Are you ready to embark on a culinary adventure that promises to tantalize your taste buds and impress even the most discerning palates? If you’re a connoisseur of rich, melt-in-your-mouth tender meat with an irresistibly crispy finish, then preparing your own smoked pork belly is an experience you simply must try. This isn’t just another barbecue recipe; it’s a journey into flavor and texture that transforms a humble cut of meat into an extraordinary delicacy.
Our journey with this particular smoked pork belly recipe left us utterly amazed. The depth of flavor, the incredible richness, and the unparalleled juiciness infused with smoky goodness were beyond our highest expectations. We anticipated a good result, but the outcome was nothing short of spectacular – truly a revelation in the world of smoked meats.
What makes this smoked pork belly so special? It’s a carefully orchestrated symphony of techniques. We begin by infusing the pork belly with fragrant apple wood smoke for an hour or two, creating a foundational layer of classic barbecue aroma. This is followed by a long, slow braise for 5 1/2 hours, ensuring the meat achieves incredible tenderness. Finally, it’s crisped to perfection over direct heat, resulting in a golden, crunchy exterior that gives way to an interior so succulent it practically melts in your mouth.
If you’re looking to elevate your BBQ repertoire and introduce something truly unforgettable, this recipe is your golden ticket. The versatility of smoked pork belly means you can enjoy it in countless ways. While it’s utterly delightful simply cubed and savored straight off the grill, we also love transforming it into gourmet pork belly sliders, or adding a sophisticated twist to everyday meals with ramped-up pork belly tacos. The possibilities are only limited by your imagination!
Looking for the perfect sweet ending to complement your savory smoked pork belly feast? Consider pairing it with this delightful Peanut Butter Ball recipe.
Understanding Pork Belly: A Culinary Marvel
Pork belly, as its name suggests, is a boneless cut of meat from the underside of the pig. In many Western cuisines, particularly in the US, it is most commonly known as the precursor to bacon or salt pork. However, to limit its identity to just these forms would be a disservice to its incredible culinary potential. Pork belly is a staple in various global cuisines, notably celebrated in Chinese, Korean, and Philippine dishes, where its rich flavor and unique texture are prized.
Essentially, pork belly can be thought of as uncured, un-smoked, and un-sliced bacon. The standard American bacon we commonly enjoy is typically cured with salt and often smoked, imparting its characteristic flavor. Italian pancetta, a close cousin, is also cured with salt and a medley of spices but traditionally remains unsmoked. This distinction highlights the raw canvas that pork belly provides – a blank slate ready to absorb a myriad of flavors and transform through various cooking methods.
When you purchase a whole pork belly, you’ll find it as a substantial, elongated cut of meat, often weighing anywhere from 10 to 12 pounds. It’s truly a magnificent slab of potential deliciousness!
However, the smoked pork belly we’re discussing today transcends the everyday bacon experience. Culinary professionals and home cooks alike often consider pork belly to be far superior to conventional bacon when prepared thoughtfully. What sets it apart is its unique composition: succulent layers of juicy fat beautifully marbled around tender meat. While it might not boast a high meat-to-fat ratio, it is precisely this generous fat content that, when expertly cooked, renders down into an extraordinarily tender and flavorful experience.
The rendered fat itself is a marvel – intensely rich, utterly decadent, and possessing a melt-in-your-mouth quality that is simply unparalleled. This luxurious texture is what makes smoked pork belly a truly fantastic centerpiece for any meal or gathering.
The versatility of this dish is another major appeal. You can elegantly serve it as a main course, accompanied by your favorite complementary sides. Imagine a gourmet pork belly sandwich or slider, perhaps drizzled with a tangy BBQ sauce. Or, take your taco night to an entirely new level with highly elevated pork belly tacos. The rich, savory meat adds a gourmet touch to any preparation.
No matter which way you choose to enjoy this smoked and braised pork belly, it’s guaranteed to impress. This recipe comes with our highest recommendation; do give it a try. Gather your friends and family, serve up this extraordinary dish, and prepare to bask in the inevitable praises that follow! It’s a culinary triumph waiting to happen in your own backyard.
Mastering the Art of Smoked Pork Belly
Admittedly, achieving this level of crazy-good pork belly involves a few distinct steps. However, don’t let that intimidate you! These steps are incredibly straightforward and rewarding, culminating in a dish that is well worth every moment of effort. The process essentially breaks down into three core phases: preparing a vibrant marinade, executing a slow smoke and braise, and finally, finishing it off with a delicious glaze and a crispy skin.
The inspiration for this recipe stems from a memorable Christmas gathering where my brother-in-law prepared a version of this dish. Despite being in a hazy, feverish state from the flu during that trip, the taste of that pork belly remains one of my most vivid and cherished memories. It was simply unforgettable.
