Name: House Smoked Pork Belly
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT8H45M0.000S
Yield: 10 to 15 servings
Ingredients: 1 1/2 cups brown sugar; 1 cup kosher salt; 1/2 cup curing salt; 3 tablespoons fennel seeds; 2 tablespoons garlic powder; 2 tablespoons onion powder; 2 tablespoons smoked paprika; 2 tablespoons ground black pepper; 1 tablespoon ground cumin; 1 teaspoon cinnamon; 6 whole allspice berries; One 10-pound pork belly; Vegetable oil, for frying

Directions

Special equipment:

a smoker

Mix the brown sugar, kosher salt, curing salt, fennel seeds, garlic powder, onion powder, smoked paprika, black pepper, cumin, cinnamon and allspice berries in a large mixing bowl. Thoroughly rub the entire pork belly with the spice mixture. Let the pork belly rest in the fridge for 7 days.
Using mesquite charcoal, heat your smoker to 200 to 225 degrees F. Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F, 6 to 8 hours.
Once the belly reaches 165 degrees F, remove from the smoker and place on a tray or cutting board to rest for 10 to 15 minutes. Slice thinly into strips or into lardons and deep-fry in 350 degrees F vegetable oil for 1 minute. Serve.