Smoked Pork Belly

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!

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Smoked Porchetta