Smoked Pork Belly
1123 days ago
- 2 pounds fresh pork belly
Marinade: (Marinade by Rob Rainford; Canadian Food Network)
- 1/4 cup Jack Daniels
- 3 sprigs fresh rosemary coarsely chopped
- 4 medium cloves garlic minced
- 1 Tbsp grainy mustard
- 3 Tbsp olive oil
- 2 tsp crushed red pepper flakes
- 1 tsp cracked black pepper
Serves 6 -8
- Strip rosemary leaves from the stems and coarsely chop.
- In a bowl, mix all ingredients (except pork) together until well combined.
- Cut pork into 2x6 inch pieces - for better flavor remove skin.
- Place the pork in a one gallon sealable plastic bag.
- Pour the marinade over top of pork.
- Expel as much air as possible, seal bag and toss to coat evenly.
- Place bag in the refrigerator to marinade overnight. If you have a Reveo, marinade for 20 minutes.
- Take pork out of the refrigerator, remove from bag and place on to a baking sheet.
- Discard of marinade and pat the pork dry with a clean paper towels (just pat dry, do not remove the seasonings that are clinging to the pork).
- Let pork sit at room temperature for about 2 hours before putting it in the smoker.
Using a fan to circulate air over the pork will help form a pellicle.
- Place in a preheated 220°F Bradley (make sure the bisquettes burner has also been preheated).
- Apply two hours of smoke and continue to cook for approximately 2-3 more hours.
Iprefer pecan, but apple and maple also works well. If you want a stronger smoke flavor use hickory.
- When pork reaches an internal temperature of 155 - 160°F, remove from smoker, loosely tent with foil, and let rest for 15 minutes.
- If you smoked with the skin on, remove skin.
- Slice thin, or cut into bite size pieces. Serve plain or with dipping sauce (see below recipe) on the side or drizzled over pieces, or use your own favorite sauce.
J.D. Dipping Sauce
- 8 ounces tomato sauce
- 6 Tbsp brown sugar or honey or maple syrup
- 1.5 ounces Jack Daniels (one shot)
- 2 Tbsp Malt vinegar
- 1 Tbsp grainy mustard
- 2-4 tsp Chipotle Tabasco Sauce or 1 chipotle pepper in sauce, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Kosher salt
- 1/2 tsp black pepper
Makes about 1 cup
- Combine all ingredients in a small saucepan.
- Simmer until slightly thickened.
- Taste and adjust salt and pepper.
- Allow to cool to serving temperature.
- Serve on the side or drizzle over meat.
This can be used as an entree, but for me its too rich. It is excellent as an appetizer, or a side dish for fish, and poultry; or chopped up and used in a Caesar's Salad.