Applewood smoked pork belly is pure magic in every succulent, melt-in-your-mouth bite. if you want to make a group of hungry guests ooh and ahh, then this is what you want to make to truly impress them (and yourself at the same time).

To get the best results with pork belly; it’s really just buying quality meat, dry brining it overnight, and then putting it in your smoker at a specific temperature until it reaches the desired doneness. There isn’t much else to it. The heat and smoke are doing all the work for you.

Pork belly is bacon’s better half. When you buy it, it is a raw, uncured, unsmoked cut of pork that becomes bacon after processing. This thick cut from the animal’s underside has alternating layers of meat and fat, making it incredibly flavorful when cooked (especially in the smoker).

While bacon is thinly sliced and cured, pork belly is sold fresh and can be prepared through smoking, braising, roasting, or grilling. Most regions of the world have their unique way of preparing it, but pork belly is especially popular in Asian cuisines.

5 Essential Techniques

Score the Fat Cap. Cut through the fat in a 1/2-inch crosshatch pattern, but don’t cut into the meat. This helps render the fat and allows the rub to penetrate deeper.
Give It Time to Dry Brine. A full 24-hour dry brine with the rub isn’t just for flavor – it helps create better bark and keeps the meat juicy during the long smoke.
Control Your Smoke. Less is more with pork belly – The fat readily absorbs smoke flavor, and too much smoke can make it inedible. Error on the side of less smoke, and adjust next time.
Keep Temperature Steady. Maintain a consistent 225° F throughout the smoke. Avoid opening the smoker until you’re close to the target temperature of 165°F and use a remote thermometer so you know when it’s done without opening the lid.
Rest Before Slicing. Let the pork belly rest for at least 20 minutes after smoking. For extra-crispy servings, chill completely, slice, then sear in a hot skillet.

smoked pork belly sliced on a cutting board vertical

Where to Buy Pork Belly

Pork belly is usually not a very expensive cut of meat, especially when comparing it to bacon. Your local butcher is a great place to buy pork belly or I’ll often buy it at Whole Foods, which sells it for $6.99/lb (depending on your location). That makes this recipe cost just $14 + some spices that you probably already have in the pantry.

Premium Heritage pork belly can be ordered online from Crowd Cow. For larger quantities and ever cheaper prices, Costco is a great place to get a huge slab of it.
Tip: You can smoke some and freeze the rest to use later

Choose Your Texture

Two texture options for your preferences. Sometimes you might want it slightly firmer and other times you want it to practically melt in your mouth. Depending on how you want to serve it, there are two different texture options you can choose from. The longer the pork belly smokes, the more the fat will render and the more fall apart tender it gets.

Firm and Slightly Chewy – Similar to bacon, this texture has more bite to it and is optimal for when you want to slice it into strips, and maybe even crisp it up in a skillet. This is my preferred texture for pork belly. To achieve this texture, smoke it to an internal temperature of 165° F.
Melty Tender – This is where the pork belly just melts in your mouth, the fat is very rendered and it is totally tender. It is shreddable, or you can dice it up into cubes for bite-size goodness. To achieve the melty texture, smoke it until the internal temperature reaches 165° F, then wrap it with butcher paper or aluminum foil and continue to cook until it reaches an internal temperature between 200-205° F.

How to Smoke Pork Belly

The pork belly is cooked low and slow for at least 3 hours or until the internal temperature reaches 165° F firmer option, or to 203° F (about 6 hours) for the melty tender pork belly option.

Make the Rub. Mix all dry rub ingredients in a small bowl using a fork or whisk.
Prep the Pork Belly. Score the entire fat cap in a 1/2″ cross-hatch pattern using a sharp knife (slice the fat but not into the flesh). Place pork belly on a sheet pan, apply dry rub generously on all sides, working it into the scores and crevices. Cover with plastic wrap and refrigerate for 24 hours.
Prepare for Smoking. Remove the pork belly from the refrigerator 1 hour before smoking. Preheat your smoker to 225°F (107°C) using apple wood for smoke and place a water-filled drip pan under the grates.
Smoke the Pork Belly. Place pork belly fat side up on the grates. Smoke for 3 to 4 hours until the internal temperature reaches 165°F for a firm and slightly chewy texture. Or continue smoking until the internal temperature reaches 200-205° F for a melty-tender texture.
Rest. Remove the pork belly from the smoker and rest it on a wire rack for at least 20 minutes before slicing.

smoked pork belly overhead on a sheet pan — 4

The Dry Rub

The sweet spice rub is an essential part of enhancing the flavor and tenderness. This rub also acts as a dry brine. Let the pork belly sit covered in the refrigerator after applying the rub for at least 12 hours, and preferably for 24 hours before smoking it.

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Basic dry rub for pork on parchment paper vertical

You probably already have all the ingredients in your pantry. Kosher salt, sugar, black pepper, chili powder and smoked paprika are all you need for this basic dry rub that enhances the flavor and helps to make the pork belly even more tender.

Choosing the Best Wood

Apple wood is my go-to wood for smoking pork. It is subtly sweet with a mild flavor that goes so well with the pork, and especially this pork belly with the rub. Cherry and maple are also good choices. Avoid mesquite, as it is are much too strong. Learn more about the best wood for smoking.

When is the Pork Belly Done?

Pork belly is ready to eat when it reaches an internal temperature of 165 degrees F, which takes about 3 to 4 hours in a 225 degrees F smoker. At that time, you can wrap the pork belly in aluminum foil or butcher paper and continue to cook it until the internal temperature reaches 200 to 205 degrees F. This will make the pork belly fall apart tender.

How do you smoke a pork belly in an electric smoker?

While the best flavors are usually developed in a wood or charcoal smoker, the easiest way to smoke anything is in an electric smoker or a pellet smoker. Just set the temperature to 225 degrees F with the water drip pan in place, add wood chips and place the pork belly on the rack. Set the timer for 3 to 5 hours and check the internal temperature of the pork belly to see if it has reached 165 degrees. Add more wood chips as desired, but don’t over-smoke it.

Serving Suggestions

Once you have your smoked pork belly, the possibilities for enjoying it are endless. As good as it is to enjoy right out of the smoker, it can also be used to enhance so many dishes.

Slice it thin and crisp it on the griddle for the ultimate bacon that is wonderfully smoky and not too salty.
PB&J sandwich – A pork belly and jam sandwich? Something I’ve always wanted to try and I bet it will be amazing.
Eggs and belly – dice up the pork belly and crisp in a pan with some scrambled eggs and fresh herbs.
Add sliced pork belly to Ramen.
So good in Tacos with quick pickled onions.
Add it to baked beans or chili.
Make pork belly sliders with BBQ or an Asian sauce.
Pork belly BLT is heaven.
Pork belly bahn me.
Pork belly burnt ends are bite-size perfection. You would first cut the pork belly into 1″ cubes before smoking, and then add a sauce to finish smoking for a longer time.
Crisp it up and add it to your favorite seasonal salad.

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