His technique was an adaptation of a renowned recipe by Adam Perry Lang, a culinary master he highly recommended. Knowing his impeccable taste, we knew we had to try it for ourselves. Our version builds upon his foundation with a few personal tweaks. We opted for a slightly less garlic-heavy profile and increased the heat with more serrano peppers, adding a subtle yet distinct kick. We also decided to forgo his specific ‘finishing sauce,’ simplifying the process while still achieving incredible results. If you’re curious to explore his original creation, a quick online search for Adam Perry Lang’s pork belly recipe will lead you to it.
Crafting the Flavorful Marinade
The foundation of truly exceptional smoked pork belly begins the night before serving with a robust marinade. This crucial step infuses the meat with deep flavors and contributes significantly to its ultimate tenderness. To prepare, simply combine all the specified marinade ingredients in a blender or a large bowl, using an immersion blender for ease. Ensure all ingredients are thoroughly blended until smooth and well-incorporated.
Once your marinade is ready, place the pork belly into a sturdy, resealable zip-top bag. Carefully pour the prepared marinade over the pork belly, ensuring it’s well coated. Gently squeeze out any excess air from the bag before sealing it tightly. Then, massage the bag to distribute the marinade evenly around the pork belly, ensuring every surface is in contact with the flavorful mixture.
Refrigerate the marinated pork belly overnight, allowing it to soak in the flavors for a minimum of 12 hours, and ideally up to 24 hours. This extended marination period is key to developing its complex taste and ensuring maximum tenderness.
The Art of Smoking and Braising the Pork Belly
On the day of serving, begin by preheating your BBQ or smoker to a precise 275 degrees Fahrenheit (approximately 135 degrees Celsius). Maintaining a consistent low temperature is vital for the slow cooking process that yields tender results.
While your grill comes up to temperature, carefully remove the pork belly from its marinade. Transfer it to a deep baking dish or a disposable aluminum pan, which will facilitate both braising and easy cleanup. Pour the remaining marinade over the pork belly in the pan, then add the specified amounts of butter and water. This liquid bath will create a braising environment, keeping the meat incredibly moist during the long cook. Partially seal the pan with heavy-duty aluminum foil, creating a steamy pocket while still allowing some smoke to penetrate.
Place the pan into your preheated smoker or grill. Now it’s time to add your preferred smoking wood – we highly recommend apple wood for its sweet, subtle flavor that complements pork beautifully. The total cooking time for this stage is 5 1/2 hours. Continue to add smoking wood as needed, maintaining a consistent smoke for the first 1 to 2 hours of the cook. This initial smoking period is crucial for infusing the pork belly with that deep, delicious smoky essence.
After your desired smoking time has passed, ensure the aluminum foil is tightly sealed around the pan. This will create a full braising environment, trapping moisture and heat, which continues to tenderize the pork belly over the remaining cooking time. Allow the pork belly to cook for the full 5 1/2 hours. Once the cooking time is complete, carefully remove the pan from the cooker and let the pork belly rest undisturbed in the pan for an additional 2 hours. This resting period is critical for the meat to reabsorb its juices, ensuring maximum tenderness and flavor.
Finishing the Smoked Pork Belly: Crispy Skin and Glaze
As the pork belly nears the end of its 2-hour resting period, approximately 30 minutes before it’s done, increase the temperature of your grill to 375 degrees Fahrenheit (around 190 degrees Celsius). This higher heat is essential for achieving that sought-after crispy skin.
Preparing the Bourbon Glaze
While the grill heats up, prepare your delectable glaze. Pour the bourbon into a small saucepan and bring it to a gentle boil for about 1-2 minutes to cook off the alcohol. Exercise caution during this step, as there’s a potential for flare-ups from the alcohol vapors.
Once the bourbon is ready, add the remaining glaze ingredients to a jar with a tight-fitting lid. Pour in the warm bourbon, secure the lid, and shake vigorously until all the ingredients are thoroughly combined and emulsified. Set the glaze aside, ready for its final application.
Finishing Touches, Continued
Pour a shallow film of vegetable oil into a bowl or a shallow baking dish. Carefully remove the rested pork belly from its pan – remember, it will be incredibly tender, so handle it with extreme gentleness to prevent it from falling apart. Liberally brush the oil onto the pork belly, ensuring the skin side is well coated. Flip it over and coat the other side as well.
Transfer the oiled pork belly to a grilling basket and secure it. We cannot emphasize enough the need for gentle handling here; the meat’s extreme tenderness means it can easily disintegrate if not moved with care.
Place the pork belly over direct heat on your grill, skin side down, and cook for 15-20 minutes. The goal here is to achieve that perfect, crackling crispy skin. Keep a close eye on the grill, as the rendering fat can cause flare-ups; managing these is key to prevent burning while ensuring maximum crispness. Crispy skin is not just a texture, it’s a flavor dimension!
Once the skin has reached your desired crispness, give your prepared glaze another good shake to re-incorporate all ingredients. Remove the pork belly from the grill and generously brush the glaze over all sides, coating it evenly.
