Get ready to elevate your BBQ game with the mouthwatering delight of Hot and Fast Smoked Pork Belly! This succulent dish is the perfect combination of crispy, smoky goodness that will have your taste buds dancing. With just a few simple ingredients and a little patience, you can create a show-stopping centerpiece for your next gathering or a cozy dinner at home. Imagine sinking your teeth into tender, flavorful pork belly that has been kissed by smoke and seasoned to perfection. Ready to impress your friends and family? Let’s dive into this irresistible recipe that promises to be the highlight of your culinary adventures!
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: BBQ
Serves: 4 servings
Ingredients
- 3 pounds pork belly
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Instructions
- Remove pork belly from refrigerator and pat dry completely with paper towels to ensure a crisp exterior.
- In a small mixing bowl, combine salt, black pepper, smoked paprika, garlic powder, and onion powder to create a uniform dry rub seasoning.
- Generously coat entire surface of pork belly with the prepared dry rub, massaging seasoning into meat and ensuring even coverage on all sides.
- Preheat smoker to 275°F (135°C), using a hardwood like hickory or apple wood for additional flavor complexity.
- Place pork belly directly on smoker grates, fat side up, to allow rendering and smoke penetration.
- Smoke pork belly for approximately 2 hours, maintaining consistent temperature, until internal temperature reaches 165°F (74°C).
- Optional: For extra crispy exterior, increase smoker temperature to 350°F (175°C) during final 15-20 minutes of cooking.
- Remove pork belly from smoker and let rest for 15-20 minutes to allow juices to redistribute.
- Slice against the grain into desired thickness, serving immediately while still warm and crispy.
Tips
- Patience is Key: Make sure to pat the pork belly dry before seasoning. This step is crucial for achieving that coveted crispy exterior once it’s smoked.
- Season Generously: Don’t be shy with the dry rub! Massaging the seasoning into the meat ensures every bite is packed with flavor.
- Choose the Right Wood: For the best flavor, opt for hardwoods like hickory or apple wood. Each type of wood will impart its unique taste, enhancing the overall dish.
- Monitor the Temperature: Consistency is important! Keep an eye on your smoker’s temperature to ensure even cooking and optimal smoke penetration.
- Crispy Finish: If you love a crispy outer layer, crank up the smoker to 350°F (175°C) for the last 15-20 minutes of cooking. This will give your pork belly that irresistible crunch.
- Let It Rest: After smoking, let the pork belly rest for 15-20 minutes. This allows the juices to redistribute, making for a juicier and more flavorful bite.
- Slice Against the Grain: For the best texture, slice the pork belly against the grain. This will ensure tender pieces that are easy to chew and enjoy.
Nutrition Facts
Calories: 835kcal
Carbohydrates: g
Protein: 61g
Fat: g
Saturated Fat: g
Cholesterol: 210mg
