Recipe: Tasty Smoked Pork Belly

Recipe: Tasty Smoked Pork Belly Delicious, fresh and tasty.

Smoked Pork Belly. Smoked Pork Belly with Grilled Pineapple Pico. Smoked Pork Belly on the RecTec Pellet Smoker. Smoky-sweet with a little bit of heat.

Pork belly is the stuff that bacon is made from and it is just bursting with flavor.

I've been wanting to show you how to make smoked whole pork belly and the time has come to make that happen.

Transfer the pork belly cubes onto a large aluminum drip pan and cover with aluminum foil.

You can cook Smoked Pork Belly using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of Smoked Pork Belly

1. You need 2 1/2 lb of Pork Belly.

2. It’s 4 tbsp of Agave Nectar.

3. You need 4 tbsp of Olive Oil.

4. You need of Dry Rub.

5. You need 1/2 cup of Brown Sugar.

6. It’s 1/2 cup of White Sugar.

7. It’s 4 tbsp of Season Salt.

8. It’s 3 tbsp of Salt.

9. You need 3 tbsp of Pepper.

10. You need 3 tbsp of Paprika.

11. It’s 2 tsp of Cayenne.

12. Prepare 2 tsp of Ancho Chile.

13. Prepare of Foil Wrap.

14. You need 1 cup of Brown Sugar.

15. You need 1/3 cup of Tiger Sauce.

16. It’s 1/2 cup of Honey BBQ Sauce.

17. Prepare 3 tbsp of Honey.

18. It’s 8 tbsp of Butter (1 stick).

Instead of simply roasting the pork belly as is the Vietnamese custom, we're going to do a little Place the pork belly cubes on the indirect side of the smoker or grill.

Smoke for an hour, roll them around.

Smoked Pork Belly Slices - smoky , sweet and flavorful.

Uncured thick bacon slices (from Costco) rubbed with homemade smoking dry rub, smoked at low temperature on an electric pellet smoker.

Smoked Pork Belly instructions

1. Mix up the olive oil & agave nectar as best as you can. Make incisions into the fat of the belly then coat the entire belly with your oil/agave mix..

2. Mix the dry rub together & rub it over the entire belly but be sure to save some of the rub for the foil wrap process later..

3. Let the rub soak into the meat for about an hour if possible. Then put the belly into the smoker at 250 fat side up. This is very important because if you cook fat side down it wont render and will become tough..

4. After two hours in the smoker you want to wrap the belly so the meat doesnt get burned while you render that fat. Remember everything you do in the foil wrap you do to both sides of the meat..

5. First lay down a little bed of brown sugar onto the foil the length of your meat & put some of whats left of your dry on top of that. Then drizzle the tiger sauce across that. Mix the honey bbq sauce & the honey together & drizzle that over everything else. Place the butter on top of that. Lay the meat on this & repeat on the process on top of the fat..

6. After wrapping is finished put it back in the smoker for 2-3 more hours..

Before smoking, apply another layer of vinegar and salt.

Place each Pork Belly Burnt End into an aluminum pan and cover with aluminum foil.

Drain the liquid from the pan and add the BBQ.

This BBQ roasted pork belly is seasoned with Traeger Pork & Poultry Rub and roasted over applewood for a smokin' meat you can use on just about anything.

Pork belly has been no stranger to my smoker, but previous attempts have been mediocre at best.