Flavorful Smoked Pork Belly Recipe with Crispy Caramelized Crackling
A delicious smoked pork belly recipe featuring crispy caramelized crackling and tender, juicy meat. Perfect for family gatherings and easy to prepare with simple ingredients.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3–4 pounds skin-on pork belly with an even layer of fat and skin
- Coarse or flaky sea salt, to rub generously on the skin
- Freshly ground black pepper, to season the meat side
- Garlic powder (optional)
- Smoked paprika
- Olive oil, light drizzle
- Applewood or hickory wood chips for smoking
Instructions
- Score the pork skin in parallel lines about 1/2 inch apart, cutting through the skin but not into the meat. (10 minutes)
- Pat the pork belly skin dry with paper towels. For best crackling, leave it uncovered in the fridge for a few hours or overnight to dry out the skin further. (Optional but recommended)
- Rub olive oil over the meat side, then sprinkle garlic powder, smoked paprika, and freshly ground black pepper evenly. Flip and rub sea salt generously into the scored skin, pressing it in so it sticks well. (10 minutes)
- Preheat smoker to about 225°F (107°C). Add chosen wood chips (applewood or hickory). Ensure smoke is steady before placing pork belly inside. (15 minutes)
- Place pork belly on wire rack with skin side up. Smoke for about 3 to 4 hours or until internal temperature reaches 190°F (88°C). (3-4 hours)
- Increase smoker or grill temperature to 425°F (220°C) and cook for another 20-30 minutes to caramelize the crackling. Watch carefully. (20-30 minutes)
- Remove pork belly, tent loosely with foil, and let rest for 15-20 minutes to redistribute juices. (15-20 minutes)
- Slice with a sharp knife through the crackling and meat. Serve immediately.
Notes
Drying the skin overnight in the fridge improves crackling crispiness. Score the skin carefully to avoid cutting into the meat. Use applewood for a mild smoke or hickory for a stronger flavor. If crackling isn’t crisp enough, briefly broil for 2-3 minutes watching closely to avoid burning. Resting the meat after cooking helps retain juices.
Nutrition
- Serving Size: 3 ounces (85 grams)
- Calories: 325
- Sodium: 600
- Fat: 28
- Saturated Fat: 10
- Protein: 15
Keywords: smoked pork belly, crispy crackling, pork belly recipe, smoked meat, barbecue, easy pork belly, family dinner