Pork Belly

Recipe Information

- Prep Time: 20 Min
- Cook Time: 4 Hrs
- Servings: 10

Description

Dividing the pork belly lets the meatier center cook evenly while the fattier ends render more deeply, creating fun texture differences. Pork belly is a rich, boneless cut from the pig’s underside, often used for bacon or dishes like burnt ends. When smoked, it’s slow‑cooked at 225–250°F until tender and infused with smoky flavor. Dry the meat well, season it, smoke it to about 195°F, and rest before slicing. Smoked pork belly can be served as slices, tossed in sauce, or added to tacos, pizza, nachos, or stir‑fries. It’s delicious but high in fat, so best enjoyed in moderation.

Ingredients

**Glaze**
- 1 cup maple syrup
- 1 drop maple extract
- 2 ½ tsp sambal chili paste
- 1 drop liquid smoke

**All Ingredients**
- 1 full pork belly
- 2 tablespoons olive oil
- Dijon mustard
- Franks red hot original
- ⅓ cup bourbon
- ⅓ cup maple syrup
- ⅓ cup apple cider vinegar
- Texas Style Rub: 2 parts coarse black pepper and 1 part kosher salt. Added minced garlic, onion, and paprika to taste.
- 1 cup maple syrup
- 1 drop maple extract
- 2 ½ teaspoons sambal chili paste
- 1 drop liquid smoke, I used hickory

Instructions

**Pork Prep**

Step 1: Preheat your smoker or pellet grill to 225°F. On Smoke Number 10.

Step 2: For the pork belly, you want to start by patting it dry.

Step 3: Slice the middle meatier portion of the belly out, about six inches away from each end. This will leave you with a nice square/ rectangular piece for sandwiches later; set it aside.

Step 4: The end pieces will be cubed into 1-inch squares for pork belly burnt ends. Cube these up now and place in a bowl, season them heavily but evenly with the rub, and set them fat side up on a sheet tray with a rack.

Step 5: Now, with the center cut, making sure it's patted dry, smear the Dijon mustard and a few tablespoons of Frank's Red Hot original over it as the binder and evenly cover it with the rub.

Step 6: Set the center cut directly on the smoker racks, fat side up, and set the sheet tray with the burnt ends on next to it. Let that go and make the glaze and the spritz.

**Glaze + Spritz**

Step 1: Mix all the glaze ingredients in a bowl.

Step 2: For the spritz, add the apple cider vinegar, bourbon, and maple syrup in a squirt bottle and shake well.

**Smoking**

Step 1: After 1 hour of smoking, begin spritzing both the burnt ends and the belly square every 30 minutes.

Step 2: After 3 hours, remove the burnt ends and in a baking dish or tin container, toss them together with some of the glaze, coating evenly, tinfoil, and add them back into the smoker for another hour.

Step 3: After 3.5 hours, begin brushing the glaze onto the belly square every 10 minutes until the 4-hour mark.

Step 4: At 4 hours, remove both and allow them to rest.

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