Step 1

Preheat smoker to 275 degrees Fahrenheit (F) using apple or cherry wood.

Step 2

Trim excess fat off of pork belly so it is uniform in shape and no excess fat or meat is hanging off the belly. Place pork belly fat/skin side down on the board so flesh is facing you.

Step 3

Make 1-inch vertical slices in the pork belly, taking care not to cut all the way through. Cut about 2/3's through the flesh.

Step 4

Coat both sides of the pork belly with olive oil and the dry rub. Rub the dry rub into the ridges created by the vertical slices.

Step 5

Place into the smoker and smoke for 2 hours or until the internal temperature of the pork reaches 200 degrees F using an instant read thermometer. When the probe goes into the belly it should slide in easily. That is when you remove from the smoker.

Step 6

Prepare the grill for direct grilling, targeting 450 - 500 degrees F over the flame. Place the pork belly over direct heat and grill each side for 2 minutes. Be sure to close the lid between flipping to avoid too much air causing flare ups, the fat from the belly will drip into the flame.

Step 7

Remove the belly from the grill and finish slicing the vertical slices. Apply sauce and serve as small long strips for a meal, or cut into cubes for an appetizer.

Step 8

In a medium size bowl, combine Hoisin sauce, Thai chili sauce, lime juice, and graded fresh ginger. Stir to incorporate.