Tent in foil and rest for at least 10 minutes. As such, you need to take them out at precisely the right time. Step 2: Season Your Pork. Take 1-inch thick strips of pork belly, and coat all sides with the dry rub. Place the pork belly to the side and prepare your rub to the side. Cutting the meat into cubes allows for more surface area to apply rub and a crunchy bark to form on all sides of each piece. I like to say the recipes on here are recipes for the busy cook (you know who you are). Place the pork belly in the refrigerator for at least two hours to allow the marinade to penetrate through. Pork belly makes a great substitute for bacon (it may even be better), though it is not as salty as bacon. Remove the skin from the pork belly. In case you want the pork belly to be a little tougher, then you can take it out now. We want it to get real hot. Close the door and smoke for 4 hours or until the internal temperature reads 165F. There is a greater risk of these smaller pieces getting overcooked. Slice the strips into smaller bite-sized pieces for serving immediately. Sprinkle the pork all 4.2/5 (426) Total Time: 3 hrs 5 mins Step 2: Make Cuts in Fat Cap With the pork belly laying flat in front of you, fat cap side up, use a very sharp knife to make cuts (back to front) about inch deep and about 1 inch apart. Bearcarver. Use a digital meat thermometer for accurate measurements. The key is to let the pork belly marinate in soy sauce, brown sugar, garlic, salt, and pepper. Once all the flavors have seeped into the meat, all that's left is to bake it for 30 minutes. Transfer the wire rack to the smoker and cook for 2 hours. Your email address will not be published. Fire up smoker or grill to 225 degrees for indirect heat, adding chunks of apple wood when at temperature. Tips for Smoking Pork Belly. RecipesforDads.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I did not this time, but it turned out delicious nonetheless! The leaner the cut is, the better it will be. Place the pork belly strips directly onto the smoker grate and cook for approximately three hours or until the internal temperature reaches 200F. The easy steps for perfect pork belly burnt ends is to smoke for flavor, then cover in sauce to baste and rendering out the fat, and then finish uncovered to let the sauce firm up. This is not spicy, I dont want the rub to take over or mask the seafood flavor. )Continue, Understanding minced garlic conversion can help you create your favorite recipes when you dont have access to garlic cloves. Spareribs also come from this area. Slice to serve and enjoy. 10 pound slab average * All perishable orders placed Wednesday after 12pm EST through the weekend, will be shipped the following Monday. After 2 hours, spritz the cubes with apple juice. Return to the smoker for 1.5-2 hours. Smoke pork belly burnt ends at 225 to 250F for two hours. Im a regular home cook, like most of you, doing my best to get a good meal on the table for my family. Set up your smoker to cook indirect at 250F. If your pork belly is refrigerated, transfer it to the counter to come to room temperature for 1 hour before smoking. Preheat your smoker to 275F. Sear the fat side for about 5 minutes, or until crispy. This doesn't happen during the smoking process, unfortunately. Instructions. Then choke your heat down to 225 degrees for the rest of the cook. Cooking time on a smoker for pork belly is usually around 3 to 4 hours. Rub the pork belly generously, top and bottom. Using a sharp knife, score the skin across the width of the cut. You can smoke skin-on or skinless pork belly, whichever you prefer. High in oleic acid, the fat has a firm texture and a silky mouthfeel that sets our bellies apart from the rest. Place the pork belly cubes fat side-up on the rack, leaving a small space between each cube for even cooking. Start by cutting parallel lines in one direction, then rotate the meat 90 and do the same again. Transfer the pork belly cubes to a disposable pan and add BBQ sauce, butter, and honey, stirring to evenly coat the cubes of pork belly. 