Smoked Pork Belly Strips

Want to try smoking pork belly strips? Your in the right place, this smoked pork belly slices recipe is smoky, succulent and flavor packed. The pork belly is rubbed with a delicious BBQ rub and smoked low until the juicy, tender and melts in your mouth. You will have your family and friends begging for this recipe.

You can buy the sliced pork belly but I think it works better with a whole piece of pork belly that is sliced yourself. This recipe can be tricky the first time you try it, so make sure you follow all my simple steps below.

What You Need For Smoked Pork Belly Strips

  • Pork belly
  • Kosher salt
  • Bbq rub

Note: I am using a store brought rub but if you want to make it yourself here is a delicious rub recipe.

How to Smoke Pork Belly Slices

Step 1: Slice The Pork Belly & Apply a Dry Rub

Pat the pork belly dry with paper towels and remove the skin. Cut the belly into even strips with a thickness of 2 inches, Make sure you are consistent with the size to avoid an uneven smoking time.

Apply kosher sea salt to pork belly strips and let sit for 1 hour uncovered in the fridge this helps to season and tenderize the pork belly by drawing out moisture.

Then wipe off excess salt and pat dry with a paper towel. Next, add your bbq rub on both sides to dry brine overnight.

Step 2: Smoke The Pork Belly 

Load the pellets, prime, set the grill temperature to 225°F, and wait until its come up to temp and the smoke is rolling.

Evenly place the pork belly slices on smoker.

Insert the temperature probes and monitor until 205°F this usually takes around 90 minutes. I like to spritz the pork belly with apple juice every 30 minutes.

Step 3: Sear The Pork Belly Strips

If you plan on serving the pork belly strips immediately; crank up a skillet or griddle and sear the strips on high heat to get crispy pork crackling then serve. 

If you plan on serving them later, place when in the fridge, and just before you plan to serve then crank up a skillet or griddle and sear the strips on high heat to get crispy pork crackling then serve.

What To Expect When Smoking Pork Belly Strips

If you haven’t smoked pork belly before there are a few things to consider. A good quality pork belly typically contains 30% or more fat! We know that fat = flavor but it needs some special treatment for it to render.

Looking for a Smoked Pork Belly Recipe? See it Here

What Wood Chips Should I Use For Pork Belly Strips

I like to use a mild fruit wood like cherry wood or applewood. I find the sweet smoke flavor compliments the pork well.

What Temperature Do I Smoke Pork Belly Strips?

Smoke the pork belly strips at a temperature of 200°F – 225°F. The low indirect heat will render down the fat and allow the connective tissue to breakdown It will also prevent the fat from burning too quickly before the meat is cooked and tender.

What Internal Temperature Do The Pork Belly Slices Need To Be?

The internal temperature for pork before consumption is 165°F however I cook then until they reach an internal temperature of 205°F

How To Accurately Monitor The Internal Temperature of Pork

A calibrated meat thermometer is your best friend. Being sure food is cooked to a safe temperature will do the following;

Ensures the food is cooked properly to avoid food poisoning.

Complete control over your dish as it smokes.

Helps you with timing prompts in the cooking process. 

What To Serve With Pork Belly Strips

Below are some of the ways I like to serve pork belly strips

A thick pork belly strip B.L.T sandwich

Cut into pork belly cubes and put on top of ramen, baked beans or fried rice

Chop finely and use as a topping for nachos, salads or soup

Looking for More Pork Recipes?

Crispy Pork Belly Burnt Ends

Easy Smoked Pork Belly

Cowboy Pork Chops

Pork Crown Roast

Pulled Pork Cakes

Pulled Pork Flatbread

Print Recipe
5 from 2 votes

Smoked Pork Belly Slices

Want a delicious recipe for smoked pork belly slice recipe? This one is super simple but turns out yummy pork belly strips that are perfect for a appetizer, game day snacks or entree.
Prep Time10 minutes
Cook Time2 hours 10 minutes
Total Time2 hours 20 minutes
Course: Appetizer, Dinner, main, Side Dish, Snack
Cuisine: American, Barbecue, bbq, dinner
Servings: 4 serves
Calories: 326kcal
Author: Charlie
Cost: 13

Ingredients

  • 2.4 lb Pork belly
  • 3 tbsp Kosher salt to taste
  • 1/2 cup Bbq rub

Instructions

  • Pat the pork belly dry with paper towels and remove the skin. Cut the belly into even strips with a thickness of 2 inches, Make sure you are consistent with the size to avoid an uneven smoking time.
  • Apply kosher sea salt to pork belly strips and let sit for 1 hour uncovered in the fridge to draw out moisture.
  • Then wipe off excess salt and pat dry with a paper towel.
  • Next, add your bbq rub on both sides to dry brine for at least 2 hours or overnight if you have the time
  • Load the pellets, prime, set the grill temperature to 225°F, and wait until its come up to temp and the smoke is rolling.
  • Evenly place the pork belly slices on smoker.
  • Insert the temperature probes and monitor until the pork reaches 205°F this usually takes around 90 minutes.
  • If you plan on serving the pork belly strips immediately; crank up a skillet or griddle and sear the strips on high heat to get crispy pork crackling then serve. 
  • If you plan on serving them later, place when in the fridge, and just before you plan to serve then crank up a skillet or griddle and sear the strips on high heat to get crispy pork crackling then serve.
  • Remember you want to sear them but turn the strip black.

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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2 thoughts on “Smoked Pork Belly Strips”

  1. 5 stars
    These smoked pork belly slices were absolutely delicious! I loved how the pork was still juicy but you also still get that caramelized outer, next time I make I want to get more caramelization, what should i add for that?? Also they were sp good I almost did not have any leftovers for my little black dog!

    1. 5 stars
      Thanks Seamus so stoked you enjoy the pork belly strips!!! Yep if you want more of a caramelized flavor I would add some more brown sugar in the rub, you can also try using honey or maple syrup as a binder for the rub. hahahah I glad your dog got to test them, did you have enough for the big red dog?

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