Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, smoked pork belly. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Smoked Pork Belly with Grilled Pineapple Pico. Smoked Pork Belly on the RecTec Pellet Smoker. Pork belly is the stuff that bacon is made from and it is just bursting with flavor.
Smoked Pork Belly is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Smoked Pork Belly is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook smoked pork belly using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Smoked Pork Belly:
- Get 2 1/2 lb Pork Belly
- Get 4 tbsp Agave Nectar
- Make ready 4 tbsp Olive Oil
- Get Dry Rub
- Get 1/2 cup Brown Sugar
- Prepare 1/2 cup White Sugar
- Prepare 4 tbsp Season Salt
- Prepare 3 tbsp Salt
- Get 3 tbsp Pepper
- Take 3 tbsp Paprika
- Make ready 2 tsp Cayenne
- Get 2 tsp Ancho Chile
- Get Foil Wrap
- Make ready 1 cup Brown Sugar
- Make ready 1/3 cup Tiger Sauce
- Prepare 1/2 cup Honey BBQ Sauce
- Make ready 3 tbsp Honey
- Get 8 tbsp Butter (1 stick)
Smoked pork belly has been a staple in my family ever since I can remember. I like to use a pellet smoker, this lets me automate the process so I can sit back and relax with the family! Place each Pork Belly Burnt End into an aluminum pan and cover with aluminum foil. Drain the liquid from the pan and add the BBQ.
Steps to make Smoked Pork Belly:
- Mix up the olive oil & agave nectar as best as you can. Make incisions into the fat of the belly then coat the entire belly with your oil/agave mix.
- Mix the dry rub together & rub it over the entire belly but be sure to save some of the rub for the foil wrap process later.
- Let the rub soak into the meat for about an hour if possible. Then put the belly into the smoker at 250 fat side up. This is very important because if you cook fat side down it won't render and will become tough.
- After two hours in the smoker you want to wrap the belly so the meat doesn't get burned while you render that fat. Remember everything you do in the foil wrap you do to both sides of the meat.
- First lay down a little bed of brown sugar onto the foil the length of your meat & put some of what's left of your dry on top of that. Then drizzle the tiger sauce across that. Mix the honey bbq sauce & the honey together & drizzle that over everything else. Place the butter on top of that. Lay the meat on this & repeat on the process on top of the fat.
- After wrapping is finished put it back in the smoker for 2-3 more hours.
Smoked Pork Belly Slices - smoky , sweet and flavorful. Uncured thick bacon slices (from Costco) rubbed with homemade smoking dry rub, smoked at low temperature on an electric pellet smoker. Let's fix that with a smoked pork belly recipe specifically engineered to produce great and plentiful burnt ends every time. How to serve smoked pork belly? This slow smoked pork belly is bursting with flavors.
So that’s going to wrap this up for this special food smoked pork belly recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
