Here’s a rich, tender Smoked Pork Belly recipe with crispy edges and deep smoky flavor 🔥🥓
🥓 Smoked Pork Belly
(Serves 6–8)
Ingredients
- 3–4 lbs pork belly (skin on or off)
- 2 tablespoons olive oil or mustard (binder)
Dry Rub
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
👩🍳 Instructions
1️⃣ Prep the Pork Belly
- Pat pork belly dry.
- Score the fat lightly (if skin-on).
- Rub with olive oil or mustard.
- Coat evenly with dry rub.
- Let rest 30–60 minutes (or refrigerate overnight for deeper flavor).
2️⃣ Preheat Smoker
- Set smoker to 250°F (120°C).
- Use apple, hickory, or cherry wood for great flavor.
3️⃣ Smoke
- Place pork belly fat-side up.
- Smoke for 3–4 hours, until internal temp reaches 195–205°F (90–96°C) for tender slices.
- For firmer slices, remove at about 180°F (82°C).
4️⃣ Optional Glaze (Sticky Finish)
Brush with a mix of:
- 2 tablespoons honey
- 2 tablespoons BBQ sauce
Return to smoker 20–30 minutes to caramelize.
5️⃣ Rest & Slice
- Rest 15–20 minutes before slicing.
- Slice thick for hearty bites or cube for burnt ends.
🔥 Pork Belly Burnt Ends (Optional Upgrade)
- Cut into cubes after 2–3 hours of smoking.
- Toss with BBQ sauce and brown sugar.
- Return to smoker 1–2 more hours until sticky and tender.
🍽️ Serving Ideas
- On sliders with pickles
- Over rice bowls
- In tacos
- With coleslaw and cornbread
If you’d like, I can also give you a crispy oven-roasted pork belly version (no smoker needed).
