I served up insanely crispy Smoked Pork Bites that wreck any plans for restraint, so keep scrolling if you care about dinner winning tonight.
I can’t stop thinking about smoked pork belly. I love the crackle when you bite into pork belly, skin on, the way fat renders into sticky bliss.
Smoked Pork Bites are my weekend weakness; I’ll eat them straight from a tray while pretending I’m saving some for guests. And that little hit of maple syrup on the glaze?
Ridiculous. I don’t care if it looks messy.
I adore the smoke ring, the crunch, the sticky sweet-salty mess. Pork Belly Recipes Oven Baked are fine, but give me low-and-slow smoke every time.
Pure, stupidly delicious meat. Worth every guilty bite ever.
Ingredients
- Pork belly, skin on: juicy, fatty protein that gets crispy and utterly addictive.
- Kosher salt: brings out flavor and helps the skin crisp up.
- Brown sugar: sweet, caramel notes that balance the pork’s richness.
- Black pepper: fresh bite and a little pop on every mouthful.
- Smoked paprika: smoky warmth without extra smoke, nice color too.
- Garlic powder: cozy savory layer, it’s simple but tastes like home.
- Onion powder: subtle sweetness and depth, doesn’t scream onion.
- Mustard powder: tangy backbeat that cuts through the fat.
- Cayenne pepper: brings heat if you’re feeling bold.
Use sparingly.
- Neutral oil: helps the rub cling and promotes even browning.
- Wood chips or chunks: real smoke character, apple’s sweet, hickory’s stronger.
- Maple syrup or honey: sticky, glossy finish with sweet comfort.
- Soy sauce or tamari: salty umami boost for the glaze balance.
- Fresh herbs: bright garnish that freshens each rich bite.
Ingredient Quantities
- 3 to 4 lb (1.4 to 1.8 kg) pork belly, skin on
- 1/4 cup kosher salt
- 1/4 cup packed brown sugar
- 1 tbsp black pepper, freshly ground
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp mustard powder
- 1/4 tsp cayenne pepper, optional for heat
- 2 tbsp neutral oil (canola or vegetable) to help the rub stick
- 1 to 2 cups wood chips or chunks for smoking, apple or hickory recommended
- 1/4 cup maple syrup or honey, optional glaze
- 1 tbsp soy sauce or tamari, optional for glaze balance
- Fresh herbs for garnish, optional (thyme or parsley)
How to Make this
1. Pat the pork belly very dry with paper towels, score the skin in a tight crosshatch about 1/8 inch deep, and trim any weird flaps so it sits flat.
2. Mix the 1/4 cup kosher salt, 1/4 cup packed brown sugar, 1 tbsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp mustard powder and 1/4 tsp cayenne (if using). Stir in 2 tbsp neutral oil so the rub will stick.
3. Rub the whole mixture all over the belly, getting into the scores and the sides. If you like stronger flavor you can rub a little extra on the fatty side too.
4. Place the pork belly uncovered on a rack in the fridge for at least 4 hours or overnight to dry the skin. This step is key for good crisp later, don’t skip it if you can help it.
5. Preheat your smoker to about 225 F. Add 1 to 2 cups apple or hickory wood chips or chunks. Put the belly skin side up on the smoker grate.
6. Smoke low and slow until the internal temp reaches about 195 to 203 F, usually 3 to 5 hours depending on size and your smoker. Keep smoke steady, and avoid opening too often. The fat should render and the meat feel tender.
7. If you want a glossy sweet finish, mix 1/4 cup maple syrup or honey with 1 tbsp soy sauce or tamari. Brush the glaze on during the last 20 minutes of smoking, repeating once or twice.
8. For crisp skin, crank the smoker or oven to 425 F and roast the belly skin side up for 10 to 20 minutes until the skin puffs and crisps. Watch it closely so it doesn’t burn.
9. Remove the pork belly and rest 10 to 15 minutes. Slice against the grain into thick or thin slices depending on how you want to serve it.
10. Serve garnished with fresh thyme or parsley if you like. Leftovers reheat well, just re-crisp under a hot broiler for a minute or two.
Equipment Needed
1. Smoker or oven with reliable temperature control
2. Roasting rack and rimmed baking sheet (rack lets air flow under the belly)
3. Instant read meat thermometer (don’t guess the temp)
4. Sharp chef knife and sturdy cutting board
5. Mixing bowl and spoon for the dry rub
6. Pastry or basting brush for the glaze
7. Paper towels for patting the skin very dry
8. Kitchen tongs or a spatula to move the belly without piercing it
9. Small bowl or cup for mixing the glaze ingredients
10. Aluminum foil or a sheet pan lid for resting and easy cleanup
FAQ
Simple Steps For Irresistible Smoked Pork Belly. Recipe Substitutions and Variations
- Kosher salt: swap with sea salt (use same measure) or use table salt at 3/4 the amount because it’s finer and saltier.
