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Applewood Smoked Pork Belly
Delve into a world of age-old culinary tradition with this Applewood Smoked Pork Belly recipe. Smoked meats, a method first discovered by our ancestors, not only preserved food but also unlocked a symphony of flavors that has made it a beloved technique in modern cuisine. This recipe transforms a simple cut of pork belly into a succulent, smoky delight with a tantalizingly crispy exterior. The rich, fatty goodness of the pork belly is enhanced by the subtle sweetness of applewood smoke. Serve with a side of creamy mashed potatoes or a tangy coleslaw to balance the richness of the pork. As you savor each bite, you're not just enjoying a meal, but partaking in a culinary tradition that spans thousands of years.
Servings: 6
Ingredients
- Applewood chips
- 1 bag (for smoking)
- Brown sugar
- 1/4 cup
- Garlic powder
- 1 tablespoon
- Smoked Paprika
- 1 tablespoon
- Black pepper
- 1 teaspoon
- Kosher salt
- 1 tablespoon
- Pork belly
- 2 pounds
Instructions
- Preheat your smoker to 225°F (107°C).
- In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, and brown sugar to create a dry rub.
- Pat the pork belly dry using paper towels. This will help the dry rub adhere better to the meat.
- Generously coat the pork belly with the dry rub, making sure all sides are covered evenly. The dry rub will enhance the flavors and create a beautiful crust.
- Place the pork belly on the smoker grates. Add the applewood chips to the smoker box or directly onto the coals.
- Smoke the pork belly for approximately 4 hours, ensuring a slow and steady smoke. The meat is done when the internal temperature reaches 195°F (90°C).
- Remove the pork belly from the smoker and allow it to rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful bite.
- Slice the smoked pork belly to your desired thickness and serve hot. For a variation, consider serving it on a toasted bun with coleslaw for a gourmet take on a classic sandwich.
Dietary Information
Servings: 6 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 4 hours • Calories: 800 • Fat: 78g • Carbs: 5g • Protein: 22g • Sodium: 1000mg • Sugar: 12g
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