Asian-Style Smoked Pork Belly
Asian-inspired pork belly marinated with soy sauce, ginger, and five-spice powder, then hot-smoked. The sweet and savory glaze caramelizes during smoking to form a wonderful crust. Perfect for bao buns or rice dishes.
Ingredients(for 1 kg)
Instructions
Prepare Marinade & Marinate
12–24 hoursThoroughly mix soy sauce, honey, sesame oil, ginger, garlic, five-spice powder, and rice wine. Place the pork belly in a zip-lock bag, add the marinade, and distribute well. Marinate in the refrigerator for at least 12 hours, ideally 24 hours.
Drying (Pellicle)
1–2 hoursRemove the meat from the marinade and wipe off excess liquid. Place on a wire rack at room temperature and dry for 1–2 hours. Reserve the remaining marinade for basting later.
Smoking
3–5 hoursPreheat smoker to 110–130 °C with cherry and apple wood. Place the pork belly in, brushing with the reserved marinade every 60 minutes. Smoke until a core temperature of 68–72 °C is reached. In the last 30 minutes, increase temperature to 140 °C for a caramelized surface.
Resting & Serving
15–20 minutesRemove the pork belly from the smoker and let rest for 15–20 minutes. Slice or cube and garnish with sesame seeds and spring onions. Ideal served with steamed rice or in bao buns.
Pro Tip
For a lacquered crust, increase the temperature to 140 °C for the last 30 minutes and brush the surface with honey.
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