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Twice Cooked Smoked Pork Belly Recipe

Pork belly is a favourite around my house. This recipe give you an amazing smokey flavour and the crisoy skin that we all love. Its essentially the perfect pork belly recipe in my eyes. If you don't like crispy skin feel free to only use the first half of this recipe for an amazingly flavoursome pork belly. 
Prep Time10 mins
Cook Time3 hrs 20 mins
Resting Time10 mins
Total Time3 hrs 30 mins
Course: Main Course
Cuisine: Barbecue
Servings: 4
Calories: 518kcal
Author: Charlie

Ingredients

  • 1 3 to 3-1/2- pound section of pork belly
  • Freshly ground salt & pepper to taste
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 Tablespoon ground black pepper
  • 1/2 Tablespoon mustard powder
  • 1 Tablespoon granulated garlic
  • 1 Tablespoon chilli powder
  • 1 Tablespoon ground cumin
  • 2 Tablespoons kosher salt
  • 2 Tablespoons sugar
  • 2 Tablespoons sweet paprika

Instructions

  • Preheat your smoker to 225°F as per your manufacturer's instructions. I like to use a mix of cherry and hickory wood.
  • With a sharp knife remove the top layer of fat on the pork belly. Score the fat  in 1 inch squares. You don’t want to cut all the way through the pork belly, only go around a ¼ inch deep. 
  • In a medium sized bowl mix together cayenne, chilli powder, cumin, garlic, mustard powder, paprika, sugar and salt & pepper.
  • Dab any excess moisture off the pork belly with a paper towel and rub the dry rub over the top, bottom and sides of the pork belly. Don’t be scared to get in there with your hands and make sure everything is covered.
  • Once the smoker is up to temperature smoke the pork belly fat side up until bronzed with smoke. You are looking for an internal temperature of 165°F. This should be around 2 - 3 hours, however, I would advise checking after 2.5 and adjust accordingly.
  • Heat your oven to 400–450 F. Place the meat rind-side up onto a rack over a shallow baking dish. Brush well with oil. Sprinkle generously with salt. Roast  for 40 to 50 minutes, or until small bubbles form on surface and rind is golden and crisp.
  • Once the pork has come to temperature you can serve it hot straight out of the smoker. Although I recommend serving the pork belly after it has been chilled and reheated. You get a much better flavour and texture with this method.
  • If you are going with the reheat method transfer the pork to a wire rack, cover and let cool to room temperature, then refrigerate until cold.
  • When you are ready to reheat the pork belly, cut the pork belly into ½ inch thick slices (always remember to cut against the grain). Then lightly season with salt and pepper to taste. I also like to add in a little bit more cayenne at this point.
  • Set your grill up for direct grilling and preheat to a medium - high heat. For the best result cook over wood or at the very least add in wood chunks to your charcoal.
  • Once you have a nice hot grill, arrange your pork belly strips along your grill and grill until both sides are sizzling and well browned. This should take around 2 minutes per side. 
  • Using scissors cut crispy pork skin to the same size as your pork belly strips. Serve on top of meat and enjoy!