Step 1

Remove skin from pork belly (if still attached).

Step 2

Score the fat side of the pork belly with a sharp knife, be sure not to cut too deep (you really just want to score the fat, not the meat).

Step 3

Pat pork belly dry and season generously with kosher salt and pepper (see notes for seasoning alternatives).

Step 4

wrap if plastic wrap and place in fridge overnight – not required, but can lead to a more flavorful pork belly.

Step 5

Remove pork belly from refrigerator about 30 minutes to an hour before cooking to allow it to come to room temperature and if you wrapped it in plastic wrap overnight, remove and discard.

Step 6

Preheat smoker to 225 degrees F. and ensure there is a drip tray/pan ready.

Step 7

Place pork belly on the smoker rack, fat side up.

Step 8

Smoked for approximately 3-4 hours or until it reaches an internal temperature of 165* degrees F.

Step 9

Increase smoker temperature to 400-450 degrees F and place a piece of heavy duty foil underneath the pork belly (folding the edges up so it acts like a little boat or pan).

Step 10

Let smoke another 30 minutes or so to help crisp up the top layer of fat.

Step 11

once you remove the pork belly from the smoker you can either place it under the broiler for a few minutes or even sear it quickly on the grill (fat side down) to really get that crispy top. Not necessary and up to personal preference .

Step 12

Let rest 5-10 minutes before cutting into. We love serving this in tacos or pork belly ramen!