These smoked and seared pork belly slices are just what you need if you are looking for an appetizer that will take your party or get together to the next level. It's like bacon on steroids, and you'll wonder why you've never made these before!
Course Appetizer
Cuisine Barbecue, Grilling With Smoke, Hot Smoking
Prep Time 2 hourshours10 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 3 hourshours40 minutesminutes
Author Jeff Phillips
Ingredients
3-4lbspork belly slices¼-inch thick is perfect
Kosher saltfor the dry brine
Jeff's original rub
Instructions
Lay the strips of pork belly on a flat sheet pan for dry brining.
Sprinkle salt on the top side of the meat at about 10% coverage, then place in the fridge for one hour.
Flip the meat over, salt the other side in the same way, and place it back in the fridge for another hour.
After the second hour, the meat is ready to be seasoned with the original rub.
Season both sides liberally with Jeff's original rub waiting between the top side and bottom side for the rub to acquire that "wet" look before flipping them over.
Smoke the pork belly slices at 225°F (107°C) for approximately 90 minutes or until they reach an internal temperature of 205°F (96°C) as measured by an instant-read hand-held digital thermometer, such as the Thermapen or ThermoPop.
When finished, remove them from the smoker and let them cool for about an hour. You can also place them in the fridge to cool for longer if you are making them ahead of time.
Just before serving, heat a skillet or electric griddle to high heat and cook both sides of the pork belly slices until they are well-seared but not blackened.