Smoked & Seared Pork Belly

Ingredients

• 2 lbs uncured pork belly, skin on
• 2 tbsp coarse kosher salt
• 1 tbsp black pepper, fresh ground
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (optional)
• 1/4 cup apple cider vinegar (for spritzing)
• 1/4 cup honey or maple syrup
• 1 tbsp unsalted butter

Instructions

1. 1

   Score the pork belly skin in a crosshatch pattern, being careful not to cut into the meat.

2. 2

   Combine salt, pepper, smoked paprika, garlic powder, and cayenne (if using) to create your rub; generously apply to all sides of the pork belly.

3. 3

   Preheat your smoker or grill to 275°F, using indirect heat and adding wood chunks (like apple or cherry) for smoke.

4. 4

   Place the seasoned pork belly on the grill grates, fat-side up, and smoke for 2.5 to 3 hours, spritzing with apple cider vinegar every 45 minutes, until the internal temperature reaches 180°F and the fat is rendered.

5. 5

   Increase grill temperature to 400-450°F (or transfer to a hot cast iron pan on the grill) for direct searing.

6. 6

   Carefully place the pork belly fat-side down on the direct heat, searing for 5-8 minutes until the skin is incredibly crispy and golden brown.

7. 7

   Flip the pork belly and sear the meat side for 2-3 minutes, then brush generously with honey or maple syrup and add butter to the pan if using.

8. 8

   Remove from heat, let rest for 10 minutes, then slice into thick pieces and serve immediately.

9. 9

   Enjoy the perfect balance of smoky, tender meat and shatteringly crisp skin.