HOUSE SMOKED PORK BELLY

House Smoked Pork Belly image

Provided by Food Network

Time 8h45m

Yield 10 to 15 servings

Number Of Ingredients 13

1 1/2 cups brown sugar
1 cup kosher salt
1/2 cup curing salt
3 tablespoons fennel seeds
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons smoked paprika
2 tablespoons ground black pepper
1 tablespoon ground cumin
1 teaspoon cinnamon
6 whole allspice berries
One 10-pound pork belly
Vegetable oil, for frying

Steps:

Mix the brown sugar, kosher salt, curing salt, fennel seeds, garlic powder, onion powder, smoked paprika, black pepper, cumin, cinnamon and allspice berries in a large mixing bowl. Thoroughly rub the entire pork belly with the spice mixture. Let the pork belly rest in the fridge for 7 days.
Using mesquite charcoal, heat your smoker to 200 to 225 degrees F. Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F, 6 to 8 hours.
Once the belly reaches 165 degrees F, remove from the smoker and place on a tray or cutting board to rest for 10 to 15 minutes. Slice thinly into strips or into lardons and deep-fry in 350 degrees F vegetable oil for 1 minute. Serve.