Smoked Pork Belly Recipe

I finally tried a Smoked Pork Belly Recipes Crispy approach and ended up with crackling so addictive people will fight over the last bite.

I’m obsessed with the heat, the snap and the porky depth of smoked pork belly. I love how it’s both ridiculous and honest, fat melting into this crunchy, charred crust that makes me forget salads exist.

Give me Pork Belly Smoker Recipes or a tray of Pork Belly Burnt Ends and I’m a mess of happy hands and napkins. The smell of 2 tbsp packed brown sugar caramelizing is pure temptation.

But it’s not delicate or polite. It’s loud, sticky, salty, sweet and dangerously shareable.

I want it at every party, every lazy weekend, every midnight kitchen raid. No regrets, bring extra plates now.

Ingredients

• Pork belly: the meaty star, crazy rich and worth every guilty bite.
• Kosher salt: brings out savory goodness, makes the fat sing.
• Brown sugar: sweet crust builder, great with salty pork.
• Black pepper: bright bite and little heat, keeps it interesting.
• Smoked paprika: adds smoky color and subtle campfire vibes.
• Garlic powder: cozy, familiar punch without fresh garlic fuss.
• Onion powder: rounds things out, adds savory depth quietly.
• Mustard powder: slight tang and a gentle zip in the background.
• Cayenne pepper: optional heat; a little wakes up your palate.
• Olive or neutral oil: helps rubs stick, keeps edges from drying.
• Apple cider vinegar or juice: spritz for brightness and tiny tang.
• Maple syrup or honey: sticky sweet glaze that’s irresistible.
• Pink curing salt: optional cure for that classic pink color.
• Apple, hickory, cherry wood: pick your smoke vibe, fruity or bold.
• Aluminum foil or butcher paper: traps juices late, keeps things tender.

Ingredient Quantities

• 3 to 5 lb pork belly, skin removed or scored if you want
• 2 tbsp kosher salt
• 2 tbsp packed brown sugar
• 1 tbsp black pepper, freshly ground
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp mustard powder
• 1/4 to 1/2 tsp cayenne pepper, optional for heat
• 1 tbsp olive oil or neutral oil
• 2 tbsp apple cider vinegar or apple juice (for spritzing during smoke)
• 1/4 cup maple syrup or honey for glazing, optional
• 1 to 2 tsp pink curing salt, optional if you want a cured belly
• Wood for smoking: apple, hickory or cherry chunks or chips
• Aluminum foil or butcher paper, optional for wrapping toward the end

How to Make this

1. Pat the pork belly dry and trim if needed; if skin is on score it lightly or remove it. If you want a cured flavor mix 1 to 2 tsp pink curing salt into the rub and sprinkle it over the meat, then refrigerate uncovered for 12 to 24 hours to develop that color and flavor.

2. Make the rub: combine 2 tbsp kosher salt, 2 tbsp packed brown sugar, 1 tbsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp mustard powder, and 1/4 to 1/2 tsp cayenne pepper if you like heat. Rub 1 tbsp olive oil over the belly first so the rub sticks better.

3. Coat the belly evenly with the rub, pressing it in so it adheres. Let it sit at room temp for 30 to 60 minutes if you plan to smoke right away or refrigerate for a few hours for deeper flavor.

4. Preheat your smoker to 225 F. Use apple, hickory or cherry wood chunks or chips for a sweet smoky profile. If using chips soak them briefly, chunks can go in dry.

5. Place the belly fat side up on the smoker grate. Put a pan underneath if you want to catch drips. Smoke at 225 F until the internal temp reaches about 165 F, usually 2 to 3 hours depending on size.

6. Every 45 minutes to an hour spritz the belly with 2 tbsp apple cider vinegar or apple juice to keep it moist and build a nice bark. Don’t overdo the spritzing or you’ll cool the smoker too much.

7. When the belly hits 165 F decide if you want to wrap: for a more tender, braised texture wrap tightly in foil or butcher paper with a drizzle of maple syrup or honey and some of the spritz liquid, then return to the smoker.

8. Continue cooking until the internal temp reaches 200 to 205 F for super tender, sliceable pork belly, or stop at 185 to 190 F if you want a bit more chew. Wrapped cooking may take another 1 to 2 hours.

9. For a caramelized glaze, unwrap and brush the belly with 1/4 cup maple syrup or honey, place back on smoker or under a high heat source for 10 to 20 minutes to set the glaze and build color. Watch closely so it does not burn.

10. Rest the belly at least 20 to 30 minutes before slicing against the grain into thick or thin pieces. Serve warm, or chill for firmer slices used in sandwiches or charcuterie. Enjoy, and don’t be afraid to tweak the spice balance next time.

Equipment Needed

1. Smoker or grill set up for low smoking
2. Instant-read or probe meat thermometer
3. Large rimmed baking sheet or drip pan
4. Mixing bowl for the rub
5. Measuring spoons and a tablespoon
6. Chef knife and cutting board
7. Pastry brush or basting brush for glaze and spritzing
8. Spray bottle or small jar for the apple cider vinegar/apple juice spritz
9. Aluminum foil or butcher paper for wrapping
10. Tongs or sturdy spatula for moving the belly and slices

FAQ

Smoked Pork Belly Recipe Substitutions and Variations

• Pork belly: pork shoulder (fatty, will shred instead of slice), slab bacon (already cured, watch salt), fatty pork loin or Boston butt for a similar mouthfeel, or short ribs if you want rich flavor
• Kosher salt: coarse sea salt (1:1 swap), fine table salt (use about half the amount), pickling/canning salt (same as kosher by weight), seasoned salt if you want extra flavor but cut back on other spices
• Smoked paprika: regular sweet paprika plus a few drops of liquid smoke, chipotle powder for smoky heat, ancho or pasilla chile powder for a fruity smoke, or use a small splash of soy sauce for umami instead
• Apple cider vinegar (spritz): plain apple juice, white wine vinegar diluted with water, beer or hard cider for flavor, or plain water with a little lemon juice

Pro Tips

– Cure or don’t, but if you do use pink salt, measure it right and stick to 1 to 2 tsp for a 3 to 5 lb belly. Too much and it’ll taste like a salt lick, too little and you wasted the step. After salting, let it rest uncovered in the fridge 12 to 24 hours so the surface dries a bit and the flavors penetrate.

