Salt & Pepper Smoked Pork Belly

Belly

Texas Salt & Pepper Pork Belly

Recipe from “Barbeque: A Home Chef’s Guide.”

LargeSalt, pepper and a long slow smoke created an unctuous, amazing belly with an intensely flavorful crust.

Total Time: 7 Hours 5 Minutes     Yield: 8 to 12 servings

  • 1/4 cup coarsely ground black pepper
  • 3 tablespoons Kosher salt
  • 1 4-5lb piece boneless pork belly, skin removed
  • 3 chunks of a medium smoking wood, such as oak or hickory

In a small bowl combine pepper and salt to make the rub.

Season pork belly all over liberally with the rub.

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Preheat smoker, grill, or La Caja China to 225F, smoking with oak or hickory.

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Place the pork belly in the smoker and smoke to 195-203F on an instant read thermometer, inserted into the thickest section of meat (6 to 8 hours).

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Wrap the belly tightly in butcher paper or foil, place in a cooler or oven, and let rest for 2 hours.

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Slice pork belly and serve.

(Save some to make my favorite Pork Belly Burnt Ends! ~ See my recipe in “Barbeque: A Home Chef’s Guide!)

Enjoy!

~Chef Perry

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