Elevate your cooking game with our smoked Asian pork belly recipe. Experience the perfect balance of smoky, savory, and sweet flavors.
Course
Main Course
Prep Time20minutes
Cook Time4hours
Marinating2hours
Servings6
Ingredients
2-3poundsabout 1-1.4 kg of boneless pork belly
3clovesof garlicminced
2tablespoonsfresh gingergrated
1/4cupsoy sauce
2tablespoonshoisin sauce
1teaspoonChinese five-spice powder
1tablespoonbrown sugar
1tablespoonvegetable oil
Salt and pepperto taste
For Smoking:
Wood chips for smokingapplewood or cherrywood recommended
Instructions
Marinating the Pork Belly
Begin by rinsing the pork belly under cold water and patting it dry with paper towels. Place it on a clean work surface.
In a mixing bowl, combine the minced garlic, grated ginger, soy sauce, hoisin sauce, Chinese five-spice powder, brown sugar, vegetable oil, and a pinch of salt and pepper. Mix well to create a flavorful marinade.
Carefully score the skin of the pork belly with a sharp knife, creating shallow cuts about 1 inch apart. This will help the marinade penetrate and the skin to crisp up during cooking.
Place the pork belly in a large resealable plastic bag or a shallow dish, and pour the marinade over it. Massage the marinade into the meat, making sure it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.
Smoking the Pork Belly
When you're ready to cook, remove the marinated pork belly from the fridge and let it sit at room temperature for about 30 minutes.
Preheat your smoker to a temperature of approximately 225°F (107°C). Add your preferred wood chips to the smoker box. Applewood or cherrywood chips work beautifully with this recipe.
Place the marinated pork belly directly on the smoker grates, skin side up. Close the smoker lid.
Maintain a steady smoker temperature of 225°F (107°C) throughout the cooking process. Smoke the pork belly for 4-6 hours, or until it reaches an internal temperature of around 195°F (90°C). Use a meat thermometer to check the temperature in the thickest part of the meat.
Crisping Up the Skin
Once your pork belly has reached the desired temperature, carefully transfer it to a preheated grill or oven set to high heat, around 450°F (230°C).
Grill or roast the pork belly for about 15-20 minutes, turning it occasionally, until the skin is crispy and golden brown. Keep a close eye on it to prevent burning.
Remove the smoked Asian pork belly from the grill or oven and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a juicy and tender result.
Slice the pork belly into thin, tantalizing pieces and serve immediately with your choice of sides.