2) Place cubed pork belly onto a baking sheet. This usually takes three to four hours. Fire up smoker or grill to 225F for indirect heat, adding chunks of apple wood when at temperature. Skin on. Place bag in the refrigerator to marinade . Apply the rub to the entire pork belly and make sure to work it into the scored section. Next in my smoker series recipes is this Smoked Pork Belly. Once the skin has been removed, take your filet knife and slice scores through the pork bellys fat just the fat, not the flesh into a crosshatch along the entire layer of fat. 1. The cookie is used to store the user consent for the cookies in the category "Performance". Continue to cook, basting every 30 minutes until the belly reaches an internal temperature of 200 (about 1 hours). Cut into 1-inch (2.5-cm) cubes. Slice the pork and serve. This low temperature is especially important because you are dealing with such a small cut. So, if you use too many spices in the mix, you are going to end up overpowering it. Smoke until the belly Is a rich mahogany color. Coat the entire pork belly with the dry rub, making sure to get all the sides evenly. Place the pork belly directly onto the grate or rack and (if using) stick a meat thermometer probe into the thickest part. Try making some quick brioche buns if you plan on making pork belly sandwiches. Combine dry ingredients in a small bowl. Cook time can vary greatly depending on the size of the pork belly, strips, and with each individual smoker. Skin Off For Pork Belly Burnt Ends (Superior) The ultimate sensation. Average weight per piece: 10-12 lbs. Very easy and tasty smoked pork belly I will be making again the next time I host. Bacon can come from the same area but it can also be sourced from other areas of the pig. You can still get a good meal on the table, with a few shortcuts to help you along the way. Thaw frozen pork belly in the fridge before reheating. You just need to make sure you have a quality cut of meat! Mix well and rub into the skins of the pork belly. Technically, as long as you cook the pork belly to an internal temperature between 145 and 165 degrees F, it is safe to eat. Looking for a temp of around 180-200 degrees. Or is it more oriented towards the traditional French herbs? Slice into " inch pieces. Also, as the fat renders, it runs down the meat essentially basting it as it smokes. Before placing the pork belly on the smoker, fill an aluminum drip pan with a few inches of water and place it under the grates of the smoker to catch the drippings. You can't go wrong either way! For the marinade, rub generously with sea salt. Pork belly has a nice fatty content that makes it a perfect candidate for smoking. A chef friend introduced me to it and I have been trying to create the perfect recipe ever since! Preheat smoker to 225. Smoke the Pork BellyPlace the pork belly in the smoker fat-side up. (If it's salted and cured but not smoked, it's Italian pancetta .) Maintaining a low temp around 225F-250F is your best bet to get tender meat. Go ahead and probe your belly with an internal thermometer. Smoked Pork Belly Recipe Cooked Low and Slow, BBQ Pork Belly, smoked pork belly burnt ends, Smoked Chicken Legs with Easy Dry Rub Recipe, Best Deviled Eggs Recipe (This One Step May Surprise You! Whencooked properly, it can easily become one of the most requested dishes at your family get-together. Slice the pork belly into 1 1/2 inch cubes. We also use third-party cookies that help us analyze and understand how you use this website. A smoked pork belly is a BBQ-friendly fatty dish, made from pork slowly cooked on a charcoal grill, wood pellet or electric smoker. Place the pans in the smoker. Heavily coat all sides. Fresh Belly Pork With Diamond Scored Skin. Although it is now gaining popularity in the states, this cut of meat was more traditionally used in Asian and North European cuisines. Place the pork belly bites in a baking dish. 2. Serve the pork belly on a roll with some barbecue sauce paired with classic fries. You can enjoy these thin slices of meaty heaven on their own or use them to build an epic BBQ pork belly sandwich. If you are doing it yourself, you can do this with a sharp knife. When you cook the smoked pork belly to 165 F, it is cooked but the meat and fat hasn't had enough time to fully break down. It is quite fatty and when left whole can weigh up to 12lbs. Season the pork belly generously with your dry rub, being sure to coat all sides. Smoke it for approximately 2 hours, it is done when the meat temp is 75 C / 167 F. Now remove the meat from the grill and open all vents and stoke that fire. Close the lid and cook for approximately 45 minutes. Over at Cooker and a Looker, they recommend cuts about every half-inch. A Guide to Smoking Pork Belly: From Rub to Resting. Spritz the pork belly with apple juice every 45 minutes or whenever it starts to look dry. Remove pork belly from the smoker, place them into a foil pan and add in the barbecue sauce, more seasoning, butter, and hot honey (if desired). Close the door and smoke for 4 hours or until the internal temperature reads 165F (74C). Don't worry, most sauces are really easy to make and can be whipped up in a few minutes. Join other amazing dads (or moms) and receive a FREE grilling temperature guide and never miss any new delicious smoker and grilled recipes. Serve with extra BBQ sauce for dipping. *Be sure to see the recipe card below for ingredients, amounts & instructions!