At a glance
Cut skinless pork belly into 1 inch slices, season them with a sweet barbecue rub and smoke them at 250°F for about 2 hours. Then cover them in a pan with butter and honey and cook them until they reach 195°F to 200°F. Glaze them with barbecue sauce for the last 15 minutes until sticky.
Smoked pork belly slices give you everything people love about pork belly burnt ends with less work. Thick slices of belly smoke faster than a whole slab, pick up bark on every side, and finish tender and sticky after a short braise in butter and honey. Serve them as a main, in sandwiches or cut into bites for a crowd.
Cutting the slices
Start with a skinless slab of pork belly, or remove the skin yourself with a sharp knife. Cut it into slices about 1 inch thick so they hold together during the long cook. Many stores sell pre sliced belly, sometimes as pork belly strips. Check the thickness, as thin slices dry out before the fat renders.
Why braise at the end?
Pork belly is full of fat and collagen that need time and moisture to break down. The uncovered smoke builds color and flavor, and the covered braise turns the slices meltingly tender. It is a similar idea to our smoked pork jowl, but cooked all the way to tender rather than cured as bacon.
Recipe
Smoked Pork Belly Slices
- Prep
- 15 min
- Cook
- 3 hr 30 min
- Rest
- 10 min
- Total
- 3 hr 55 min
- Makes
- 4 to 6 servings
- Smoker 250°F (121°C)
- Cover at about 165°F (74°C)
- Tender at about 195°F to 200°F (91°C to 93°C)
Ingredients
Pork belly
- 2 1/2 to 3 lb (1.1 to 1.4 kg) skinless pork belly, cut into 1 inch (2.5 cm) thick slices
- 1 tbsp olive oil or yellow mustard
Rub
- 2 tbsp brown sugar
- 1 tbsp kosher salt
- 1 tbsp smoked paprika
- 2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne
Braise and glaze
- 3 tbsp butter, cubed
- 3 tbsp honey
- 1/2 cup (120 ml) barbecue sauce
- 1 tbsp apple cider vinegar
Equipment
- Smoker
- Foil pan and foil
- Thermometer
Method
- Pat the pork belly slices dry. Rub them with the oil or mustard and season all over with the rub.
- Heat the smoker to 250°F (121°C) with apple, cherry or hickory.
- Smoke the slices directly on the grates for about 2 hours, until the bark is set and they reach about 165°F (74°C).
- Arrange the slices in a foil pan, dot with butter and drizzle with honey. Cover tightly with foil.
- Return to the smoker for about 1 hour, until they reach 195°F to 200°F (91°C to 93°C) and a probe slides in easily.
- Mix the barbecue sauce and vinegar. Uncover the pan, brush the slices with the glaze and cook uncovered for 15 minutes, until sticky.
- Rest for 10 minutes and serve whole or cut into bite size pieces.
Notes
- Ask the butcher to remove the skin, or cut it off yourself. Skin on slices stay tough.
- Thinner slices cook faster. Check them early.
Serving ideas
- Over rice with pickled vegetables and sesame seeds.
- In bao buns or tacos with slaw.
- Cut into bites on toothpicks as a party snack.
Prefer them crispy rather than sticky? Try our pizza oven pork belly.
Frequently asked questions
How long does it take to smoke pork belly slices?
About 3 to 3 1/2 hours at 250°F, including the covered braise and glazing.
What temperature is pork belly done?
It is safe at 145°F, but it is chewy until about 195°F to 200°F, when the fat has rendered.
Can I smoke pork belly slices without wrapping?
Yes, but they will be firmer and chewier. The covered stage is what makes them tender.