Sweet and Savory Dry-Brined and Smoked Pork Belly
Pork belly, with its rich and succulent texture, is best enjoyed slow-cooked until tender and juicy. This recipe utilizes a dry-brine smoking method that involves applying a sweet-savory rub a day in advance, followed by 3-4 hours of smoking. The result is a perfectly cooked pork belly that pairs well with various sides, making it ideal for special occasions or meal prepping ahead of time.
Flavor & Texture
|
Smoked flavor
|
Maturity
|
Humidity
|
Taste
|
Smell
|
|
Mild Flavor
|
Well Done
|
Moderate |
Sweet and savory, tender.
|
Smoky aroma, slightly spicy.
|
Ingredients
- 3 to 4 pound pork belly, refrigerated
- 3 TBS brown sugar
- 2 TBS Kosher salt
- 2 TBS sweet paprika
- 1 TBS Chinese five spice powder
- 1 TBS chili powder
- 1 TBS garlic powder
- 2 tsps freshly ground pepper
- 1 tsp mustard powder
- Water and semi-dry sake (optional)
- Apple or cherry wood chips
Cooking Time
| Prep time |
Cooking time
|
Total time |
| 1 hour | 3 hours 20 min |
4 hours 20 min |
Cooking Instructions
1. Prepare the Dry Rub:
-
In a small bowl, whisk together sugar, salt, paprika, five-spice powder, chili powder, garlic powder, black pepper, and mustard powder. Set aside.
2. Prepare the Pork Belly:
-
Place the cold pork belly, skin side down, on a cutting board.
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Carefully remove the tough skin (rind) with a sharp knife, ensuring at least a 1/4-inch layer of fat remains.
-
Score the fat in a checkerboard or diagonal pattern, being careful not to cut into the meat.
3. Season the Pork Belly
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Rub the dry seasoning mixture evenly over all sides of the pork belly, pressing it into the fat and meat.
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Wrap the seasoned pork belly tightly in plastic wrap on a baking sheet and refrigerate for 12 to 24 hours.
4. Prepare the Smoker:
-
Remove the grill rack from the smoker.
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Let the refrigerated pork belly come to room temperature by removing it 45 to 60 minutes before smoking.
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Unwrap the pork belly and place it on the smoker rack, fat side up, to air-dry.
5. Smoke the Pork Belly:
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Fill the smoker’s water bowl halfway with a mixture of 3/4 water and 1/4 sake. Load the wood chip tray with wood chips. Preheat the smoker to 250°F with the vent open.
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Place the rack with the pork belly in the smoker. Optionally, place a disposable pan under the rack to catch drippings. Smoke for 3 hours, replenishing the water and wood chips every 45 minutes.
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After 3 hours, use a digital meat thermometer to check the internal temperature, aiming for 165°F. Continue smoking until the desired temperature is reached.
6. Rest and Slice:
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Remove the pork belly from the smoker and transfer it to a clean cutting board. Cover with foil and let it rest for 20 minutes before slicing.
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Slice the pork belly into 1/4-inch thick pieces and serve with smoked baked beans and cabbage slaw for a delicious meal.
*USDA safe minimum for pork - 145°F（62.8°C）
Nutritional Information
Serves: 6-8
Amount Per Serving:
- Calories: 500
- Total Fat: 35g
- Saturated Fat: 12g
- Trans Fat: 0g
- Unsaturated Fat: 20g
- Cholesterol: 120mg
- Sodium: 1500mg
- Carbohydrates: 5g
- Fiber: 0g
- Sugar: 4g
- Protein: 30g
