Recipe courtesy of Sisters and Brothers Bar

House Smoked Pork Belly

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  • Level: Intermediate
  • Total: 8 hr 45 min (plus 7 day curing time)
  • Active: 15 min
  • Yield: 10 to 15 servings
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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


Special equipment:
a smoker
  1. 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.
  2. 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.
  3. 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.
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