Recipe courtesy of Sisters and Brothers Bar
House Smoked Pork Belly
- Level: Intermediate
- Yield: 10 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 1074
- Total Fat
- 88
- Saturated Fat
- 15
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 15
- Protein
- 51
- Cholesterol
- 159
- Sodium
- 936
- Total: 8 hr 45 min (plus 7 day curing time)
- Active: 15 min
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.