Our method for smoked pork belly sears the exterior crisp like bacon while leaving the inside melt-in-your-mouth delicious. It is so delicious that it does not require a sauce!
A pork belly is a boneless slab of meat from the underside of the pig. It’s the belly of the pig. The high percentage of internal fat gives it a unique flavor, aroma, and texture in culinary and barbecue circles.
You can buy half a pork belly and get a half steam table pan of pork belly cubes from half a pork belly. This is likely enough for a family of 4 because pork belly is very filling.
To prep the pork belly, you’ll need a large cutting board, a sharp knife, and a cold pork belly. We like to pop ours in the freezer for 30 minutes before slicing it into cubes to get perfect pork belly strips, but this is optional.
Prep the smoker by preheating to 275 degrees F. Any wood may be used but we especially love the woods used to prepare smoked bacon…apple wood, hickory, and pecan.
Place the baking racks filled with pork belly cubes onto the grill grate and close the chamber. For the best pork belly, we did not open the chamber for nearly 2 hours and this created an excellent sear reminiscent of crisp bacon.