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.