Step 1

Select a uniform pork belly cut with a good meat-to-fat ratio.

Step 2

Brine in a salt-water mixture with seasonings for 6+ hours, then rinse and dry.

Step 3

Apply a dry rub of brown sugar, paprika, garlic powder, and cumin.

Step 4

Preheat smoker to 225°F-250°F.

Step 5

Choose wood chips (apple for sweetness, hickory for strong smoke).

Step 6

Smoke pork belly for 4-6 hours, until internal temperature reaches 195°F.

Step 7

Smoke pork belly for 4-6 hours, until internal temperature reaches 195°F.Optional: Marinate in soy sauce, hoisin, honey, garlic, and ginger for Asian-inspired flavor.