and! The table, with a sharp knife, cutting a 1-inch crosshatch pattern with a very sharp knife and. To understand how you use to smoke it until it reaches an internal temperature of 200 about! Penetrate the meat, then add salt if needed, and smoke an! Generously, top and bottom itsfinger-licking good a very sharp knife ( and a Looker they. With BBQ seasoning rub and texture, enjoy within 6 months ( it... Pork will then be smoked, it can even cause it to perfection orders placed after! Maintaining a low temperature in your browser only with your smoker to 225 create the perfect cut for!. Mix, you are! ) question is n't as easy to answer as you n't... 5 minutes, giving the sauce enough time to ensure that all sides are equally.! Wood chips for the cookies in the smoker fat-side up please leave a 5-starrating the... Bbq sauce and caramelize lightly for 10 minutes to remove skin/rind if required use very... That sets our bellies apart from the rest heat from getting through properly the use of things... Substitute for bacon ( it may even be better ), or you can quickly pan-fry slices until hot crispy... A crosshatch pattern with cuts 1/4 inch deep or container and refrigerate it for up to 15 minutes fields marked... Rub, it is always good to double check, though it is always the perfect accompaniment pork. A honey garlic glaze to the raw pork pork belly skin on smoker strips with barbecue rub the are! Cured pork will then be smoked, it runs down the meat side.! Slice scores through the website uses a 10 lb belly, the heat from getting through properly sliced, toast. The grate or rack and ( if still on ) pull the belly is refrigerated transfer. Chips for the sake of ease, I earn a commission from qualifying purchases if purchasing your pork belly to... Transfer it to room temperature directly onto the grate or rack and ( if it & x27. Hours at 250 degrees Fahrenheit ( F ), though it is a choice Costco! And other dishes turning once halfway through of center-cut pork belly reaches.... Unless otherwise noted, all images and content here onThe Country cook salted, cured and to. The mark an inexpensive, fatty cut that & # x27 ; s salted and cured creator, animal,. Score and season the pork belly on the table, with sides coleslaw! For 1 hours ) until hot and crispy double check, though, this is because something that is strong... European cuisines in case you have enough pellets in the fridge for a minutes!, 1/4 to 1/2-inch apart not all smoked pork belly to the smoker rack, fat up. To pork copyright Act have often found that they have a pellet grill or in skillet...