- Packed brown sugar: replace with white granulated sugar plus 1 tbsp molasses per 1/4 cup, or use coconut sugar for a deeper, less sweet note.
- Smoked paprika: if you dont have it use regular paprika and add a few drops of liquid smoke, or try chipotle powder for smokier heat.
- Apple or hickory wood chips: use cherry or pecan for fruitier flavor, or oak for a stronger savory smoke; soak chips 30 minutes if you want slower smoke.
Pro Tips
1. Dry the skin as long as you can in the fridge, even overnight if possible. The drier the skin, the better it’ll puff and crisp later. Don’t cover it, and don’t be tempted to skip this step even if you’re in a hurry.
2. Keep an instant‑read thermometer handy and check more than once near the end. Smoke temps and times vary a lot, so go by internal temp for doneness and tenderness, not a clock. When it hits about 195 to 203 F the fat will be mostly rendered and it’ll slice like butter.
3. If you’re glazing, do it only in the last 20 minutes and do thin coats. Thick syrupy layers burn fast and will mask that smoky flavor. A little soy or tamari in the glaze keeps the sweetness from being cloying.
4. For final crisping, move it to a hotter oven or crank the smoker up, but stand right there and watch it. Skin can go from perfect to burnt in a minute. If you’re nervous, use the oven broiler for short bursts and rotate frequently.
Simple Steps For Irresistible Smoked Pork Belly. Recipe
I served up insanely crispy Smoked Pork Bites that wreck any plans for restraint, so keep scrolling if you care about dinner winning tonight.
8
servings
1036
kcal
Equipment: 1. Smoker or oven with reliable temperature control
2. Roasting rack and rimmed baking sheet (rack lets air flow under the belly)
3. Instant read meat thermometer (don’t guess the temp)
4. Sharp chef knife and sturdy cutting board
5. Mixing bowl and spoon for the dry rub
6. Pastry or basting brush for the glaze
7. Paper towels for patting the skin very dry
8. Kitchen tongs or a spatula to move the belly without piercing it
9. Small bowl or cup for mixing the glaze ingredients
10. Aluminum foil or a sheet pan lid for resting and easy cleanup
Ingredients
3 to 4 lb (1.4 to 1.8 kg) pork belly, skin on
1/4 cup kosher salt
1/4 cup packed brown sugar
1 tbsp black pepper, freshly ground
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp mustard powder
1/4 tsp cayenne pepper, optional for heat
2 tbsp neutral oil (canola or vegetable) to help the rub stick
1 to 2 cups wood chips or chunks for smoking, apple or hickory recommended
1/4 cup maple syrup or honey, optional glaze
1 tbsp soy sauce or tamari, optional for glaze balance
Fresh herbs for garnish, optional (thyme or parsley)
Directions
- Pat the pork belly very dry with paper towels, score the skin in a tight crosshatch about 1/8 inch deep, and trim any weird flaps so it sits flat.
- Mix the 1/4 cup kosher salt, 1/4 cup packed brown sugar, 1 tbsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp mustard powder and 1/4 tsp cayenne (if using). Stir in 2 tbsp neutral oil so the rub will stick.
- Rub the whole mixture all over the belly, getting into the scores and the sides. If you like stronger flavor you can rub a little extra on the fatty side too.
- Place the pork belly uncovered on a rack in the fridge for at least 4 hours or overnight to dry the skin. This step is key for good crisp later, don’t skip it if you can help it.
- Preheat your smoker to about 225 F. Add 1 to 2 cups apple or hickory wood chips or chunks. Put the belly skin side up on the smoker grate.
- Smoke low and slow until the internal temp reaches about 195 to 203 F, usually 3 to 5 hours depending on size and your smoker. Keep smoke steady, and avoid opening too often. The fat should render and the meat feel tender.
- If you want a glossy sweet finish, mix 1/4 cup maple syrup or honey with 1 tbsp soy sauce or tamari. Brush the glaze on during the last 20 minutes of smoking, repeating once or twice.
- For crisp skin, crank the smoker or oven to 425 F and roast the belly skin side up for 10 to 20 minutes until the skin puffs and crisps. Watch it closely so it doesn’t burn.
- Remove the pork belly and rest 10 to 15 minutes. Slice against the grain into thick or thin slices depending on how you want to serve it.
- Serve garnished with fresh thyme or parsley if you like. Leftovers reheat well, just re-crisp under a hot broiler for a minute or two.
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: 0.5g
- Polyunsaturated: 8g
- Monounsaturated: 60g
- Cholesterol: 180mg
- Sodium: 3000mg
- Potassium: 320mg
- Carbohydrates: 8g
- Fiber: 0g
- Sugar: 7g
- Protein: 19g
- Vitamin A: 200IU
- Vitamin C: 1mg
- Calcium: 40mg
- Iron: 1.2mg
