Smoked Pork Belly Recipe: How to Serve Pork Belly

Smoked pork belly is a BBQ-friendly preparation of fatty pork that involves cooking the meat low and slow in a wood pellet smoker, charcoal grill, or electric smoker. Pork belly is a prime cut of meat from the animal’s underside, where its fattiest meat is. The tender cut has a higher fat content than other sections, like pork chops, side, or loin. Smoking pork belly yields extremely tender and juicy meat infused with a smoky flavor.

Whether you’re a bona fide pitmaster or grilling novice, these tips will help you prepare tender smoked pork belly every time:

1. 1. Pick the right pork. You can smoke either skin-on or skinless pork belly, each of which carries its own benefits. Smoked skinless pork belly cooks in less time and allows the wood smoke flavor to penetrate more of the meat. However, smoking pork belly with the skin on locks in its juices and adds a crispy top.
2. 2. Experiment with seasonings. Customize your smoked pork belly with the seasonings and sauces of your choice. For a subtle tang, brush the pork belly with mustard before adding the BBQ dry rub. Alter any barbecue rub with your favorite spices and herbs like cayenne pepper, chili powder, mustard powder, and cumin. Spritz the belly with apple juice or apple cider vinegar periodically throughout the smoking process for some acidic sweetness. Brush the pork belly with your favorite BBQ sauce toward the end of the smoking process for extra flavor.
3. 3. Switch up the wood chips. Experiment with using different varieties of wood chips in your pellet smoker to achieve variations in smoke flavor. Fruitier woods (like applewood and cherrywood) will infuse the meat with a mild smoke flavor. Conversely, more intense options (like hickory, pecan, and mesquite) will result in a more distinct smoky taste. Learn more about smoking woods.
4. 4. Keep the temperature consistent. Monitor the smoker’s temperature to keep it consistent throughout the cooking process. Significant dips in temperature could result in unevenly cooked meat with a dry surface or an undercooked center.

Grocery stores typically sell pork belly in large slabs or cut into long, inch-thick strips. When it comes to smoking, pork belly slabs are your best bet. After cooking and resting the pork belly, you can serve it in various ways, including:

• Cubed for salads and grain bowls: Slice your pork belly into bite-sized ½-inch cubes to create tender pork belly burnt ends. Serve the pork belly cubes on top of salads and grain bowls or in burritos, tacos, and more.
• Shredded and tossed with BBQ sauce: For a more indulgent twist on a traditional BBQ pulled pork sandwich, shred your tender pork belly with two forks and toss it in your favorite barbecue sauce. Serve the shredded pork belly on toasted hamburger buns or tucked into tortillas. Alternatively, serve the shredded meat as part of a classic barbecue platter.
• Sliced for sandwiches: Carve the smoked pork belly into long, thin slices for a delectable sandwich filling. Serve your smoked pork belly sandwiches with a side of au jus for dipping.