Smoked Pork Belly

Cooking Instructions

Pork belly. It’s not just for bacon anymore. With the explosion of pellet grilling has come legions of home cooks whom have popularized the decadently flavorful pork cut. Enjoyed as either an appetizer or meal, this whole smoked pork belly is cooked low and slow on the grill. Then after a bit of sauce is basted on top of the slab, the heat is turned up so the fat and skin can render a delicious crispy crunch to the taste buds.

How to Prepare Pork Belly for Smoking

1. Place the pork belly meat side down on a clean work surface. With a very sharp chef’s knife, score the top of the pork belly by cutting diagonal lines through the skin and fat.
2. Season the skin with a good amount of oil then salt. (If your pork belly doesn't have skin, skip this step.)
3. Flip the pork belly over so that the meat side is up. Season with Mandarin Habanero and rub into meat. Let it rest in the refrigerator for at least 15 minutes, so the seasonings have a chance to soak into the meat.

Wood Pellet Recommendation

The sweet and savory flavors of Hickory, Maple, and Apple hardwoods make our Competition Blend Wood Pellets the perfect choice for this recipe.

1. Start your Grill on ''smoke'' with the lid open until a fire is established in the burn pot (3-4 minutes). Preheat to 250°F.
2. Place the pork belly on the grates of your preheated , meat side down. Smoke until the internal temperature reaches 195°F (this normally takes about 6 hours).
3. Open the flame broiler and flip the pork belly so that the meat side is up. Brush on the BBQ Sauce (on meat side). Sear the fat side for about 5 minutes, or until crispy.
4. Using your grill gloves, remove the pork belly from the grill and wrap in aluminum foil for 15 minutes or until it's cool enough to pull apart with your Meat Claws. Or dice into cubes with a knife. Serve hot.

Special Tools

• Basting Brush
• Cutting Board
• Meat Claws
• Sharp Knife

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