Chinese Five Spice Smoked Pork Belly
This recipe combines the classic Chinese art of seasoning with the craft of hot-smoking for an unforgettable flavor experience. The five-spice powder made from star anise, Sichuan pepper, cinnamon, fennel and cloves forms an aromatic crust that penetrates deep into the meat during smoking. Light fruit wood underscores the spicy complexity of this Asian-inspired specialty.
Ingredients(for 1 kg)
Instructions
Preparing and applying the rub
6-12 hoursCombine five-spice powder, salt, sugar, soy sauce, garlic and ginger powder into a smooth paste. Score the pork belly deeply on the meat side and thoroughly massage in the paste. Rest covered in the refrigerator for at least 6 hours.
Heating the smoker
30 minutesMix plum and apple wood chips and soak for 30 minutes. Preheat the smoker to 110-125 °C. Remove the meat from the refrigerator 30 minutes before smoking.
Smoking with glaze
5-7 hoursPlace pork belly skin-side up in the smoker. Add wood chips every 90 minutes. In the last 30 minutes, glaze the meat twice at 15-minute intervals with the honey-soy mixture. Smoke until a core temperature of 72-75 °C is reached.
Resting and Serving
10 minutesRest the meat for 10 minutes in aluminum foil. Then slice and serve with hoisin sauce, steamed bao buns or fried noodles.
Pro Tip
For an extra glossy glaze, brush the meat with a 2:1 mixture of honey and soy sauce during the last 30 minutes of smoking – this adds color and shine.
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