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BBQ Mouthwatering Smoked Pork Belly

Is there any meat that has a wider appeal than Barbecue Smoked Pork Belly? Bacon Lovers Beware!

There is nothing that can compare to the luscious smoky flavor of a good slow-cooked Barbecued Pork.

Serve the belly, juicy and shredded in pulled pork buns or sliced, smoked and glazed pork ends.

Here are three recipes that will keep you coming back, again and again, enjoying that smokiness and tenderness of a well-prepared pork belly. Cook these on your outdoor barbecue or smoker.

Buying Pork Belly

Your local butcher can supply you with a whole pork belly. You can then choose whether you want the skin removed.

It is also possible these days to buy sliced pork belly in your supermarket. It depends on your recipe needs.

Pork belly will show three distinctive bands. First a layer of skin, then thick ribbons of silky fat and finally strips of pink meat.

Cured Pork Belly becomes Bacon. Pork Belly is particularly suited to slow cooking. Slow cooking renders the layer of fat just below the skin breaking down the collagen and resulting in a meltingly tender cut.

If you don’t have a dedicated smoker, it easy to convert your closed BBQ into a smoker using woodchips and indirect cooking. Click on the link to a previous post which details how to convert your barbecue into a smoker.

It’s also advisable to purchase a reliable thermometer such as a Thermoworks – Thermopop budget instant-read thermometer.

Pork Belly Burnt Ends

It is possible to cook a pork belly whole and then remove from the smoker and allow it to cool before cutting into small squares and glazing.

However, if you want a complete smokey flavor, then it is advisable to cube the belly BEFORE smoking. This allows for the meat to absorb smoke on all sides of the cube.

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  • 1 Skinless Pork Belly
  • A spicy rub
  • A cup of your favorite sweet BBQ sauce
  • Honey
  • 2 ½ disposable aluminum steam pans
  • Apple juice for spritzing

Prepare your smoker

Fire up your smoker to a temperature of 275 degrees. A medium smoked wood such as Hickory is preferable.

Place a wire rack in your smoker to hold the cubes.

Cut your pork belly into 1” x 1” cubes.

Season the pork belly with your favorite spicy rub.

Set aside for 20 minutes.

Place the pork in the smoker fat side up.

The pork belly will need to cook for approx. 3 hrs.

Every 45 mins spritz the pork with the apple juice. This will help keep it from drying out.

When the meat reaches the internal temperature of 190 degrees, it is ready and deliciously tender.

Place the cubes in an aluminum pan and season with a little more rub.

Cover the cubes with your sweet BBQ sauce. Toss to make sure they are completely coated.

Return the pan to the smoker and cook uncovered for another hour or until all the liquid has reduced and caramelized.

Cool and enjoy it!

Shredded Pork Belly


2 lb Pork Belly (skin removed)

2 Tablespoons Sweet rub

¼ of a cup of your favorite BBQ sauce

1 cup of Apple juice


Prepare your smoker to a temperature of 225 degrees. The total cooking time for a 2 lb pork belly should be approx. Two and ½ hours.

Dust the Pork belly with the rub and place it in the smoker.

Apply the apple spritz every hour. It will help to deepen the color and keep the pork moist.

Once the belly meat internal temperature reaches 165 degrees, wrap it in foil with a little apple juice.

Place back in the smoker and cook until the internal temperature reaches 200 degrees.

Open up the foil and add a small amount of your favorite BBQ glaze. Place back in the smoker for a further 5 mins.

Using two forks shred the pork belly and dish up either with vegetables or as a filling in taco’s or buns.


Skewered Oriental Spiced Belly Strips–Cooked over the Grill

  • 3 Lbs belly of pork
  • 2 Tablespoon salt
  • 3 Teaspoons ground star anise
  • 1 Large orange, zested
  • 2 fresh bay leaves
  • 8 garlic cloves
  • 1 Tablespoon Sichuan peppercorns
  • 1/2 teaspoon Chinese five-spice
  • 3/4 cup olive oil
  1. Finely score the skin of the pork using a small, very sharp kitchen knife – this way you’ll get the best crackling and the rub will settle well into the skin.
  2. Mix the salt, star anise, and the orange zest and rub into the skin, ensuring it gets right into the cuts you’ve made.
  3. Place the pork in the fridge for at least two hours but preferably overnight. Don’t cover it as you want it to dry.
  4. Just before you want to BBQ the pork, add the bay leaves, garlic, Sichuan peppercorns, and Chinese five-spice to a pestle and mortar, spice grinder or small handheld blender and blend to form a dry paste. Slowly mix in the olive oil to make a wet paste.

BBQ method

  1. Either turn on your gas to high or build up the coals to arrange for direct cooking.
  2. Slice the pork into fairly thin slices threading them through skewers.
  3. Apply the 5 spice paste to each skewered slice
  4. Place the skewers on the BBQ. The cooking time will depend on the thickness of the slice but usually around 5- 7 minutes per side.

Serve to your guests as an entrée whilst awaiting the main event.



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