Candied Pork Belly
1/1 cup packed brown sugar
3 fl. oz. rice vinegar
3 fl. oz. maple syrup
ground black pepper to taste
2 pound Pork Belly
Preheat oven smoker to 225 degrees.
Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
Remove the skin from the pork belly if it’s still on. Score both sides of the meat in a 1-inch crosshatch pattern 1/8” – ¼” deep.
Brush one coat of candied glaze over the pork belly
Smoke the pork belly fat side up until internal temperature reaches 145 degrees 3 hours). Brush the pork belly with additional glaze and turn the heat up to 350 degrees. Brush the pork belly every 10 minutes until the internal temperature
reaches 165-170 degrees.
Remove the pork belly and let cool completely on a wire rack. Once it’s cool, you can cover it in cling wrap and let it chill in the refrigerator overnight.
Cut the pork belly into ½” thick slices and then chunk it 2” long. Arrange on a rack and cookie sheet. Coat entire chunk with glaze and place in a 350 degree oven for 10 minutes. Turn, coat with more glaze and bake another 5 – 10 minutes until glaze is thickened.
Remove and serve with Apple Chutney.