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my smoked pork belly with temperature probe in it
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5 from 1 vote

Crispy Smoked Pork Belly Recipe

This recipe is a for crispy smoked pork belly. Pork belly is a favourite around my house, the kids love when I do it!
It will give you an amazing smokey flavour and the crispy 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 flavorsome 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 people
Calories: 518kcal
Author: Charlie
Cost: 15


  • Smoker


  • 1 3 to 3-1/2- pound section of pork belly
  • 3 tbsp mustard
  • 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


  • Preheat your smoker to 250°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. Then apply the mustard binder. Then 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.
  • At 165°F wrap your pork in foil with apple juice
  • Once the internal temperature gets too 200°F remove foil and allow the skin to crisp up.
  • Once skin is crispy (10-15 minutes) remove the piece of pork from the smoker and allow to rest for at least 10 minutes