Recipe courtesy of Sisters and Brothers Bar
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House Smoked Pork Belly
Total:
8 hr 45 min
Active:
15 min
Yield:
10 to 15 servings
Level:
Intermediate
Total:
8 hr 45 min
Active:
15 min
Yield:
10 to 15 servings
Level:
Intermediate

Ingredients

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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