Smoked Pork Belly Recipe

If you’ve ever wanted to make smoked pork belly that’s meltingly tender on the inside with a smoky, barbecue-rubbed crust, this recipe is your answer. Imagine a thick slab of pork belly slowly smoking until the fat renders into buttery richness, the spice rub forms a deep, flavorful bark, and each slice almost melts in your mouth. Perfect for weekend barbecues, special family dinners, or any time you want to impress without overcomplicating things.

The beauty of this smoked pork belly slab is that it’s low on hands-on work but big on reward. A few minutes of prep, the right rub, and steady low-and-slow smoking will turn this humble cut into a showstopper.

Why You’ll Love This Smoked Pork Belly Slab

• Incredible texture – Tender, juicy, with just enough crispy edges if you choose to sear.
• Smoky, rich flavor – A well-balanced spice rub infuses the meat with sweet, salty, and savory notes.
• Versatile serving options – Slice thick for a main dish, cube for burnt ends, or chop for tacos and sandwiches.
• Beginner-friendly – If you can maintain your smoker’s temperature, you can master this recipe.

Smoked Pork Belly Slab with Hoisin BBQ Sauce

A hearty, satisfying dish that delivers the perfect balance of smoky, savory, and slightly sweet flavors. Ideal for backyard smoking days.

Ingredients

For the Smoked Pork Belly

• 3 to 3.5 lbs (1.36–1.59 kg) pork belly slab
• 1/4 cup (50 g) dark brown sugar
• 1/4 cup (72 g) coarse salt*
• 2 tbsp (14 g) sweet Hungarian paprika
• 2 tbsp (14 g) garlic powder
• 1 tbsp (7 g) ground black pepper

For the Hoisin BBQ Sauce (Optional)

• 3/4 cup (180 ml) hoisin sauce
• 2 tbsp (30 ml) dark soy sauce
• 2 tbsp (30 ml) Shaoxing wine or sake
• 2 tbsp (30 ml) honey
• 1 tsp (5 ml) rice vinegar
• 1 tbsp (15 ml) sesame oil
• 2 tsp fresh ginger, finely grated
• 2 tbsp cilantro leaves, finely chopped

*If using Diamond Crystal kosher salt, increase by 1 tbsp, as it’s less dense.

Instructions

1. Prepare the Pork Belly

1. If your pork belly has skin, remove it with a sharp knife, keeping as much fat as possible intact.
2. In a small bowl, combine brown sugar, salt, paprika, garlic powder, and pepper.
3. Score the fat side of the belly in a shallow diamond pattern (about 1/4 inch deep).
4. Generously coat the pork belly with the rub, pressing it into all sides.

2. Set Up the Smoker

1. Prepare your smoker according to the manufacturer’s instructions.
2. Preheat to 225–250°F (107–121°C).
3. Add hot charcoal and your preferred smoking wood (chunks or chips).

3. Smoke the Pork Belly

1. Place the pork belly directly on the smoker grate.
2. Insert a meat thermometer into the thickest section.
3. Smoke for 3 to 3.5 hours, until the internal temperature reaches 160°F (71°C).
4. Remove from the smoker and slice thick, or cut into cubes for burnt ends.

4. Optional – Sear for Extra Flavor

• Grill over high heat for about 1 minute per side, or pan-sear in a skillet over medium-high heat. Be cautious—rendered fat can cause flare-ups.

5. Make the Hoisin BBQ Sauce

1. Combine all sauce ingredients in a small saucepan.
2. Simmer over medium-low heat for about 5 minutes, stirring often, until slightly thickened.
3. Cool slightly before serving.

Notes

• A small bowl of water placed in the smoker will help maintain moisture during longer cooks.
• Pork belly is safe to eat at 155–165°F, but you can cook it longer to 180–200°F for a softer texture.
• Nutritional info provided is for the pork belly only.

Nutritional Information (per serving, approx.)

Calories: 533 | Protein: 40 g | Fat: 37 g | Saturated Fat: 13 g | Carbs: 9 g | Sodium: 3701 mg | Sugar: 6 g

Variations and Substitutions

• Asian-inspired – Use five-spice powder in the rub for a fragrant twist.
• Spicy – Add cayenne or chipotle powder for extra heat.
• Low-sodium – Reduce salt by half and rely more on spices for flavor.

