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Maple bourbon hot smoked pork belly
Servings 8
Ingredients
- 1.5 kg pork belly rind or skin removed before weighing
- 2 ½ tbsp kosher salt
- 80 ml maple syrup
- 1 tbsp mustard seed toasted and crushed
- 4 tbsp bourbon
- pepper black
Instructions
Mariante the pork belly
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Wash and dry the pork belly. Place the pork belly in a large, sealable plastic bag.
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In a small bowl, combine the salt, maple syrup, mustard seed, bourbon and several grinds of black pepper to form a marinade.
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Pour the marinade in the bag, massaging it into the pork belly. Seal the plastic bag, pressing out all of the air.
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Refrigerate the pork belly for 3 days, turning it once every day.
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Remove the pork belly from the marinade, wiping off any excess and cut it in half.
Prepare the smoker:
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Spread about 3 tablespoons wood chips (Small hardwood apple-wood chips) in the center of the base of the smoker, directly over the burner. Place the drip pan (if usinover the chips, and a rack on top of the drip pan.
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Place the pork belly in the center of the rack. Place the lid on the smoker, leaving about 2 inches uncovered.
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Place the smoker over medium heat just until the chips begin to smoke. Cover the smoker entirely with the lid and reduce the heat to medium-low.
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Continue to gently smoke the pork belly until a thermometer inserted in the center reaches at least 150 degrees, about 1 hour. Remove from heat and uncover the smoker.
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The pork belly is fully cooked. Slice the pork belly and serve immediately.
Recipe Notes
Recipe by https://www.latimes.com/recipe/maple-bourbon-hot-smoked-pork-belly
Photo by Kirk McKoy / Los Angeles Times