INGREDIENTS:

2-3 bone-in rindless pork belly
1 tbsp black peppercorns
2 tbsp cumin seeds
1 tbsp fennel seeds
2 dried bay leaves

4 tbsp paprika
1 tsp dried oregano
50g light brown sugar

SAUCE:

150g ketchup
100ml apple juice
100ml apple cider vinegar
1 tbsp American mustard

3 tbsp light brown sugar
1 tbsp brown sauce
splash chili sauce (optional)

DIRECTIONS:

Remove the skin (also called rind) from the pork belly (if still on). Score both sides with a sharp knife, cutting a 1-inch crosshatch pattern with cuts 1/4 inch deep.

Make the rub: Place the salt, sugar, paprika, garlic, chili powder, cumin, black pepper, mustard powder, white pepper, and cayenne in a bowl. Mix well with your fingers.

Sprinkle the rub over the top, bottom, and sides of the pork belly, rubbing it into the meat with your fingers.

Set up your smoker following the manufacturer’s instructions, and preheat to 225 degrees. Add the wood as specified by the manufacturer.

Smoke the pork belly fat side up until bronzed with smoke and the internal temperature is 165 degrees. This will take about 3 to 4 hours.

You can serve the pork belly hot out of the smoker, but you’ll get a better texture and flavor if you chill and reheat it.

Cut the chilled pork belly crosswise (against the grain) into 1/2-inch thick slices. Lightly season each slice on both sides with salt and pepper.

Meanwhile, set up your grill for direct grilling and preheat to medium-high. Ideally, add some wood chunks to your fire.

Arrange the pork belly strips on the grate on the diagonal and grill until sizzling and browned on both sides, about 2 minutes per side.

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