Pork Belly Smoked & Grilled
A few weekends ago I did one of my family’s favorite appetizers, pork belly. This time though I prepared the Pork Belly smoked & grilled! An easy way to smoke the pork belly as I’ve done in the past is here – but what I’ve found is that there are several delicious ways to enjoy pork belly by either grilling it, deep-frying it or just searing it in a cast iron skillet with a variety of spices to finish it off.
I was smoking a few racks of baby backs and had some room to smoke a hunk of pork belly for an appetizer. I buy the huge slab of pork belly at the local Costco store, then divide it up into three hunks which seems to be the perfect for an appetizer for 8 to 10 people. This time I smoked the pork belly for four hours at 225° – the first two phases of the ribs 2-2-1 smoking method.
Here is where the variety to my recipe came in….
Needing more room on the smoker as the ribs finished off the last hour, I transferred the pork belly onto my Weber to get the sides nice and crispy.
I left it on the Weber using indirect heat for about a half hour, or when the internal temp hit just over 200°. Use a quality thermometer like this Mk4 Thermapen from Thermoworks!
Next, cut it up into cubes, placed the belly in my cast iron skillet, seasoned it with more of my dry rub and seared all the sides over direct heat on the Weber.
It turned out GREAT! The seasonings of my dry rub were very prominent. I’m glad that I put more of the dry rub on after I cubed it and seared it on the grill. Variety comes in here as well. Just think of what else you could add to the skillet while searing? jalapeno, onions or your favorite flavor-infused olive oil? Endless possibilities. As I said before, Pork Belly is the new Chicken – an endless number of ways to prepare it and season it! Experiment with this delicious appetizer, it’s too easy and too tasty not to!