Smoked Gouda Bacon Mac and Cheese as Served at Sisters and Brothers Bar in Seattle, Washington, as seen on Diners, Drive-Ins and Dives, Season 28.
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



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.