We prepared this pork belly for the first time a week ago. It was fantastic. Tender, savory & luscious. The day we made it we sliced several pieces and cut them into bite size pieces. Because it was a fairly large piece of meat, we refrigerated it and then sliced it into various sizes. Some in a small slab you could fry up for toast and others in chunks to fry up for tacos. So far, we have made pork belly fried rice, tacos, avocado toast with a small slab and pork belly sliders. Everyone has raved about it!
- Whole Pork Belly - mine was 4 lbs (We got our’s at Costco)
- Olive Oil
- Your favorite rub/seasoning
- The night before you plan to smoke your pork belly, prepare your meat. Score the fatty part on the diagonal. Rub the entire slab with olive oil and then season with your favorite rub. Wrap and marinate overnight in the refrigerator.
- Prepare smoker and heat to 250 degrees. Place the pork belly with the fat side up on the grill. Insert temperature probs and smoke until internal temperature is 160 degrees. Occasionally, spray with apple juice.
- At 160 degrees, wrap the pork belly, add some apple juice, and return to smoker. Continue smoking until internal temperature hits 200.
- Remove from smoker and let rest for 20 minutes.
- Slice and serve.
- When we make the entire pork belly, we end up freezing it in portions. It is really good when you fried up small pieces on all sides.
SMOKED PORK LOIN is an impressive entree. My hubs smokes it & it is delish! I served this luscious slab of lean pork for a family dinner in December. It was sooooo good with Twice Baked Potato Casserole & my Hatch Chile & Chicken Casserole. Yums!!!
Hint: We have a ice chest we only use for keeping things warm. We usually prepare a large pork loin for a family gathering or party. It is easier to finish the meat before your guests arrive. Once the meat is done, we wrap it and let it rest in the ice chest. The meat cooks for only about another 5 degrees and then maintains its temperature.
- Trimmed Pork Loin
- Olive Oil
- Seasoning (your choice)
- Italian parsley for garinisn
- Optional: Peach jalapeño preserves for topping
- Smear olive oil and seasoning of your choice on the meat. Let the meat marinate overnight.
- Prep the Big Green Egg fire with coals and oak wood chips.
- Brown the pork loin on all sides on your gas grill.
- When the fire temperature on the Green Egg reaches 280 degrees, place your pork loin on the grate. Put an internal temperature prob in the meat.
- When the temperature reaches 152 degrees, remove the pork loin.
- Let the meat sit for at least 15-20 minutes to rest.
- Slice and serve, immediately. Garnish with chopped Italian parsley. This meat is also delicious with peach jalapeño preserves.