Smoked Pork Belly Slices
Want a delicious recipe for smoked pork belly slice recipe? This one is super simple but turns out yummy pork belly strips that are perfect for a appetizer, game day snacks or entree.
Ingredients
- 2.4 lb Pork belly
- 3 tbsp Kosher salt to taste
- 1/2 cup Bbq rub
Instructions
- Pat the pork belly dry with paper towels and remove the skin. Cut the belly into even strips with a thickness of 2 inches, Make sure you are consistent with the size to avoid an uneven smoking time.
- Apply kosher sea salt to pork belly strips and let sit for 1 hour uncovered in the fridge to draw out moisture.
- Then wipe off excess salt and pat dry with a paper towel.
- Next, add your bbq rub on both sides to dry brine for at least 2 hours or overnight if you have the time
- Load the pellets, prime, set the grill temperature to 225°F, and wait until its come up to temp and the smoke is rolling.
- Evenly place the pork belly slices on smoker.
- Insert the temperature probes and monitor until the pork reaches 205°F this usually takes around 90 minutes.
- If you plan on serving the pork belly strips immediately; crank up a skillet or griddle and sear the strips on high heat to get crispy pork crackling then serve.
- If you plan on serving them later, place when in the fridge, and just before you plan to serve then crank up a skillet or griddle and sear the strips on high heat to get crispy pork crackling then serve.
- Remember you want to sear them but turn the strip black.