Description
If you’ve never tried pork belly, DO IT. Its magical on its own, but takes truly anything to the next level when added to another dish.. Its super versatile and OH SO MUCH MORE than just “bacon steak.” For this dish, I paired it with a light pasta and mildly sweet brown butter sauce. ( again, browned butter is also SO much more than just a sauce) but that’s neither here, nor there.
Scale
Ingredients
Pork Belly & Rub
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2 lb Pork belly
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4 T EVOO
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1/2C Brown Sugar
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1/2C White Sugar
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1/2T Smoked Paprika
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1T Season Salt (I like Johnny’s seasoning)
Instructions
- Set smoker to “smoke” with the lid open, and allow the fire to get established. After about 5 min turn to (250F)
- Cut the belly in half lengthwise then Score each fat cap in a criss cross pattern. Don’t cut through the meat.
- Rub each in EVOO and 3/4 of the rub. Put them directly on the grill and cook for 2 hours
- Turn up the heat to (350F) . Remove the slices from the smoker and set on a piece of foil. Sprinkle the rest of the rub and cover completely. Cook or an additional 30 minutes.
- Remove from heat and let rest about 5 minutes before slicing.
- We both know that you’re going to have to sample a slice, just try to save some for whoever you’re making dinner for.