– Don’t over-spritz. A quick hit of apple juice or cider every 45–60 minutes keeps the surface from drying, but too much will drop smoker temp and slow the bark. Use a fine mister and warm the spritz in the oven or a thermos so you don’t shock the smoker each time.

– Use a two-stage cook for best texture: smoke to about 165 F unwrapped to lock in smoke, then wrap and finish to 200–205 F for buttery pull-apart slices, or stop around 185–190 F if you want a firmer, sliceable result. Wrapping with a little syrup or juice speeds the stall and gives a juicier finish.

– When glazing, do it late and be patient. Brush on a thin layer of maple or honey, then give it low heat to set the glaze; high heat or too-thick a coat will burn quickly. Let the belly rest 20 to 30 minutes after glazing so juices redistribute, then slice against the grain for the best mouthfeel.

Smoked Pork Belly Recipe

Recipe by Hiro Ren

0.0 from 0 votes

I finally tried a Smoked Pork Belly Recipes Crispy approach and ended up with crackling so addictive people will fight over the last bite.

Pin

Servings

8

servings

Calories

1036

kcal

Equipment: 1. Smoker or grill set up for low smoking
2. Instant-read or probe meat thermometer
3. Large rimmed baking sheet or drip pan
4. Mixing bowl for the rub
5. Measuring spoons and a tablespoon
6. Chef knife and cutting board
7. Pastry brush or basting brush for glaze and spritzing
8. Spray bottle or small jar for the apple cider vinegar/apple juice spritz
9. Aluminum foil or butcher paper for wrapping
10. Tongs or sturdy spatula for moving the belly and slices

Ingredients

• 3 to 5 lb pork belly, skin removed or scored if you want

• 2 tbsp kosher salt

• 2 tbsp packed brown sugar

• 1 tbsp black pepper, freshly ground

• 1 tbsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp mustard powder

• 1/4 to 1/2 tsp cayenne pepper, optional for heat

• 1 tbsp olive oil or neutral oil

• 2 tbsp apple cider vinegar or apple juice (for spritzing during smoke)

• 1/4 cup maple syrup or honey for glazing, optional

• 1 to 2 tsp pink curing salt, optional if you want a cured belly

• Wood for smoking: apple, hickory or cherry chunks or chips

• Aluminum foil or butcher paper, optional for wrapping toward the end

Directions

• Pat the pork belly dry and trim if needed; if skin is on score it lightly or remove it. If you want a cured flavor mix 1 to 2 tsp pink curing salt into the rub and sprinkle it over the meat, then refrigerate uncovered for 12 to 24 hours to develop that color and flavor.
• Make the rub: combine 2 tbsp kosher salt, 2 tbsp packed brown sugar, 1 tbsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp mustard powder, and 1/4 to 1/2 tsp cayenne pepper if you like heat. Rub 1 tbsp olive oil over the belly first so the rub sticks better.
• Coat the belly evenly with the rub, pressing it in so it adheres. Let it sit at room temp for 30 to 60 minutes if you plan to smoke right away or refrigerate for a few hours for deeper flavor.
• Preheat your smoker to 225 F. Use apple, hickory or cherry wood chunks or chips for a sweet smoky profile. If using chips soak them briefly, chunks can go in dry.
• Place the belly fat side up on the smoker grate. Put a pan underneath if you want to catch drips. Smoke at 225 F until the internal temp reaches about 165 F, usually 2 to 3 hours depending on size.
• Every 45 minutes to an hour spritz the belly with 2 tbsp apple cider vinegar or apple juice to keep it moist and build a nice bark. Don’t overdo the spritzing or you’ll cool the smoker too much.
• When the belly hits 165 F decide if you want to wrap: for a more tender, braised texture wrap tightly in foil or butcher paper with a drizzle of maple syrup or honey and some of the spritz liquid, then return to the smoker.
• Continue cooking until the internal temp reaches 200 to 205 F for super tender, sliceable pork belly, or stop at 185 to 190 F if you want a bit more chew. Wrapped cooking may take another 1 to 2 hours.
• For a caramelized glaze, unwrap and brush the belly with 1/4 cup maple syrup or honey, place back on smoker or under a high heat source for 10 to 20 minutes to set the glaze and build color. Watch closely so it does not burn.
• Rest the belly at least 20 to 30 minutes before slicing against the grain into thick or thin pieces. Serve warm, or chill for firmer slices used in sandwiches or charcuterie. Enjoy, and don’t be afraid to tweak the spice balance next time.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 200g
• Total number of serves: 8
• Calories: 1036kcal
• Fat: 106g
• Saturated Fat: 38g
• Trans Fat: 1g
• Polyunsaturated: 12g
• Monounsaturated: 46g
• Cholesterol: 144mg
• Sodium: 1869mg
• Potassium: 380mg
• Carbohydrates: 11g
• Fiber: 0g
• Sugar: 10g
• Protein: 18g
• Vitamin A: 50IU
• Vitamin C: 0mg
• Calcium: 10mg
• Iron: 1.2mg