Smoked Pork Belly

Prep Time: 15 minutes | Cook Time: 4-6 hours | Makes: 6-8 servings

INGREDIENTS:

• 3-4 lbs. pork belly slab
• Salt and pepper
• Wood chips (use oak or hickory for a bold flavor)

INSTRUCTIONS:

1. Preheat your smoker to 225-250°F (110-120°C).
2. Score the skin of the pork belly and season it generously with salt and pepper.
3. Place in the smoker with the skin side up.
4. Add wood chips to the smoker.
5. Smoke for 4-6 hours, or until the skin is crispy.
6. Serve the smoked pork belly in thin slices.
   

NUTRITION:

Calories: 450 | Protein: 28g | Fat: 38g | Carbohydrates: 0g | Fiber: 0g

CHEF'S KNIFE TIP: 

When scoring the skin of the pork belly, use a sharp chef's knife to make shallow cuts in a crosshatch pattern. This will help the skin crisp up during smoking and add texture to the finished dish. Additionally, when slicing the smoked pork belly for serving, use a sharp chef's knife to achieve clean, uniform slices that showcase the tender meat and crispy skin.