Step 1

In a small bowl, whisk together the sugar, salt, paprika, five spice powder, chili powder, garlic powder, pepper, and mustard powder. Set this aside while you trim and prepare the pork.

Step 2

Place the cold pork, flesh side down, on a cutting board. Using a sharp knife, remove the tough skin, also known as the rind, from the pork being careful not to remove too much of the fat. Try to leave at least 1/4 inch of fat cap. Slice the fat in 1-1/2 inch spaced scores in a checker board or diagonal pattern being careful not to slice into the flesh.

Step 3

Coat all sides of the belly with the dry rub, patting it into the fat and flesh. Line a sheet pan with enough plastic wrap to fold over the pork belly. Place the pork belly on the pan and enclose with the plastic wrap. Place the pan in the refrigerator for at least 12 hours and up to 24 hours.

Step 4

Remove a grill rack from your smoker. Take the pork belly from the refrigerator 45 to 60 minutes prior to smoking to bring it to room temperature. Unwrap it and place it on the smoker rack, fat side up, to air dry.

Step 5

Fill the bowl of your smoker half way with 3/4 water and 1/4 sake. Fill the tray with wood chips. Open the vent and preheat the smoker to 250°F.

Step 6

Place the rack with the pork in the smoker. You can place a disposable pan on the rack below the pork to catch the drippings if desired. Cook for 3 hours, remembering to replenish the liquid and wood chips as needed, approximately every 45 minutes. At 3 hours, check the internal temperature of the meat with a digital thermometer. You are looking for 165°F. Continue to smoke until you achieve the desired temperature.

Step 7

Remove the pork belly from the smoker and place it on a clean cutting board. Tent loosely with foil and allow the meat to rest for 20 minutes before slicing.

Step 8

Slice the belly into 1/4 inch thick portions and serve it with a side of smoked baked beans and cabbage slaw.