Are you looking for a good and easy to follow smoked pork belly recipe that will make you salivate to no end? We got you covered here!
Whether you are just starting out with your offset smoker or you are a regular pit master, this is going to be one of the easiest smoked pork belly recipes that you have ever seen.
Tip: Check out the choices from the top offset smokers here.
Smoked Pork Belly Recipe
Check out this awesome recipe for smoking pork belly inspired by the Smoking Meat by Will Fleischman.
Ingredients for the Rub
Making the perfect rub can be tricky, but not in this case. This rub is nothing but simple. Check out the ingredients here:
- 200g (7oz) dark brown sugar
- 100g (3.5oz) granulated sugar
- 70g (2 and 1/4oz) coarse sea salt
- 60g (2oz) cracked black pepper
- 1tbsp smoked paprika
- 1tbsp garlic powder
In the original recipe, Will used double the sugars and also a tablespoon of onion powder. I tried both ways and decided that removing onion powder and halving the sugars created a flavor that I liked better.
As your butcher to pre-cut your pork belly to 450g (1lbs) portions. Using smaller pieces of pork belly ensures that your smoking time reduces substantially.
Also, ask your butcher to remove the ribs from the cut, leaving only delicious pork belly.
Apply the rub to all side of the pork belly and allow to rest uncovered in room temperature for at least 45 minutes.
Set up your fire and bring up the temperature inside the main cooking chamber to 150 degrees Celcius (300 degrees F).
Important: Do not place the pork belly into the smoker before the temperature is stabilized.
Set up your probe to measure the temperature inside the smoking chamber, allowing you to monitor the temperature more accurately than just with the built-in thermometer.
I am using the iChef by Maverick, which connects through the App to my iPhone. Very easy to use system!
As you can see, I have chosen to smoke numerous meats in the smoking chamber. Because why not, right?
If you are interested, you can check out my post about which is the best meat for smoking here.
Once the pork belly reaches 71 degrees C (160 degrees F), your pork is ready!
At this point, all you have to do is to exercise patience and allow your pork belly to rest for 10 minutes before you slice into it.
Your pork belly is ready for slicing! Dig in!
Hope you enjoyed this easy smoked pork belly recipe just like we did! This one was finger-licking good! Now just need to get some more pork on my fork.