*. Trim off excess fat from pork belly. If your pork belly does not already have the skin removed, remove it using a sharp knife. If you were curious about how to make the best smoked pork belly you now know what to do ! Remove pork belly from the smoker. Add the pork belly to the smoker, close the lid and cook for approximately 8 hours, until internal temperature reaches 190F. Whole, the belly is one long piece with the skin on, weighing about 12 pounds. It is best to taste first, then add salt if needed. While you do want to add flavor to the meat, you don't want to go overboard. If making sandwiches it will make closer to 12 servings, but if serving it as a side dish or appetizer it goes a long way! This cookie is set by GDPR Cookie Consent plugin. Using a filet knife, place multiple minor cuts throughout the skin to remove it easily. Place pork belly cubes into the smoker and smoke for 3 hours. Serve the smoked pork belly with some eggs, potatoes, and toast for a BBQ breakfast meant for a king. 1) Preheat oven to 375 degrees F (190 degrees C). Combine the dry rub ingredients in a small bowl. Once the pork belly slices reach a temperature of 165 F, wrap in foil and smoke to 30-60 more minutes, until the temperature reaches 200 F. But opting out of some of these cookies may affect your browsing experience. Affiliate links / Images from Amazon Product Advertising API. Maybe its a primal thing? I consider it a privilege to share it with others! Grab the skin with the paper towel and pull the skin back lightly. As with any other cut of smoked meat, it is important to let the smoked pork belly rest once it is taken out of the smoker. If purchasing your pork belly from a butcher, you can ask them to remove the skin for you. It is always good to double check, though. Thinly slice the smoked pork belly and serve. Salt pork is made from pork belly that has been salted and cured (hence the name) whereas pork belly is a cut of meat from the side of the pig. To get permission, please contact us. The pork belly is ready when an internal temperature of 200 degrees F is reached. Let rest for 15 minutes so seasoning adheres to belly bites. You don't need much to make perfectly smoked pork belly. For best flavor and texture, enjoy within 6 months (though it is safe to eat for significantly longer than that). 3) Remove from oven and let cool slightly before wrapping in foil. An hour before smoking the meat, remove the pork belly from the refrigerator and bring it to room temperature. Re: Pork Belly skin on or skin off. Slice the belly into thick strips. Score both sides with a sharp knife, cutting a 1-inch crosshatch pattern with cuts 1/4 inch deep. Place the strips directly on the rack in the smoker. Start by scoring the skin. For added flavor, you can place your seasoned pork belly on a rack and dry brine it in the fridge for 12-24 hours before smoking. Next time. Smoked pork belly can be chilled, sliced, and then crisped on the grill or in a pan. Unless otherwise noted, all images and content here onThe Country Cook are original and copyright protected under the Digital Millennium Copyright Act. I cant wait to see your results! Set this aside while you trim and prepare the pork. This website uses cookies to improve your experience while you navigate through the website. With a sharp knife, make several parallel cuts across the skin of the pork belly, 1/4 to 1/2-inch apart. Turn up the smoker temperature to 325 F and then cook the pork belly for up to 15 minutes. Let it rest for up to 15 minutes. Turn the heat down to 160C/320F and continue roasting for 25 minutes per 500g/1lb until it reaches 62C/145F on a meat thermometer. Cook the meat to an internal temperature of 205 (96C), which should take about three hours in total. Serves 6 Place any leftovers in a freezer bag or container and place in freezer where it will last for up to 2-3 months. 1/2 cup Historic BBQ Red. The other tip is not to go overboard with the ingredients. Preheat your smoker to 225F. Cook Time: 3-4 hours Flip all of the strips, close the lid, and smoke for an additional hour. Remove pork belly from the smoker, place them into a foil pan and add in the barbecue sauce, more seasoning, butter, and hot honey (if desired). Place pork belly sliced on the smoker and smoke until the internal temperature reaches 165 F. Spray with apple juice or apple cider vinegar 2-3 times (optional). Coat strips evenly with basting sauce. Some are simply smoked in a rub. Before I introduce you to the recipe, I want to make sure that you know what pork belly is. Bake for 30 minutes, or until tender and browned. Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. Preheat Traeger to 250 and be sure you have enough pellets in the smoker. Flip all of the strips, close the lid, and cook for approximately an additional hour. Smoke for about 3 to 3.5 hours or until the temperature reaches 160 F** (155-165 F range is safe to eat). Season the Bone in Pork Belly all over with Grannies Gold Mustard, Money Rub and Pecan Seasoning. I agree, and if you try it be sure to let me know what you think. Serve immediately. Pork belly actually comes from the pig's belly (the underside of the pig) hence the name. Wagyu A5 Beef Tenderloin on the PK 300 | Hank's True BBQ, T Bone Steak on the Offset Smoker |Snake River Farms | Hank's True BBQ, Pulled Beef on the PK 300 | Hank's True BBQ, Iberico Ribs on the PK 300 |Hank's True BBQ, PK300 Burn-in andLow 'N Slow test | Hank's True BBQ. It is because of this that you need to remove the pork belly skin. Place pork belly, fat-side down, in hot fat; cook until browned on all sides and heated through, 5 to 10 minutes. In my opinion, having the best deviled eggs recipe, Read More Best Deviled Eggs Recipe (This One Step May Surprise You! It is best to smoke pork belly fat-side-up because it allows the fat to cook through and crisp up some. Heat 2 tablespoons reserved pork fat in a skillet over medium heat. 1 4-5lb piece boneless pork belly, skin removed 3 chunks of a medium smoking wood, such as oak or hickory Procedure In a small bowl combine pepper and salt to make the rub. Slice the strips into smaller bite-sized pieces for serving immediately. I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. Smoker (Traeger, pellet, wood, charcoal, or an electric smoker). Place the strips directly on the rack in the smoker. When the wood is ignited and producing smoke, place the pork in the smoker or grill, skin side up, and smoke until pork registers 160 degrees on an instant read thermometer inserted into the center of the belly, about 4 to 5 hours. This cook will take 3 hours. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. You can grab a slab of uncured pork belly at your local butcher or even wholesale stores like Costco or Sams Club. Otherwise, you will need to remove this skin yourself. What I do with the skins is to place them on a separate rack fat side down, to render out the fat, and if I have room I place them in the smoker while I'm smoking/cooking the bacon. Make the same cuts from side to side. This Sunday, the Miami Dolphins are going head-to-head with the Los Angeles Chargers. Initially you will set the smoker to 225 degrees F. Once the pork belly is cooked all the way through, take the meat out and smother in BBQ sauce. Take the pork belly out of the smoker and place it in aluminum foil. Pat the pork belly dry with paper towels and return it to the refrigerator. Thank you for your reply! In this post I will give you tips for flavoring the pork belly as well as showing you how to smoke it to perfection. Place pork belly on smoker grates. Sprinkle the pork dry rub liberally over the pork belly slab on all sides. Not to mention, when you allow the sauce to glaze, it creates a slightly sticky texture. If you have a charcoal or electric smoker, then you will need wood chips for the machine. Transfer the pork belly strips into aluminum pans (I used three, which filled the grill). Cut the pork belly into strips and then continue cutting them into approximately 1" x 1" cubes. Perfect Smoked Pork Belly - YouTube Smoked Crispy Pork Belly Secret Revealed! Once it was seasoned and injected, it was time for the smoker which was already sitting at 235 degrees. Or Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors. Having the rind removed allows the smoke and flavors to penetrate the meat more thoroughly. When the skin is removed, it's salted, cured and smoked to make bacon. Apply rub to all sides of the pork belly, ensuring each side is nicely coated to form a good bark. Prep the pork by removing the skin (if it is still attached). As a result, not everyone is completely aware of what it really is. Mix all ingredients of the dry rub together in a small bowl using a fork or a whisk. Increase the temperature to 450. To store: Once cooled, place the pork belly in an airtight container and refrigerate it for up to 4 days. This is because something that is too strong will overpower the pork. Wrap any leftover pork belly tightly in foil or plastic cling wrap, then place it in a freezer-safe container or heavy-duty freezer bag. Place each Pork Belly Burnt End into an aluminum pan and cover with brown sugar and honey. Step 1: Remove Rind/Skin if Required Use a very sharp knife to remove skin/rind if required. Stay in touch with me through social media@Pinterest,Facebook, Instagram, or Twitter! Therefore, you should be very careful as you do this. You can find me either in my kitchen (or someone else's) or at a big outdoor barbecue surrounded by friends and family. Required fields are marked *, Hi, I'm Brandie! Oh well. However, hickory, pecan, maple, or other fruitwood varieties work well. Brush on the BBQ Sauce (on meat side). To celebrate the matchup, pitmaster Erica . 