Wood-Smoked Pork Belly

Name: Wood-Smoked Pork Belly
Cuisine: American
Ingredients: ¼ cup plus 2 tablespoons packed dark brown sugar; 1 tablespoon dry mustard; 1 tablespoon onion powder; 3½-pound to 4-pound uncooked section of pork belly, preferably with skin on and without rib bones; 2 cups cider vinegar; 1 cup water; 3 tablespoons freshly ground black pepper; 2 tablespoons kosher salt or coarse sea salt; 2 tablespoons kosher salt or coarse sea salt; 1 tablespoon Worcestershire sauce; 1 tablespoon paprika; 1 tablespoon cayenne

Preparation info

Serves
8
or more

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

If you cure and cold-smoke pork belly, you get bacon. When hot-smoked, barbecue style, the succulent and unctuous meat fully cooks while soaking in smoke. You may want to serve this as an appetizer or turn it into a sandwich because of the richness of the meat.

Ingredients

Sweet Meat rib rub

¼ cup plus 2 tablespoons packed dark brown sugar
1 tablespoon

Americas
United States
Sandwich
Starter
Gluten-free

Method

Combine the rub ingredients in a small bowl. Pack the rub over the meaty side of the pork belly. If you plan to baste the meat (“To Mop or Not”), reserve 1 tablespoon of the rub. Place in a large plastic bag and refrigerate, skin side down, for at least 4 hours and up to overnight.
Prepare the smoker for barbec