Kitchen notes · a little help before you start
Smoked Pork Belly
Smoked Pork Belly is made with whole pork belly, your favorite barbecue rub, and barbecue sauce.
- Prep
- 20 min
- Cook
- 195 min
- Total
- 215 min
- Original yield
- Serves 24
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers · Appetizers & snacks · Sides · Snacks
- Primary protein
- Pork
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
A few quick notes
1. Prepare the first additions
Set out the ingredients needed for the first cooking step.
2. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Get to know the ingredients
whole pork belly (8 - 10 pounds)
In the method: Slice the belly into ½” thick strips.
your favorite barbecue rub
In the method: Lightly season all surfaces of belly strips with barbecue rub.
barbecue sauce
In the method: Lightly season all surfaces of belly strips with barbecue rub.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 24. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 whole pork belly (8 - 10 pounds)Ingredient note
Source: 3 Tablespoons of your favorite barbecue rubIngredient note
Source: 2/3 cup barbecue sauceIngredient note
Source: 2/3 cup yellow mustardIngredient note
Source: 2/3 cup brown sugarIngredient note
Source: 2/3 cup honey
How to make it
0 of 9 steps completeMake room for Smoked Pork Belly
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Slice the strips into smaller bite-sized pieces for serving immediately.
A few questions you might have
What should I prepare first?
Start with this step: Preheat smoker to 225℉.
Which preparation step should I plan for?
Set out the ingredients needed for the first cooking step.
What check should I look for as it cooks?
Continue to cook, basting every 30 minutes until the belly reaches an internal temperature of 200℉ (about 1 ½ hours).
How do I plan the ingredient amounts?
This version serves 24. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Cook time can vary greatly depending on the size of the pork belly, strips, and with each individual smoker. Maintaining a low temp around 225F-250F is your best bet to get tender meat. You can add this smoked pork belly to so many other dishes to add amazing flavor! You can add it to stews or ramen or toss it in a honey garlic glaze to serve over rice. It adds a smoky, salty twist to your other main dishes! Just remove the fully cooked smoked pork belly from the smoker before adding the barbecue sauce. This recipe uses a 10 lb belly, but I have also used a 3 lb belly with similar results. While an internal temp of 200 degrees F is a sure-fire way of knowing the meat is tender, another method is to simply use a fork to test the meat. The fork will easily slide in and out of the meat when done. Leftover or extra basting sauce can be made and used for dipping once the meat is done. Pork belly is great as an appetizer! Serve it sliced in chunks and pop in some toothpicks. Serve with extra BBQ sauce for dipping. I used a Traeger pellet smoker for this. A traditional smoker can also be used. Just follow the instructions according to your smoker type. Homemade Pork Seasoning Rub: ½ cup brown sugar ¼ cup smoked paprika 1 tablespoon coarse ground black pepper 1 tablespoon kosher salt 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon cayenne
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thecountrycook.net. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.