As a recipe developer, I finally perfected an easy smoked pork belly that I now call the Best Pork Belly Recipe, and I reveal exactly what made it work.

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I never meant to get obsessed with smoking pork belly, but one slow cook changed everything. I start with a skin on pork belly and a simple dusting of smoked paprika, then I babysit the smoker while the fat renders and the edges caramelize, its loud, slightly addictive, and a little unpredictable.

Folks expect the usual Pork Belly Smoker Recipes or the tidy Smoked Pork Belly Recipes Crispy photos, but this one has a couple dumb tricks I picked up when I nearly ruined supper. If you like bold smoke, crackly edges, and a tiny surprise at the finish, stick around.

Ingredients

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Pork belly: Rich in protein and high in fat, super flavorful but not a lean cut.
Kosher salt: Adds essential seasoning and brings out flavor, high in sodium, dont overdo it.
Brown sugar: Sweetens and helps with caramelization, mostly simple carbs, gives a toffee note.
Smoked paprika: Smoky slightly sweet spice, lifts flavor, adds color and mild earthiness.
Maple syrup or honey: Used for glaze, adds sticky sweetness and a golden crust when caramelized.
Apple cider vinegar: Gives bright tang, balances fat, helps mellow richness, adds slight fruitiness.
Wood chips: Provide smoke flavor, different woods change aroma, apple is fruity while hickory stronger.

Ingredient Quantities

1 whole pork belly, about 4 pounds, skin on, trimmed of excess fat

2 tablespoons kosher salt

2 tablespoons packed light brown sugar

1 tablespoon freshly ground black pepper

1 tablespoon smoked paprika (or regular paprika if you dont have smoked)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon mustard powder

1/4 teaspoon cayenne pepper, optional for a little heat

1 tablespoon olive oil or neutral cooking oil

2 tablespoons maple syrup or honey for glazing

1/2 cup apple cider vinegar or apple juice for spritzing

about 2 cups wood chips or chunks, apple or hickory recommended

How to Make this

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1. Trim any big flaps of fat but keep the skin on the 4 lb pork belly, pat it very dry with paper towels and score the skin shallowly about every 1/2 inch, dont cut into the meat.

2. Mix the rub: 2 tbsp kosher salt, 2 tbsp packed light brown sugar, 1 tbsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp mustard powder and 1/4 tsp cayenne pepper (optional).

3. Rub 1 tbsp olive oil all over the meat and sides so the spice mix sticks, then press the spice mix into the meat and sides. Keep the skin side mostly dry, just sprinkle a little salt on it so it dries and forms better crackle.

4. Chill uncovered in the fridge for at least 4 hours and ideally overnight to dry brine the skin and let flavors penetrate.

5. Preheat your smoker to 225 to 250 F and load about 2 cups apple or hickory wood chips or chunks for a steady mild smoke.

6. Bring the belly to room temp, put it on the smoker skin-side up, insert a probe thermometer into the thickest part, close the lid and smoke. Spritz every 30 to 60 minutes with a little of the 1/2 cup apple cider vinegar or apple juice to keep the surface moist and add flavor.

7. Smoke until the internal temp reaches about 195 to 203 F and the fat looks rendered and soft, usually 4 to 6 hours depending on your smoker.

8. During the last 10 to 20 minutes brush the top with 2 tbsp maple syrup or honey to glaze and let it set on the smoker.

9. If you want crispy skin, crank the smoker or oven to 425 F for 10 to 15 minutes or transfer the belly to a hot oven or skillet to blister the skin, watch it closely so it doesnt burn.

10. Rest the belly 15 to 20 minutes, slice against the grain to desired thickness and serve. Leftovers keep in the fridge for a few days, reheat in a hot oven to re-crisp.

