Chinese cuisine

Easy

Smoked Pork Belly

Name: Smoked Pork Belly
Prep time: 20 min
Cook time: 2 hr
Total time: 2 h 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 lb. Pork belly; Seasonings; 2 tbsp. Brown sugar; 1/2 tsp. Ground salt; 1/2 tsp. Ground black pepper; 1/2 tsp. Granulated garlic; 1/2 tsp. Onion powder; 1/2 tsp. Five-spice powder; Smoked Spices; 4 cup Wood cooking pellets; 1 cup Long grain rice; 3 oz. Sugarcane leaves; 1 cup Brown sugar

This is a superb recipe for smoking pork belly. The wood chip smoker is a simple set up. The Five Spice dry rub is easy to make and amazingly sweet and smokey aromas will fill the air. The pork belly is then slow-baked in a medium-hot oven until you get the perfect crispy skin.

Chef John Zhang

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Recipe

PRE TIME: 20 min

COOKING TIME: 2 hr

TOTAL TIME: 2 hr 20 min

2 SERVING

Ingredients:

2 lb. Pork belly
Seasonings
2 tbsp. Brown sugar
1/2 tsp. Ground salt
1/2 tsp. Ground black pepper
1/2 tsp. Granulated garlic
1/2 tsp. Onion powder
1/2 tsp. Five-spice powder
Smoked Spices
4 cup Wood cooking pellets
1 cup Long grain rice
3 oz. Sugarcane leaves
1 cup Brown sugar

Directions:

Step 1

In a medium bowl, add【Seasonings】then mix well.

Step 2

Slice the pork belly horizontally and vertically to about 0.5 inches in depth. (Do not cut too deep. Otherwise, the meat will be less juicy.)

Step 3

Evenly and thoroughly spread the seasonings on the pork belly, but not to apply on the pork skin.

Step 4

Take a large, iron wok; add wood pellets (for barbecue), fragrant rice, sugar cane leaves, brown sugar and set over low heat, then stir-fry for 3 to 5 minutes until smoke rises.

Step 5

Put a grill rack into the wok and place the marinated pork belly on it with the skin facing up. Cover the wok and let it smoke for 25 to 30 minutes. Preheat the oven to 210°F (100°C).

Step 6

Use aluminum foil to wrap the pork belly, leaving the skin on top uncovered. Put it in the oven and cook for 90 minutes. (The skin must be wiped clean, and the moisture that comes up on the skin must be continually wiped dry during the low-temperature grilling. Otherwise, the skin will not be crispy.)

Step 7

Increase the temperature to 400°F (200°C) for a further 15 to 20 minutes until the skin is bubbling, then reduce to 350°F (180°C) for a final 30 minutes. (Please be patient when adjusting the temperature and avoid high heat.)

Step 8

Enjoy!