What Are My Best Tips for Smoked Pork Belly Slab?

• Maintain steady smoker heat – Fluctuations can cause uneven cooking.
• Use a good thermometer – Internal temp is more reliable than time.
• Rest before slicing – Let the meat rest 10–15 minutes to keep juices inside.
• Don’t rush the sear – If you want crispy edges, get the surface hot and dry before grilling.

Storage and Reheating

• Refrigerate: Store cooled pork belly in an airtight container for up to 4 days.
• Freeze: Wrap tightly in foil, then in a freezer bag, for up to 3 months.
• Reheat: Warm in a 300°F oven, covered, until heated through. Sear briefly if you want crisp edges.

FAQ’s

Finally

This smoked pork belly slab is a go-to recipe that brings rich, smoky flavor and tender texture every single time. Whether you serve it as a centerpiece at a BBQ or slice it into sandwiches, it’s guaranteed to be a hit.

Have you tried this recipe? Let me know in the comments how your smoked pork belly slab turned out, or share it with a friend who loves BBQ!

Smoked Pork Belly Recipe

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• Author: Brittany Harris
• Total Time: 3 hours 40 minutes
• Yield: 6–8 servings

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Description

A hearty, satisfying dish that delivers the perfect balance of smoky, savory, and slightly sweet flavors. Ideal for backyard smoking days.

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Ingredients

Scale 1x2x3x

• For the Smoked Pork Belly
• 3 to 3.5 lbs (1.36–1.59 kg) pork belly slab
• 1/4 cup (50 g) dark brown sugar
• 1/4 cup (72 g) coarse salt*
• 2 tbsp (14 g) sweet Hungarian paprika
• 2 tbsp (14 g) garlic powder
• 1 tbsp (7 g) ground black pepper
• For the Hoisin BBQ Sauce (Optional)
• 3/4 cup (180 ml) hoisin sauce
• 2 tbsp (30 ml) dark soy sauce
• 2 tbsp (30 ml) Shaoxing wine or sake
• 2 tbsp (30 ml) honey
• 1 tsp (5 ml) rice vinegar
• 1 tbsp (15 ml) sesame oil
• 2 tsp fresh ginger, finely grated
• 2 tbsp cilantro leaves, finely chopped

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Instructions

1. Prepare the Pork Belly — If the slab has skin, remove it, keeping the fat layer intact. In a small bowl, mix brown sugar, salt, paprika, garlic powder, and pepper. Score the fat cap in a shallow diamond pattern (about 1/4″ deep). Coat the pork belly generously with the rub, pressing it into all sides.
2. Set Up the Smoker — Prepare your smoker per the manufacturer’s directions. Preheat to 225–250°F (107–121°C). Add hot charcoal and your preferred smoking wood (chunks or chips).
3. Smoke the Pork Belly — Place the belly directly on the grate. Insert a probe into the thickest part. Smoke 3 to 3.5 hours, until internal temp reaches about 160°F (71°C). Remove from smoker; slice thick or cube for burnt ends.
4. Optional – Sear for Extra Flavor — Briefly grill over high heat ~1 minute per side, or pan-sear in a skillet over medium-high. Use caution—rendered fat can cause flare-ups.
5. Make the Hoisin BBQ Sauce — Combine all sauce ingredients in a small saucepan. Simmer over medium-low ~5 minutes, stirring often, until slightly thickened. Cool slightly before serving.

Notes

• Place a small pan of water in the smoker to help maintain moisture on longer cooks.
• Pork belly is safe to eat at 155–165°F; cook to 180–200°F for a softer, more rendered texture.
• *If using Diamond Crystal kosher salt, increase salt by 1 tbsp (it’s less dense).
• Nutritional info provided is for the pork belly only (sauce not included).

• Prep Time: 10 minutes
• Cook Time: 3 hours 30 minutes
• Category: Main Course
• Method: Smoked (with optional quick sear)
• Cuisine: American BBQ

Nutrition

• Serving Size: 1 serving
• Calories: 533
• Sugar: 6 g
• Sodium: 3701 mg
• Fat: 37 g
• Saturated Fat: 13 g
• Carbohydrates: 9 g
• Protein: 40 g