Dry Brined Slow Smoked Pork Belly

This succulent pork belly is dry brined overnight to enhance flavor and tenderness, then slow smoked to perfection, resulting in a crispy skin and melt-in-your-mouth interior.

Steps

1. Score the skin of the pork belly in a crosshatch pattern, taking care not to cut into the meat. 2. Mix salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar to create the dry brine. 3. Rub the dry brine evenly over the pork belly, making sure to get it into the scored skin. 4. Place the pork belly on a tray and refrigerate uncovered overnight (at least 12 hours) to dry brine and dry out the skin. 5. Preheat your smoker to 225°F (107°C) using your choice of wood chips. 6. Place the pork belly on the smoker rack, skin side up, and smoke for about 4 to 5 hours, until internal temperature reaches 190°F (88°C) and the skin is crispy. 7. Optional: In the last 30 minutes, increase smoker temperature to 275°F (135°C) to further crisp the skin. 8. Remove from smoker and let rest for 15 minutes before slicing. 9. Serve warm with your choice of sides.

300g pork belly (skin on) 1 tsp kosher salt 1/2 tsp black pepper 1/2 tsp smoked paprika 1/4 tsp garlic powder 1/4 tsp onion powder 1/2 tsp brown sugar Wood chips for smoking (apple or hickory recommended)