7. Liberally season with your favorite pork seasoning. Place the pork in a one gallon sealable plastic bag. Try to keep it at 150 C / 300 F. Place a few chunks of wood on the glowing embers for smoke flavor. With a sharp knife, score the meat by slicing long diagonal lines into it, and then rotating the pork belly and repeating. Set the wire rack directly onto the grill grates and smoke between 225F and 250F for 2 to 3 hours until dark red and a nice bark starts to form. This will result in a crispier outer layer. Bacon is sold in slices and is often already smoked and cured. Maintaining a low temperature in your smoker of around 225F-250F degrees is your best bet to get tender meat. The pork belly usually comes with the skin on. Smoke. To create the best-tasting pork belly, give yourself 24 hours prior to your event to prepare itproperly. If you prefer your pork belly crispy, you may quickly pan-fry it for a few minutes after slicing. This recipe uses a 10 lb belly, but I have also smoked much smaller pork belly with great results. Smoking will ensure cooking your pork is simple, while bringing out the delectable natural flavor of your meat. Close lid and smoke until the pork's internal temperature reaches 165F (74C), about 4-6 hours. When roasting pork belly, the skin is a great addition as it will turn into a nice, crispy layer. Heres how to first smoke, and then crisp up that pork belly. Remove the strips from the smoker and serve. Instead, you need to figure out the direction of the heat source in your smoker. Place the cold pork, flesh side down, on a cutting board. Have a great weekend! I guess what I'm trying to find out is if the skin is ruined by the smoker being at a lower temp than tastily crisped up like in the oven. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. Expel as much air as possible, seal bag and toss to coat evenly. When buying this cut of meat, you can ask the butcher to remove the skin. You can always keep the pork belly unwrapped. To crisp up that skin, take a page out of Gordon Ramsay's pork belly recipe: Use a sharp knife to score it diagonally at half-inch intervals and then heavily rub the skin with salt and pepper . So, you may need to increase the amount of salt used in the recipe. Your email address will not be published. If possible, purchase a pork belly with both the skin and rind already removed. Liberally season with your favorite pork seasoning. Please leave a 5-starrating in the recipe card below and/or a review in the comments section further down the page. Using your Thermapen MK4, pull the belly when the meat reaches an internal temperature of 190F - 195F. So if you are concerned about nitrates or nitrates, this is the perfect cut for you! Spritz with the apple juice every hour while it is cooking. It is important to take the meat out of the smoker the moment it is done smoking to prevent overcooking. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright 2015-2022 Hanks True BBQ. When the wood is ignited and producing smoke, place the pork in the smoker or grill, skin side up, and smoke until pork registers 160 degrees on an instant read thermometer inserted into the center of the belly, about 4 to 5 hours. In a small bowl, combine the brown sugar, paprika, and ground black pepper. The main flavorizers are lime pepper, oregano and fennel, so its herby, but also with a lime tang that goes great with both fish and chicken. Loosely cover it with foil and let it rest for 15-30 minutes. Alternatively, you can quickly pan-fry slices until hot and crispy. You can actually use this to make chicharrn and other dishes. Once your smoker has preheated, place the slab of pork belly fat-side-up on the smoker grate. Step 3: Season Fat Cap The magic happens in the cooking process, where the top layer of the pork belly fat . Arrange butter in between the pork belly pieces. It really makes smoking so easy. This cook used Hickory pellets, but use what you prefer. Smoked pork belly should be full of flavor and melt-in-your-mouth. Cut pork into 6 equal portions. And this smoking recipe will add a smoky touch to the juicy and tender meat, boosting its flavor to a new height. Generously spread the mixture over the pork belly cubes, rotating the cubes to ensure that all sides are equally seasoned. Continue to cook, basting every 30 minutes until the belly reaches an internal temperature of 200 (about 1 hours). 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