Smoked Pork Belly Slab

Hot smoked pork belly, barbecue rub crusted and exceptionally tender. Follow a few simple prep steps and dilligently replenish the charcoals and smoking wood of your smoker and enjoy the ultimate preparation of this delicious pork cut.

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Prep Time: 10

Cook Time: 3 30

Total Time: 3 40

Servings: -8 servings

Calories: 533kcal

Author: Milena Perrine

Ingredients

SMOKED PORK BELLY

3 to 3.5 pounds piece pork belly
¼ cup dark brown sugar
¼ cup coarse salt*
2 tablespoon paprika sweet Hungarian
2 tablespoon garlic powder
1 tablespoon ground black pepper

HOISIN BBQ SAUCE (OPTIONAL)

¾ cup hoisin sauce
2 tablespoon dark soy sauce
2 tbps shaoxing wine or sake
2 tablespoon honey
1 teaspoon rice vinegar
1 tablespoon sesame oil
2 teaspoon finely grated fresh ginger or to taste
2 tablespoon cilantro leaves only, finely chopped

Instructions

SMOKED PORK BELLY

Remove the pork belly skin using a long sharp knife. Start at one corner of the slab, make an incision between the top layer of fat and the skin, lift up the skin with two fingers and begin to cut the skin away with uniform strokes (leave all the fat you can on the belly, see picture in post). Disregard this step if pork belly was skinless.
Mix the ingredients for the BBQ spice rub. Score the fat capped side of the belly in a diamond pattern, about ¼ inch deep cuts. Generoulsy sprinkle the rub all over the belly and rub it in with your fingers. Do this on all sides of the slab.
Set up your smoker according to the manufacturer's instructions. Prepare hot charcoals in chimney, once covered in white ash add to firebox. Preheat smoker to 225-250 F and add smoke wood chunks, chips of both, according to the manufacturer's instructions.
Place the pork belly directly onto the grate or rack and (if using) stick a meat thermometer probe into the thickest part. Smoke for about 3 to 3.5 hours or until the temperature reaches 160 F** (155-165 F range is safe to eat). Pull it out and cut it into thick slices or chunky dice and enjoy it dipped in the barbecue sauce.
If you would like to brown the slices of smoked pork belly you can do so over a hot grill, about a minute or so per side or in a skillet over medium-high heat. Searing it will impart extra flavor and render some more fat (watch out if browning on the grill as it will certainly flame up as it drips).

HOISIN BBQ SAUCE

In a small sauce pan combine all the ingredients. Bring to simmer over medium-low heat and allow to reduce a bit as you stir often. In about 5 minutes remove from the stove, allow to cool down and transfer to a serving container.

Notes

*Note that there is a difference between the two most popular brands. This is for using Morton. If using Diamond salt, you can increase by a tablespoon as it is not as dense.

**Should you want to leave it for a bit longer, until 180-200 F, place a small bowl of water near it for moisture.

For serving ideas see the body of the post.

Nutritional data is based on the pork belly only.

Nutrition