Savory Smoked Pork Belly Delight
Indulge in the rich, smoky flavors of this Savory Smoked Pork Belly Delight, perfect for gatherings or family dinners. With just five simple ingredients, this recipe elevates the beloved pork belly into a decadent dish that's both easy to prepare and deeply satisfying. The meticulous process of smoking and seasoning ensures every bite is bursting with flavor, making it a standout centerpiece on any table. Whether you choose to slice it, shred it, or cube it for sharing, this dish is guaranteed to impress your guests and leave them coming back for seconds!
10
Servings
N/A
Calories
5
Ingredients
Ingredients
Pork Belly (uncured)
8 lbs (slab)
Apple Juice
2 cups (divided)
Barbecue Sauce
1/2 cup (for glazing)
Dry Rub Seasonings
1/4 cup (for seasoning)
Dijon Mustard and Hot Sauce Mixture
1/4 cup (for binder)
Instructions
1
Begin by preparing your smoker. Ignite the fire and preheat it to a consistent temperature of 225 degrees F.
2
Using a sharp knife, carefully score the top layer of fat on the pork belly, making 1-inch squares. Try not to cut too deep — just graze the muscle beneath the fat.
3
In a small bowl, mix the Dijon mustard with your favorite hot sauce to create a spicy binder. Generously coat both sides of the pork belly with this mixture.
4
Liberally apply the dry rub seasonings over all sides of the pork, ensuring an even and flavorful crust.
5
Place the seasoned pork belly directly onto the grill grates. Smoke it low and slow until the internal temperature reaches 165 degrees F, which should take about 5 hours. Be sure to spritz it with apple juice every hour for added moisture and flavor.
6
Once the pork belly hits 165 degrees, carefully remove it from the grill. Wrap it tightly in heavy-duty aluminum foil, adding 1/2 cup of apple juice to the wrap for steaming. Seal the edges to avoid any leaks and return it to the grill until the internal temperature reaches 200 degrees F. This will take another 2 hours.
7
After reaching 200 degrees, take the foil-wrapped pork belly off the grill and carefully open it up, allowing the steam to escape. Drizzle the pork belly with the accumulated apple juice from the foil.
8
Brush a generous layer of barbecue sauce over the pork belly and return it to the grill for an additional 15 minutes, allowing the sauce to caramelize slightly.
9
Once done, transfer the pork belly to a cutting board and let it rest for 15-30 minutes. This resting period allows the juices to redistribute, ensuring a moist and flavorful result. You can then slice or shred the pork like pulled pork or dice it into bite-sized cubes for serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Smoked Pork Belly Delight?
It is a rich and decadent dish featuring uncured pork belly that is seasoned, smoked low and slow, and finished with a barbecue glaze.
What cut of meat do I need for this recipe?
You will need an 8 lb slab of uncured pork belly.
What temperature should the smoker be set to?
The smoker should be preheated to a consistent temperature of 225 degrees F.
How do I prepare the fat cap on the pork belly?
Using a sharp knife, score the top layer of fat into 1-inch squares, being careful not to cut too deep into the muscle.
What is used as a binder for the seasonings?
A mixture of Dijon mustard and your favorite hot sauce is used to coat the pork belly before seasoning.
When should I apply the dry rub?
Apply the dry rub liberally over all sides of the pork after you have coated it with the mustard and hot sauce binder.
How long does the initial smoking process take?
The initial smoking phase takes approximately 5 hours or until the internal temperature reaches 165 degrees F.
What should I use to spritz the meat while smoking?
The pork belly should be spritzed with apple juice every hour to add moisture and flavor.
At what internal temperature should I wrap the pork belly?
The pork belly should be removed from the grill and wrapped when it reaches an internal temperature of 165 degrees F.
What do I add to the foil wrap when steaming?
Add 1/2 cup of apple juice to the heavy-duty aluminum foil wrap before sealing it.
What is the final target internal temperature for the pork?
The pork belly is finished when it reaches an internal temperature of 200 degrees F.
How long does the second stage of cooking take?
The wrapped stage usually takes about 2 hours to reach the final temperature.
When do I apply the barbecue sauce?
Apply a generous layer of barbecue sauce after the pork reaches 200 degrees F and has been removed from the foil.
How long do I cook the pork belly after glazing?
Return the glazed pork belly to the grill for an additional 15 minutes to allow the sauce to caramelize.
Why is it important to rest the meat?
Resting allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.
How long should the pork belly rest before serving?
The meat should rest for 15 to 30 minutes on a cutting board.
What are the different ways to serve smoked pork belly?
You can slice it, shred it like pulled pork, or dice it into bite-sized cubes.
How many servings does this recipe provide?
This recipe is designed to yield approximately 10 servings.
How much apple juice is required in total?
A total of 2 cups of apple juice is needed, divided between spritzing and steaming.
What ingredients are in the dry rub?
The recipe calls for 1/4 cup of your choice of dry rub seasonings.
Is this recipe suitable for beginners?
Yes, it is described as an easy recipe that uses only five simple ingredients.
Can this be served at a dinner party?
Absolutely, it is considered a standout centerpiece perfect for gatherings or family dinners.
What kind of foil should be used for wrapping?
Heavy-duty aluminum foil is recommended to avoid leaks and ensure proper steaming.
What is the texture of the finished pork belly?
The process ensures it is deeply satisfying, decadent, and moist.
How deep should the scoring be?
You should just graze the muscle beneath the fat layer, avoid cutting deep into the meat.
What makes the crust flavorful?
The combination of the spicy binder and the liberal application of dry rub seasonings creates an even crust.
Does the recipe require specific wood for smoking?
The recipe does not specify a wood type, allowing you to choose your favorite wood for smoking.
Can I use cured pork belly?
The recipe specifically calls for uncured pork belly slab.
What is the purpose of the Dijon mustard?
It acts as a spicy binder to help the dry rub seasonings adhere to the meat.
How do you handle the accumulated juices in the foil?
After opening the foil, you should drizzle the pork belly with the accumulated apple juice before glazing.