Smoked Pork Belly

Caramelized Pork Belly

Caramelized Pork Belly


Pork Belly Recipe


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!