Sweet and Savory Dry-Brined and Smoked Pork Belly – East Oak
Pork belly, with its rich and succulent texture, is best enjoyed slow-cooked until tender and juicy. This recipe utilizes a dry-brine smoking method that involv
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Ingredients
- 3 to 4 pounds pork belly, refrigerated
- 3 TBS brown sugar
- 2 TBS Kosher salt
- 2 TBS sweet paprika
- 1 TBS Chinese five spice powder
- 1 TBS chili powder
- 1 TBS garlic powder
- 2 tsps freshly ground pepper
- 1 tsp mustard powder
- Water and semi-dry sake (optional)
- Apple or cherry wood chips
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