Making restaurant-quality smoked pork belly at home might seem like a daunting task that’s best left to the pros. Between getting the temperature just right, maintaining the perfect smoke level, and achieving that melt-in-your-mouth texture, there’s quite a bit to consider when tackling this cut of meat.
But don’t worry – this foolproof recipe breaks down the smoking process into simple steps that anyone can follow, even if you’re new to smoking meat. With just a few basic ingredients and some patience, you’ll end up with tender, flavorful pork belly that’s perfect for family dinners or weekend gatherings.
Why You’ll Love This Smoked Pork Belly
- Melt-in-your-mouth texture – The slow smoking process breaks down the fat perfectly, creating incredibly tender meat that literally melts in your mouth.
- Customizable flavors – You can use any dry rub and barbecue sauce combination you prefer, making this recipe adaptable to your taste preferences – from classic BBQ to Asian-inspired flavors.
- Simple ingredients – With just a handful of basic ingredients and your choice of seasonings, you can create an impressive main dish that tastes like it came from a BBQ joint.
- Great for entertaining – While it takes time to smoke, most of it is hands-off, letting you prepare other dishes or spend time with your guests while the smoker does the work.
- Leftovers are amazing – If you’re lucky enough to have any left, the flavors get even better the next day – perfect for sandwiches or adding to other dishes.
What Kind of Pork Belly Should I Use?
For smoking, you’ll want to look for a pork belly that’s fresh (not cured) with a good balance of meat and fat layers. The ideal piece should have a pinkish-gray color and feel firm to the touch, with the skin already removed – though if it comes with skin on, you can ask your butcher to remove it or do it yourself at home. Most grocery store pork bellies run between 3-5 pounds, which is perfect for smoking, but you can also find them at Asian markets or local butcher shops where they might offer different size options. When selecting your piece, try to choose one with even thickness throughout so it cooks uniformly, and don’t worry if you see a few small blemishes or color variations as that’s completely normal.
Options for Substitutions
While smoking pork belly is pretty straightforward, here are some helpful substitution tips:
- Pork belly: This is the star of the show and can’t really be substituted – it’s what makes this dish special! The unique fat content and meat ratio of pork belly is essential for proper smoking.
- Dry seasoning: Don’t have a pre-made rub? Make your own by mixing brown sugar, paprika, garlic powder, onion powder, black pepper, and salt. You can also use any BBQ rub you have on hand.
- Cherry preserves: Apple, peach, or apricot preserves work great too. You’re looking for that sweet fruit flavor to balance the savory meat. Even honey can work in a pinch, though you might want to reduce the amount by half.
- Balsamic vinegar: Red wine vinegar or apple cider vinegar can step in here. Each brings its own tang, though you might want to add a teaspoon of honey if using apple cider vinegar to balance the sharper taste.
- Yellow mustard: Dijon or whole grain mustard work just fine. They might even add an extra layer of flavor to your sauce.
- Butter: Margarine or olive oil can work, but butter really is best for that rich finish. If using olive oil, use 3 tablespoons instead of 4.
Watch Out for These Mistakes While Smoking
The biggest challenge when smoking pork belly is temperature control – keeping your smoker between 225-250°F is crucial, as higher temperatures can cause the fat to render too quickly, leaving you with dry, chewy meat instead of that melt-in-your-mouth texture we’re after. A common mistake is not scoring the fat cap in a crosshatch pattern, which helps the seasoning penetrate and allows the fat to render properly throughout the cooking process. To ensure the best results, avoid opening the smoker too frequently to check on the meat – every time you peek, you’re letting valuable heat and smoke escape, which can extend your cooking time and affect the final flavor. For the most tender result, don’t skip the wrapping phase once the internal temperature hits 165°F, and always let the finished pork belly rest for at least 30 minutes before slicing – this allows the juices to redistribute throughout the meat.
What to Serve With Smoked Pork Belly?