Return the glazed pork belly to the heat, this time with the skin side UP. Cook for approximately 5 minutes to allow the glaze to tighten and caramelize slightly. Flip it over and cook the other side for an additional 5 minutes, ensuring an even, sticky coating. The rich, sweet, and savory bourbon glaze will create a beautiful crust.
Finally, remove the pork belly from the heat and place it on a cutting board, skin side up. Allow it to rest for another 10 minutes. This last resting period ensures the juices redistribute throughout the meat, resulting in an even more succulent final product.
Before serving, sprinkle with a touch of olive oil, salt, and freshly ground pepper to enhance its natural flavors. Slice the pork belly into portions; if you have an electric knife, this is the perfect time to use it, as the meat will be incredibly tender and prone to tearing with a regular knife. Each slice will reveal layers of perfectly rendered fat and juicy meat.
One of the best parts about this recipe is its versatility, even with leftovers! We often cut any remaining pork belly into generous chunks and pan-fry them in a skillet to create extra crispy, intensely flavorful bites. There is truly no end to the creative ways you can enjoy this culinary masterpiece.
While you’re mastering the grill, be sure to check out our Amazing Smoked Chicken Wings for another crowd-pleasing recipe!
Serve your magnificent smoked pork belly as desired and prepare for rave reviews!
Once again, if you’re looking for that perfect sweet counterpoint to your savory smoked pork belly, don’t forget to try this delightful Peanut Butter Ball recipe.
Smoked Pork Belly Recipe
Smoked Pork Belly
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Ingredients
Marinade
- 1 cup Water
- 1/4 cup Extra virgin olive oil
- 1/4 cup Lemon juice freshly squeezed
- 1/4 cup Apple cider vinegar
- 8 cloves Garlic crushed
- 2 Tbs Rosemary leaves fresh
- 2 Tbs Thyme leaves fresh
- 2 Tbs Kosher salt
- 1 Tbs Black pepper fresh, coarsely ground
- 2 Serrano peppers finely chopped
Other Ingredients
- 2 cup Water
- 2 Tbs Butter unsalted
Glaze
- 1/4 cup Bourbon
- 1/4 cup Dark brown sugar packed
- 2 Tbs Flat leaf parsley finely chopped
- 1 Tbs Apple cider vinegar
- 1/2 tsp Red pepper flakes
- 1/3 cup Vegetable oil
Instructions
Preparing The Marinade
- Combine all the marinade ingredients in a blender or large bowl using an immersion blender.
- Blend until combined thoroughly.
- Put the pork belly into a resealable zip lock bag and pour the marinade over the top.
- Squeeze out any air from the bag, close, and mix around, covering the pork belly with the marinade.
- Refrigerate overnight, for at least 12 hours but up to 24 hours.
Cooking The Pork Belly
- Preheat BBQ to 275 degrees Fahrenheit.
- While the grill is preheating, remove the pork belly from the marinade and place into a baking dish or disposable aluminum lasagna pan.
- Add the marinade, butter, and water to the pan and partially seal with heavy duty aluminum foil.
- Place pan into the cooker and add the smoking wood to the fire. The total cooking time is 5 1/2 hours.
- Keep adding wood as needed and smoke for 1 to 2 hours.
- After your desired smoking time, seal aluminum foil tightly around the pan and continue to cook for the remaining time.
- After 5 1/2 hours total cooking time, remove from cooker and allow it to rest in the pan for 2 hours.
Finishing The Smoked Pork Belly
- Approximately 30 minutes before the end of the resting period, increase the temperature of your grill to 375 degrees Fahrenheit for crisping the skin.
- Preparing The Glaze
- Add the bourbon to a small saucepan and cook the alcohol off, approximately 10 minutes. Be careful of a potential flare-up.
- Add the remaining glaze ingredients to a jar with a tight-fitting lid and add the warm bourbon.
- Close the lid and shake well, incorporating all the ingredients then set aside.
Finishing The Smoked Pork Belly, Continued
- Pour a film of vegetable oil into a baking dish or disposable pan.
- Carefully remove the pork belly and place skin side down into the oil. Turn over and coat the other side.
- Transfer the pork belly to the grilling basket and close it.
- Place the pork belly over direct heat skin side down and cook for 15-20 minutes, crisping the skin. Mind the grill, it will flame up on you.
- Get your glaze and shake it, re-incorporating the ingredients. Remove the pork belly and coat all sides with the glaze.
- Return to the heat, skin side UP and cook for 5 minutes, tightening up the glaze. Turn and cook the other side for an additional 5 minutes.
- Remove from heat and place on cutting board skin side up and allow to rest for 10 minutes.
- Sprinkle with olive oil, salt, and pepper. Cut into slices, using an electric knife, if you have one. The meat will be extremely tender.
- Serve as desired.