Oak– and Apple-Smoked Pork Belly

Brining pork belly before you smoke it will make it even tastier. When you brine the pork for a full 72 hours, the salt solution and flavor molecules will reach all the way to the core of the meat. This also helps the pork retain its beautiful color.

Smoking contributes a lot as well. The oak provides the deep color and the robust smoke flavor. The apple wood and the maple syrup give the smoked pork belly a softer, mildly sweet taste.