Smoked Pork Belly

Written By Li Wang

Ingredients:

  • 1 Full Pork Belly Skin Off

  • 2 Cups Kosher Salt

  • 2 Cups Sugar

  • 1 Cup Dark Brown Sugar

  • 2 Gallons of Water

  • ¼ Cup olive Oil

  • 3 tbsp BBQ Maestros White Rub

  • 2 tbsp Black Pepper

  • 5 tbsp Coriander

  • ¾ cup BBQ Maestros Apricot Cajun Sauce

                                                                                       

Cross Hatch both sides of the belly ¼ - 3/8 deep

Make Brine - Mix kosher salt, sugar, brown sugar, & water.

Let Pork Belly Brine from 24 – 48 hours

Remove from brine and rinse with cold water

Coat the pork belly with olive oil

Mix together White Rub, Black Pepper, & Coriander

Sprinkle heavy covering entire belly.

Smoke with Cherry Wood at 250 – 275 degrees until temp reaches 175 – 180 degrees

Cube pork belly into 1 inch cubes toss in iron skillet to sear drain off grease and put back in skillet with the Apricot Cajun BBQ Sauce until the sauce is caramelized.

Serve and Enjoy!

Li Wang

I’m a former journalist who transitioned into website design. I love playing with typography and colors. My hobbies include watches and weightlifting.

https://www.littleoxworkshop.com/
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