Smoked Pork Belly
This tender 3-hour smoked pork belly transforms into crunchy, flavorful bites after a quick sear. Sweet, smoky, and subtly spicy - perfect for loaded sliders, tacos, or crispy salad toppers.
Servings 8
Ingredients
- 2 lbs pork belly (skin off, fat cap intact)
Dry Rub
- 2 tbsp Kosher salt
- 1/2 cup packed brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon dark chili powder
- 1/2 tablespoon ground black pepper
Instructions
- 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 *see note.
- Rest. Remove the pork belly from the smoker and rest it on a wire rack for at least 20 minutes before slicing.
Notes
- This recipe takes two days to complete. One day to dry brine and one day of smoking.
- 2 pounds of pork belly will yield approximately 1 1/2 pounds of cooked meat for about 4-6 servings as a main dish, or 8-10 as an appetizer.
- Preferred wood for smoke: Fruit woods like apple or cherry are best to pair with pork. Maple and hickory are also good options. Avoid intense woods like mesquite
- Slicing a crosshatch pattern in the fat cap is easier when the pork belly is very cold.
- Wrapping optional: If cooking beyond 165°F or if fat cap starts getting too dark, wrap the pork in butcher paper or aluminum foil at 165°F internal temperature.
- After cooking, it can be sliced for serving 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.
- The pork belly is even better the next day after it has been refrigerated overnight.
