2-3 lbs pork belly
1 tbsp Kosher salt
1 tbsp black pepper
1/2 tbsp garlic powder
Kingsford original smoke rub
Vegetable oil
Other tools and ingredients
Smoker, maintained at 225 degrees
Wire rack with drip pan
Apple juice in a sprayer bottle
Begin by patting down the pork belly on both sides with a paper towl to get all moisture off the top. Then take a sharp knife and slice the fat side diagonally in one direction, then in the opposite direction, creating a diamond pattern on the top. Make sure not to cut too much into the meat.
Flip the pork belly bell over to the meat side and season with salt, pepper, garlic, and Kingsford rub. With the Kingsford rub, be as light or as liberal as you like when applying. Flip the belly over and only season the fat side with Kosher salt, and only a light amount. I would say just enough to fill some of the diagonal lines that was cut with the knife.
Place the pork belly on a wire rack with a pan underneath and place on a preaheated smoker at 225 degrees. Allow the belly to smoke for 2 hours and then spritz the top, which should be the fat side. Allow the belly to cook for another 2 to 2 1/2 hours until the meat is tender and the fat has a good color.
Remove the pork belly from the grill and heat a skillet to medium. Add vegetable oil, just enough to cover the bottom of the pan. Add the pork belly, fat side down, and cook until desired crispiness.
This recipe was tender, crispy, moist, and delicious. Try this one sometime! Here are a few clips of the pork belly:
-The Pastor Chef
The Pastor Chef 