Pork Belly

Pork belly is amazing because it is basically thick bacon that can be cooked so that it has the perfect combination of juicy fat and a crispy bacon outside.  Pork belly also is a great vessel to absorb your favorite flavors.  Below is a picture of the meat side of a 10 pound pork belly.

Brine the pork belly overnight.  See brining recipe post.  Cut the brining time in half if you are using a more concentrated boiled brine.

Inject the pork butt with the following mixed ingredients:

     16 oz Apple Juice

     2 oz Worcestershire Sauce

     2 oz Soy Sauce

     2 Tablespoons garlic powder

     1 Tablespoon finely ground BBQ Rub

     3 Tablespoons apple cider vinegar

Take the pork belly and score the fat side in one inch chunks, just slightly score the outside, about an 1/8 inch deep.

Cover the pork belly with yellow mustard as a binding agent and then coat with rub.

Pork Dry Rub

     1/2 cup kosher salt

     1/2 cup ground black pepper

     1/2 cup chili powder

     1/2 cup brown sugar

     1/2 cup paprika

     1/2 cup granulated garlic

     1 tablespoon dry mustard

     2 tablespoons cayenne pepper

Preheat the smoker to 225 degrees Fahrenheit indirect.  You can use apple wood chips if you would like, just make sure they have soaked for a couple hours prior to adding to the coals.

Cook, fat side down, until the pork reaches an internal temperature of 180 degrees (6-7 hours).  After 3 hours flip.  

Remove from heat and cut into 1 inch chunks.

Ramp the smoker to 450 degrees.

Coat the belly chunks in your favorite sauce.  I used Korean Wing sauce.

Add the pork chunks to a foil pan and cook at 450 degrees Fahrenheit for 4


0 minutes (flipping every 5 minutes) for a crispy outside.