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Ingredients
US|METRIC
4 SERVINGS
- 1 pork belly (whole slab, approximately 4 to 5 pounds)
- 2 tsp. kosher salt (1/2 teaspoon per pound of pork)
- 1/4 cup paprika (for Smokehouse Rub)
- 1/2 cup brown sugar (for Smokehouse Rub)
- 1/2 cup white sugar (for Smokehouse Rub)
- 1 Tbsp. onion powder (for Smokehouse Rub)
- 1 Tbsp. ground rosemary (for Smokehouse Rub)
- 1 Tbsp. garlic powder (for Smokehouse Rub)
- 1 Tbsp. coarse ground black pepper (for Smokehouse Rub)
- 1 Tbsp. ginger powder (Ground, for Smokehouse Rub)
- 1 tsp. cayenne pepper (for Smokehouse Rub)
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Directions
- Season the pork belly evenly with salt.
- Place the pork belly in the refrigerator overnight to salt cure.
- Pre-heat your smoker to 225*F or create a 2 zone/indirect cooking set-up on your kettle grill. An indirect cooking set-up is created by placing the coals on one half of the grill and placing the meat on the opposite half of the grill. Adjust the dampers to control the heat. Once you have reached 225*F, add a 4-ounce piece of wood to your coals. Watch your thermometer on the grill and adjust the dampers to keep that heat consistently at 225*F.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories210Calories from Fat10 |
% DAILY VALUE |
Total Fat1g2% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium1210mg50% |
Potassium260mg7% |
Protein2g |
Calories from Fat10 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber3g12% |
Sugars44g |
Vitamin A80% |
Vitamin C10% |
Calcium4% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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