Smoked Pork Belly

Ingredients

• 1.81 kg (4 pounds)pork belly
• 7.5 ml (½ tablespoon)allspice
• 15 ml (1 tablespoon)smoked sweet paprika
• 15 ml (1 tablespoon)kosher salt
• 15 ml (1 tablespoon)black pepper
• 1.25 ml (¼ teaspoon)cayenne pepper
• 30 ml (2 tablespoons)brown sugar

Instructions

1. 1

   Mix the rub

   Combine the allspice, smoked sweet paprika, kosher salt, black pepper, cayenne pepper and brown sugar in a small bowl or ramekin. Set the mixture aside.

2. 2

   Season overnight

   Coat the whole pork belly on both sides with the dry rub, then leave it to season overnight.

3. 3

   Smoke the pork

   Set up the smoker for low, indirect heat at 107–121°C (225–250°F). Add the seasoned pork belly and smoke for 3 hours, or until its internal temperature reaches 74°C (165°F).

4. 4

   Wrap and smoke

   Take the pork belly off the grill, wrap it in butcher paper and return it to the smoker for a further hour.

5. 5

   Rest the meat

   Remove the pork belly from the smoker and let it rest.

6. 6

   Slice and serve

   Cut the pork belly into thick slices and serve it as you would beef brisket, with your favourite barbecue sauce.

What is smoked pork belly?

Pork belly is a rich cut from the underside of the pig, prized for its layers of meat and fat. Smoking it slowly over indirect heat is a barbecue approach that builds smoky flavour while giving the fat time to soften.

This version uses a simple sweet-and-spicy rub rather than a complicated marinade. The thick slices and brisket-style serving make it a hearty centrepiece for a BBQ meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1589 calories, 29g protein, 6g carbs, 161g fat.

The pork belly supplies most of the calories and fat, along with the protein; the brown sugar contributes most of the small amount of carbohydrate. Balance a slice with vegetables or salad, and serve barbecue sauce alongside so you can add it to taste.

The dry rub

Warm spices: allspice and smoked sweet paprika bring rounded, smoky notes, while black pepper and cayenne add a little heat.

Balance: brown sugar lends sweetness, and kosher salt seasons the meat. Mix the rub thoroughly so each part of the pork gets an even coating.

Seasoning overnight

Even coverage: rub both sides of the whole pork belly, including the edges where practical. An overnight rest gives the seasoning time to sit on the surface before smoking.

Planning ahead: keep the seasoned pork covered in the fridge while it rests. Have the smoker ready when it is time to cook.

Low, indirect heat

Smoker setup: the method calls for indirect heat at 107–121°C (225–250°F), rather than cooking directly over the heat source. This helps the pork cook gradually and take on smoke.

Temperature check: use the stated internal temperature of 74°C (165°F) as the cue for the first smoking stage, which is expected to take about 3 hours.

Wrapping and resting

Butcher paper: after the initial smoke, wrap the pork belly and return it to the smoker for another hour. The recipe does not specify a temperature change, so keep the smoker at its cooking setting.

Rest: let the pork sit after smoking before slicing. This gives you time to get the sauce and serving dishes ready.

Slicing and serving

Thick slices: cut across the belly into substantial pieces and serve them in the same spirit as brisket. A sharp knife helps make neat slices through the tender meat and fat.

On the side: barbecue sauce is the suggested accompaniment. Pair the rich pork with a crisp salad or vegetables for a meal with contrasting textures.

Recipe notes & tips

• Mix the rub well so the salt, sugar and spices are distributed evenly.
• Season both sides of the pork belly the night before smoking.
• Use indirect heat rather than placing the meat directly over the fire.
• Check the internal temperature with a thermometer during the first smoke.
• Wrap the pork in butcher paper for the final hour as directed.
• Rest the meat before cutting it into thick slices.

Variations

• More heat: increase the cayenne slightly for a spicier rub.
• Less heat: leave out the cayenne for a milder result.
• Different paprika: use sweet paprika if smoked sweet paprika is unavailable, though the smoky flavour will be less pronounced.
• Sauce on the side: offer a choice of barbecue sauces so everyone can season their own serving.
• Sliced portions: cut the cooked belly into thinner slices when serving it as part of a wider barbecue spread.

Common mistakes to avoid

• Skipping the overnight rest: the rub has less time to season the surface, so apply it the night before.
• Using direct heat: the pork may cook less gently; set up the smoker for indirect heat.
• Guessing the temperature: cooking time can vary, so check that the centre reaches 74°C (165°F) for the first stage.
• Forgetting the wrap: return the pork wrapped in butcher paper for the additional hour of smoking.
• Cutting straight away: resting is part of the method, so let the meat sit before slicing.
• Slicing too thinly: cut thick slices to serve it in the brisket-style manner suggested.

How to store

Refrigerate leftover pork belly in a covered container within 2 hours of cooking and use within 3 days. Reheat gently until piping hot throughout; the texture may be softer than when freshly smoked.

Frequently asked questions