When serving smoked pork belly, you’ll want sides that can stand up to its rich, smoky flavor while adding some contrast to the plate. A tangy coleslaw with apple cider vinegar dressing helps cut through the richness, while classic baked beans make perfect sense alongside any smoked meat. For something green, try roasted Brussels sprouts or a simple mixed green salad – the freshness provides a nice balance to the hearty pork. I also love serving some cornbread or soft potato rolls on the side to soak up any extra sauce and round out the meal.
Storage Instructions
Keep Fresh: After your pork belly has cooled down, wrap it tightly in aluminum foil or place it in an airtight container. It’ll stay good in the fridge for up to 4 days. The flavors actually get even better after a day or two as they continue to meld together!
Freeze: This smoked pork belly freezes really well! Cut it into portions, wrap each piece in plastic wrap, then aluminum foil, and pop them in a freezer bag. It’ll keep its smoky goodness for up to 3 months. This is super handy when you want to make a big batch and save some for later.
Warm Up: To bring back that fresh-off-the-smoker taste, wrap the pork belly in foil and heat it in a 275°F oven until it’s warmed through, about 20-30 minutes. You can also slice it thin and quickly pan-fry it to get those edges nice and crispy again. If it’s frozen, thaw it overnight in the fridge before reheating.
| Preparation Time | 30-45 minutes |
| Cooking Time | 150-180 minutes |
| Total Time | 180-225 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4000-4500
- Protein: 150-180 g
- Fat: 300-330 g
- Carbohydrates: 150-200 g
Ingredients
- 1 entire pork belly
- 1/3 cup preferred pork dry seasoning (such as rib, barbecue, spicy-sweet, or asian rub)
- 2 disposable foil pans with 2 baking racks (for convenience)
- 1/2 cup chosen barbecue sauce (like stubb’s or meat mitch)
- 1/2 cup cherry preserves
- 1 tablespoon yellow mustard
- 2 tablespoons balsamic vinegar
- 4 tablespoons butter (1/2 stick)
Step 1: Prepare the Pork Belly
Begin by preheating your smoker to 275 degrees F, ensuring it’s ready for a 3-hour smoke by filling it with fresh pellets or wood chips as needed.
Chill the slab of pork belly in the refrigerator or freezer for 30 minutes to firm it up.
Once chilled, place the pork belly on an extra-large cutting board with the fat side up, and slice it vertically into slabs 1 to 1 1/2 inches thick.
Then, cut these slabs into cubes of approximately the same thickness, adjusting the size and shape according to your desired presentation.
Step 2: Season the Pork Belly
Place your preferred dry rub in a small bowl and thoroughly coat each pork belly cube with the spices.
Roll each cube in the dry rub to ensure an even layer.
Arrange the seasoned cubes on a baking or cooling rack.
These racks are ideal for handling the pork belly in 2 large batches, but you can also place the cubes directly onto the smoker’s grill grates if preferred.
Step 3: Smoke the Pork Belly
Place the rack of seasoned pork belly cubes into the smoker over indirect heat, and close the chamber.
Optionally, you can use a meat thermometer on one of the cubes, but due to their small size and high fat content, it may be easier to check with a digital thermometer, such as a Thermoprobe, after approximately 2 hours.
Smoke the pork belly until the internal temperature reaches 190-195 degrees F, which typically takes about 2.5 hours on a pellet smoker.
Step 4: Prepare for Glazing
Remove the smoked pork belly from the smoker and transfer the cubes into a foil roasting pan.
At this stage, feel free to sample one of the cubes; they may be perfectly delicious without any glaze.
Step 5: Glaze the Pork Belly
In a bowl, combine 1/2 cup of your favorite bbq sauce with cherry preserves, mustard, butter, and vinegar.
Microwave the mixture for 1-2 minutes, then whisk it well to combine.
Pour the glaze over the pork belly cubes in the roasting pan, ensuring each cube is fully coated with the sauce.
Step 6: Set the Glaze and Serve
Return the glazed pork belly cubes to the smoker for an additional 30 minutes.
This helps set the glaze and infuse the flavors further.
Once done, carefully remove the pork belly from the smoker and serve immediately, enjoying the warm, flavorful bites.