A smoked pork belly recipe that packs a real punch of flavor while at the same time keeping true to the reputation of one of our favorite cuts of pork. So if you’re ready to try something with a twist on a cut of meat that you love, strap your boots on and get ready for a great cook…
Asian Style Smoked Pork Belly
- Pork Belly
- 1 tbsp (15g) Black Pepper
- 2/3 tbsp (10g) Fennel
- 2/3 tbsp (10g) Cilantro
- 1/3 tbsp (5g) All Spice
- 1/3 tbsp (5g) Cumin
- 1 1/3 tbsp (20g) Brown Sugar
For the sauce:
- 1.25 cups Water
- 2 Spring Onions
- Chili (to taste)
- Ginger (thumb-sized)
- 2 cups (300g) Soy Sauce
- 2 cups (300g) Dark Rice Vinegar
- 4 tbsp oil
- 2 Lemon Grass sticks
- 4 tbsp Honey
- 2 cloves of Garlic
Crush all the spices with a mortar & pestle. Mix until you have a uniform dry rub.
Cut the pork belly into cubes of the same size and season with the spice mixture from all sides, except of the skin. Tie up the cubes with cooking string like a parcel (as shown in video) and place them in the fridge for 2 hours.
Preheat your smoker to 248°F. Smoke the pork cubes over indirect heat for 3 hours.
While the meat is cooking, prepare the sauce. Roughly chop the spring onions, ginger, chilli and garlic. Half the lemongrass. Heat some oil in a pan and lightly sauté the spring onions before adding the garlic to fry until softened. Then add the remaining pork seasoning and let it fry for a minute. Deglaze by adding water, soy sauce and vinegar. Finally, add the halved lemon grass sticks, chilli, ginger and honey and bring the sauce to the boil.
Put the sauce into a roasting pan. When the pork has been smoked for 3 hours, place the cubes into the sauce and move the roasting pan to the smoker for another 2 hours.
When ready, pull the roasting pan off the smoker and let the meat rest for 10 minutes.
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