Crispy, delicious pork belly… Even reading through this skin-on pork belly recipe will get your juices flowing in no-time, imagine trying it out…
Cook (Smoke) Time: Approx 2-3 hours at 275-300 Degrees.
Smoke wood used: Cherry
Tools you will need:
- Charcoal or gas grill
- Sharp knife
- Basting brush
- Skin On Pork Belly
- Kosher Salt
- White Vinegar
- Kosher Salt
- Sugar (Brown or Natural)
- Ground Black Pepper
Smoked Skin-on Pork Belly Recipe
Step one, curing the meat. Before you apply the cure, make sure to wash off the skin and pat it dry with a towel. To help the cure work all the way inside the meat, use a pointy knife to puncture the skin all over the place (you don’t need to open holes all the way through the meat, small punctures will work).
Using a sharp knife, carve grooves into the meat side, about half an inch deep (not all the way through) and about one inch apart from each other. You only need to carve those to run in one direction.
Mix the dry rub, using 3 tbsp Kosher Salt, 6 tbsp Sugar (Brown or Natural), 3 tbsp Allspice and 1.5 tbsp Ground Black Pepper. Apply the rub on the meat side of the belly, making sure to get inside the grooves.
Depending on the size of your smoker, you might want to cut the pork belly into manageable pieces. Place the pieces with their meat side down on a Bradley rack, so there’s a gap between the meat and any surface it’s sitting on.
Clean any spices off the skin with a towel. Using a basting brush apply white vinegar to the skin. Sprinkle some Kosher salt over the skin. Leave the bellies in the fridge for a minimum of 8 hours (overnight) to cure.
Before smoking, apply another layer of vinegar and salt. Preheat your smoker to 275-300°F and place the pork bellies skin side up to cook.
When internal temperature rises to 150°F, transfer the bellies over to your BBQ/gas grill. Place them skin side down, to crisp up the skin. Make sure the grate and catch tray are clean, since you want to avoid any flare ups that will char the pork belly. Once the BBQ is up to temp, crisping the skin shouldn’t take longer than 15 minutes.
Let the meat rest, then cut and serve.