Smoked Pork Belly
Melt-in-your-mouth smoked pork belly. Eat it by itself or make some killer sandwiches or elevated tacos. The options are endless!
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Servings: 8 servings
- 1 cup Water
- 1/4 cup Extra virgin olive oil
- 1/4 cup Lemon juice freshly squeezed
- 1/4 cup Apple cider vinegar
- 8 cloves Garlic crushed
- 2 Tbs Rosemary leaves fresh
- 2 Tbs Thyme leaves fresh
- 2 Tbs Kosher salt
- 1 Tbs Black pepper fresh, coarsely ground
- 2 Serrano peppers finely chopped
- 2 cup Water
- 2 Tbs Butter unsalted
- 1/4 cup Bourbon
- 1/4 cup Dark brown sugar packed
- 2 Tbs Flat leaf parsley finely chopped
- 1 Tbs Apple cider vinegar
- 1/2 tsp Red pepper flakes
- 1/3 cup Vegetable oil
Preparing The Marinade
Combine all the marinade ingredients in a blender or large bowl using an immersion blender.
Blend until combined thoroughly.
Put the pork belly into a resealable zip lock bag and pour the marinade over the top.
Squeeze out any air from the bag, close, and mix around, covering the pork belly with the marinade.
Refrigerate overnight, for at least 12 hours but up to 24 hours.
Cooking The Pork Belly
Preheat BBQ to 275 degrees Fahrenheit.
While the grill is preheating, remove the pork belly from the marinade and place into a baking dish or disposable aluminum lasagna pan.
Add the marinade, butter, and water to the pan and partially seal with heavy duty aluminum foil.
Place pan into the cooker and add the smoking wood to the fire. The total cooking time is 5 1/2 hours.
Keep adding wood as needed and smoke for 1 to 2 hours.
After your desired smoking time, seal aluminum foil tightly around the pan and continue to cook for the remaining time.
After 5 1/2 hours total cooking time, remove from cooker and allow it to rest in the pan for 2 hours.
Finishing The Smoked Pork Belly
Approximately 30 minutes before the end of the resting period, increase the temperature of your grill to 375 degrees Fahrenheit for crisping the skin.
Preparing The Glaze
Add the bourbon to a small saucepan and cook the alcohol off, approximately 10 minutes. Be careful of a potential flare-up.
Add the remaining glaze ingredients to a jar with a tight-fitting lid and add the warm bourbon.
Close the lid and shake well, incorporating all the ingredients then set aside.
Finishing The Smoked Pork Belly, Continued
Pour a film of vegetable oil into a baking dish or disposable pan.
Carefully remove the pork belly and place skin side down into the oil. Turn over and coat the other side.
Transfer the pork belly to the grilling basket and close it.
Place the pork belly over direct heat skin side down and cook for 15-20 minutes, crisping the skin. Mind the grill, it will flame up on you.
Get your glaze and shake it, re-incorporating the ingredients. Remove the pork belly and coat all sides with the glaze.
Return to the heat, skin side UP and cook for 5 minutes, tightening up the glaze. Turn and cook the other side for an additional 5 minutes.
Remove from heat and place on cutting board skin side up and allow to rest for 10 minutes.
Sprinkle with olive oil, salt, and pepper. Cut into slices, using an electric knife, if you have one. The meat will be extremely tender.
Serve as desired
Calories: 222kcal | Carbohydrates: 10g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 7mg | Sodium: 1780mg | Potassium: 72mg | Sugar: 7g | Vitamin A: 330IU | Vitamin C: 9.2mg | Calcium: 35mg | Iron: 0.8mg