Equipment Needed

1. Smoker or grill set up for low smoking (225–250 F)
2. Instant-read or leave-in probe thermometer to monitor internal temp
3. Sharp chef knife and sturdy cutting board for trimming and scoring
4. Paper towels for drying the skin well
5. Small mixing bowl plus measuring spoons and a 1/2 cup measure for the rub and liquids
6. Pastry brush for glazing and a spray bottle or mister for spritzing
7. Rimmed baking sheet or tray (foil lined) to rest or finish in the oven
8. Oven or heavy skillet to blast the skin crispy at the end and a pair of tongs to handle the belly

FAQ

How long should I smoke a 4 pound pork belly and at what temperature? Smoke low and slow at about 225 to 250 F. For a 4 lb belly expect roughly 4 to 6 hours, but go by internal temp not time. For super tender, render-y pork aim for 195 to 203 F. If you want it sliceable but not falling apart stop around 165 to 175 F. Always use a probe thermometer.

How do I get the skin crispy? Score the skin lightly, pat it very dry, rub with a little oil and salt, and dry it in the fridge uncovered for a few hours or overnight if you can. At the end blast it with high heat in the smoker if possible, or finish under a hot oven broiler for 5 to 10 minutes. Watch it close, sugar glazes burn fast.

Can I smoke this without a dedicated smoker? Yes. Use a charcoal or gas grill set for indirect heat and add soaked wood chips in a foil pouch with holes, or use a smoker box. If you have no outdoor option, roast in the oven at 275 F and add smoked paprika or a drop or two of liquid smoke for that smoky note, it wont be the same but it's tasty.

Do I need to cure or brine first? No, this recipe is a straight dry-rub smoke so curing is not required. If you want bacon though you must cure with salt and nitrite and cold smoke. You can brine or cure for extra flavor and moisture, but adjust salt in the rub if you do.

When and how do I glaze and spritz? Spritz with apple cider vinegar or apple juice every 45 to 60 minutes to keep the surface moist and add tang. Apply the maple or honey glaze in the last 20 to 30 minutes of smoking so the sugars caramelize but don't burn. Less is more when glazing.

How should I rest, slice, store and reheat leftovers? Let the belly rest 15 to 20 minutes tented in foil so juices settle. Slice against the grain for tender bites. Store refrigerated up to 3 to 4 days, or freeze up to 3 months. Reheat gently in a 325 F oven covered for 15 to 25 minutes, then crisp under the broiler or a hot skillet before serving.

Smoked Pork Belly Recipe Substitutions and Variations

Smoked paprika: if you dont have smoked paprika, use regular paprika plus a tiny splash of liquid smoke or about 1/4 teaspoon chipotle powder to get that smoky note.
Light brown sugar: swap with white granulated sugar plus 1 tablespoon molasses per cup, or use dark brown sugar or coconut sugar for a deeper, almost caramel flavor.
Maple syrup or honey (glaze): use agave nectar, thinned apricot or peach jam, or a mix of brown sugar and a little butter melted together for a sticky glaze.
Wood chips: apple or hickory can be replaced with cherry, maple, pecan or oak; fruit woods give sweeter smoke while nut and hardwoods give richer, more savory smoke.

Pro Tips

1. Score shallow and dry the skin hard. Make the cuts just into the rind not into meat, and pat the skin paper dry right before it goes on the smoker. Salt the skin lightly and chill uncovered in the fridge overnight if you can, it really helps the skin crisp later, even if it seems like an extra step.

2. Use chunks not just little chips and keep the smoke mild. Apple gives sweet gentle smoke, hickory is stronger so use less if you pick that. If your smoker runs cool or stalls, add a couple big chunks rather than constant fresh handfuls of chips, it steadies the smoke and keeps temps more consistent.

3. Probe placement and what to do if the fat wont render. Put your thermometer probe in the thickest part avoiding the skin and any bone so the read is real. If after several hours the belly is still gummy, tent just the meat side with foil to speed rendering while leaving the skin exposed, then finish with a blast of high heat to revive the crackle.

4. Glaze and reheat tricks for max shine and crisp. Put the maple or honey on very near the end so it caramelizes not burns, then move to a hot oven or skillet for 8 to 15 minutes to blister the skin but watch it the whole time it can go from perfect to burnt fast. Leftovers reheat best in a hot cast iron pan or a 425 oven so the fat renders and the surface re-crisps, not in the microwave which just makes it rubbery.