Smoked pork belly is everything you could ask for and love in a weekend barbecue. This Smoked and Barbecued Pork Belly is a delectable pork dish with only the juiciest meat and the smokiest flavor.
The Process to making this Pork Belly
A super simple recipe uses only three simple ingredients and is made without any long and intricate steps. The skin is removed from the pork belly, and the fat side is scored. The salt and rub are massaged into the meat and it is left in the refrigerator overnight in order for the flavors to develop. Once you are ready to smoke your pork belly, make sure to let it rest out of the fridge to get to room temperature for about an hour in order to ensure even cooking. The meat is then smoked for about 3 hours, and can be barbecued once it has been well rested and sliced. The pork belly does not require any other spices besides some ground black pepper before it is placed on the grill, but you can get creative and use whatever spices or sauces you would like. A sweet and sticky BBQ sauce is always a winner!
If you are having a barbecue anytime soon, this recipe should not be skipped. The tender and juicy meat is a delight and the smokey flavor will complement the natural flavor of the meat perfectly, leaving you feeling completely indulged! Serve with some side salads and your meal is good to go!
- pork belly
- coarse salt & freshly ground pepper
- French Oak Wine Barrel Sawdust gives a unique flavor, or any other you prefer
- Pork Belly Ingredients laid out on a countertop with the rub ingredients in small bowls and the raw pork belly on a metal tray.
- The ingredients for this great recipe are very simple, (Optional) You will need to remove the skin if it is still attached to your pork belly, ask your butcher to remove the skin for you before you buy it.
- Place your pork belly on a baking sheet with a rim, then using a sharp knife, score the fat side of your pork.
- Be sure to only cut into the fat, you don’t want to cut through into the meat of the pork belly, now take your coarse salt and sprinkle it all over the cut of meat.
- Make sure to cover both the top and bottom as well as all the sides, you need to gently massage the rub into the cuts you made in the fat also.
- Use a rimmed baking sheet, the pork belly will seep a fair bit of water out while it is in the fridge.
- Refrigerate overnight or for a few hours, the pork belly after it has been dry rubbed and refrigerated it is ready to go into the smoker.
Smoking your Pork Belly
- Remove the pork belly from the refrigerator and allow it to sit at room temperature for about an hour to warm up, then preheat your smoker.
- The whole Pork belly covered with a dry rub is just placed into the smoker grill.
- Placed an aluminum foil-lined pan under the pork belly while it smokes, this helps to catch all the fat drippings, reducing any flare-ups as well as helps to keep your smoker box clean.
- Place the meat in the smoker fat side up, SMOKE TO A HOT TEMPERATURE, NOT A TIME, this will take about 3 hours.
- Slice the pork belly when well-rested, then season well with freshly grounded black pepper.
- On a hot BBQ, place the slices on the grill, turning frequently, and in no time your pork belly slices are ready to serve.