Smoked Pork Belly
The perfect pork belly doesn't need to be difficult. Follow this simple recipe for the most succulent pork belly every time!
Preheat pellet grill on high smoke.
Score the fat cap and season with salt, pepper and smoked paprika.
Smoke until internal temperature reaches 165 degrees F. (About 4 hours) The longer you cook it the more the fat will render.
Remover from grill, let rest for 10 minutes. Cut into individual portions and serve. You can also remove the belly from the grill and wrap it in foil and refrigerate over night. When you are ready to use, cut into portions and sear on high heat until all sides are crisped and the meat is warmed through.