Smoked Pork Belly is like the pinnacle of all things smoked. Natural smoke flavor, a penetrating rub and of course the truly authentic flavor of bacon all combine to make smoked pork belly about the most divine eating experience one could possibly enjoy. What was once regarded as a delicate piece of meat has stood the test of time to become a BBQ staple that is damn good regardless of how you slice it. I mean that in both the literal and figurative sense.
Sweet Asian Slaw Ingredients:
Pork Belly Ingredients:
Smofried BBQ Hog Rub
1. Begin by removing the bottom of the head of Napa Cabbage.
2. Thinly slice the rest of the cabbage and place it in a large mixing bowl.
3. Add Julianne carrots to the mixing bowl with the Napa Cabbage.
4. Starting at the bottom chop a bunch of green onions then add them to the mixing bowl.
5. Peel and grate a medium size portion of ginger root into the mixing bowl with the other ingredients.
6. Remove the rind and seeds from three Serrano peppers then finely dice the peppers prior to adding them to the mixing bowl.
7. Add one small jar of plum sauce, along with a heaping tablespoon of dijon mustard, sour cream and mayonnaise.
8. Add in a teaspoon of rice vinegar and soy sauce before mixing all of the ingredients together.
9. Once the slaw is mixed well, place it in a container inside of the refrigerator for about 24 hours prior to serving.
10. In a large mixing bowl combine two cups of molasses with a half a cup of rice vinegar and one half cup of Smofried BBQ Hog Rub.
11. Whisk the ingredients together until they’re well combined.
12. Remove the pork belly from the packaging and score both sides with a large chef knife.
13. Once the pork belly is scored spread the molasses wet rub all over both sides. Make sure to work it into the scored areas as well.
14. Place the pork belly into the smoker at 250 degrees Fahrenheit and allow it to smoke for about four hours steady.
15. Remove the pork belly from the smoker after four hours and spread natural honey over the entire thing.
16. Flip the pork belly and return it to the smoker for the remainder of the smoke period of approximately 4 more hours.
17. Once the pork belly has reached an internal temperature of about 165 degrees Fahrenheit remove it from the smoker and allow it to rest for up to one hour.
18. Once the rest period has completed place the pork belly in the refrigerator for 12 hours before slicing it.
19. Upon slicing the pork belly place the slices into a large cast iron skillet over medium heat and sear both sides until the slices are golden brown.
20. Serve the seared pork belly slices inside of a warm flour tortillas and top with the Creamy Asian Slaw. Or simply place a couple of slices pork belly between a Sweet Hawaiian Roll. Enjoy!