Smoked 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!