Smoked and Seared Pork Belly Slices ToTry

This is inspired by Jeff at

What You’ll Need

  • 3-4 lbs pork belly slices (¼ thick is perfect)
  • Kosher salt (for the dry brine)
  • Jeff’s original rub recipe
  1. Dry brine both sides of the 1/4″ thick slices for 2 hours
  2. Apply rub
  3. Smoke at 240 until they are at 200-205
  4. Let cool for about an hour
  5. Sear in a medium heat CI pan
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