Recipe

Smoked Pork Belly

Tender, smoky pork belly with crisp-edged slices and a quick maple-soy glaze.

By Matt Campbell

•

4.8

A wooden cutting board with thick slices of smoked pork belly showing a dark bark, pink smoke ring, and glossy rendered fat, set on a warm kitchen counter

Smoked pork belly is one of those foods that makes people hover near the cutting board like it is a campfire. You get that deep smoke, a peppery bark, and fat that turns from firm and opaque into silky and spoon-tender. Then you slice it and suddenly you are the person who “just happened” to make restaurant-level bites at home.

This recipe is my sweet spot: accessible ingredients, clear steps, and a little room to play. We go low and steady on the smoker, spritz for color and moisture, then finish with a quick maple-soy glaze that hits salty, sweet, and glossy without turning your pork belly into candy.

Make it for tacos, rice bowls, ramen, breakfast sandwiches, or straight from the cutting board with a standing ovation from your kitchen. Tasting as you go is encouraged.

A raw slab of pork belly on a rimmed baking sheet with a visible top fat layer and skin removed, on a bright kitchen counter

Why It Works

Big flavor from simple stuff: brown sugar, paprika, garlic, and black pepper build bark fast.
Texture you actually want: smoke until the fat is soft and the meat is sliceable, then finish hot for crisp edges if you like.
Flexible finish: eat it sliced, cube it for burnt-ends style bites, or chill and pan-sear later for weeknight magic.
No panic temperature guide: you will know it is ready by tenderness, not just a number.

Yield note: A 4 to 5 lb slab typically renders down to about 3 to 4 lb cooked, or roughly 12 to 18 thick slices, depending on how you cut it.

Pairs Well With

Storage Tips

Refrigerator: Cool smoked pork belly completely, then store in an airtight container for up to 4 days. If you can, keep it in larger pieces and slice as needed. It stays juicier.

Freezer: Wrap tightly in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the fridge.

Best ways to reheat:

Skillet (best for crisp edges): Slice, then sear in a dry pan over medium heat until the fat re-renders and the edges crisp, 2 to 4 minutes per side.
Oven (best for batches): Cover with foil and warm at 300°F for 15 to 25 minutes. Uncover for the last 5 minutes if you want a little bark revival.
Microwave (fastest): Slice, cover with a microwave-safe lid or paper towel, then heat at 50% power in 20 to 30 second bursts. This helps the fat warm gently instead of splattering.

Quick food safety note: Keep raw pork and cooked pork on separate plates and use clean utensils. If you spritz, do not reuse leftover spritz that may have been near raw meat.

Common Questions

What temp should smoked pork belly be cooked to?

For safety, pork is considered safe at 145°F with a rest. But pork belly is usually cooked past that on purpose. For tender, rendered, sliceable belly, aim for 195°F to 203°F and, more importantly, probe tenderness. A thermometer probe or skewer should slide in with little resistance.

Do I need to wrap pork belly in foil or butcher paper?

You do not have to, but wrapping can speed things up and soften the fat. Pork belly may hit a stall depending on thickness and how much fat is rendering, so wrapping can help if the temperature is creeping. I like to smoke unwrapped until the bark looks great (often around 160°F internal), then wrap with a splash of apple juice. If you want the firmest bark possible, skip the wrap and just budget extra time.

Skin on or skin off?

For smoking, I recommend skin off. Skin blocks rub and smoke. If your belly has skin on, ask your butcher to remove it or use a sharp knife and take your time. Save the skin for chicharrones if you are feeling ambitious.

What wood is best for smoked pork belly?

Apple and cherry are my weeknight-friendly favorites, even on a weekend cook. Hickory is bolder and classic. Mesquite can get intense fast, so use it lightly or blended.

How do I avoid bitter smoke?

Aim for clean, steady smoke, not billowing clouds. On charcoal, let the fire get settled before the meat goes on. On pellets, keep the cook temp steady and avoid constantly opening the lid. You want that light, pleasant smoke flavor, not a campfire sweatshirt.

Can I make smoked pork belly burnt ends?

Absolutely. After smoking until tender, cube it, toss with sauce or glaze, and put it back on the smoker in a pan until sticky and caramelized. I include the option in the instructions.

My pork belly is done but the fat still feels firm. Why?

Usually it just needs more time. Pork belly can read “hot” on a thermometer while the fat is still not fully softened. Keep going at 250°F until the probe slides in easily, then rest it so the texture settles.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Smoker or pellet grill (or a charcoal grill set up for indirect heat)
Instant-read thermometer or leave-in probe
Sharp knife and cutting board
Rimmed baking sheet
Small saucepan (for glaze)
Spray bottle (optional but helpful)
Heavy-duty foil or butcher paper (optional)

The first time I smoked pork belly, I treated it like a regular roast and then wondered why everyone online sounded so emotional about it. The second time, I actually let the fat do its thing, stayed patient, and sliced into a piece that was smoky, glossy, and so rich it basically demanded a nap. Now it is my go-to “I want to impress people without pretending I am not relaxed” cook. I put on music, spritz like I am watering plants, and suddenly the backyard smells like you should charge admission.

Smoked Pork Belly

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 5 hours 30 minutes

Total Time 6 hours 20 minutes

Servings 8

Ingredients

Pork belly

4 to 5 lb pork belly, skin removed
1 tbsp yellow mustard or neutral oil (binder, optional)

Dry rub (for the whole slab)

3 tbsp packed light brown sugar
2 tbsp kosher salt
2 tbsp coarse black pepper
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp ground cumin
1 tsp chili powder (optional)
1/2 tsp cayenne (optional)

Spritz (optional)

1/2 cup apple juice
1/2 cup apple cider vinegar

Maple-soy glaze (optional but highly recommended)

1/3 cup pure maple syrup
1/4 cup soy sauce
1 tbsp apple cider vinegar or rice vinegar
2 tsp Dijon mustard
1 tsp garlic, finely grated or minced
Pinch of black pepper

Optional for wrapping

2 to 3 tbsp apple juice or water

Small bowls of brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, and onion powder arranged on a kitchen counter

Instructions

Prep the smoker. Heat your smoker to 250°F. Add wood (apple, cherry, or hickory). If you are using a grill, set it up for indirect heat. Let the fire settle so the smoke is clean and steady before the pork belly goes on.
Trim and dry the pork belly. Pat the pork belly dry with paper towels. Trim any thin flaps so it cooks evenly. Optional: score the top fat layer lightly in a crosshatch, about 1/4-inch deep. Do not cut into the meat.
Season. Rub a thin layer of mustard or oil over all sides (optional). Mix the dry rub, then coat the pork belly generously on all sides, pressing it in. You will use most or all of the rub for a 4 to 5 lb slab, depending on how thick it is.
Smoke. Place pork belly on the smoker, fat side up. Smoke at 250°F until the surface looks mahogany and set, and the internal temp is around 160°F, about 3 hours (timing varies). Thickness matters more than weight, so use the look and temp as your guide.
Optional: spritz every 45 to 60 minutes after the first hour with the apple juice and vinegar mix. Keep the spritz in a clean bottle and do not let it touch raw pork.
Optional wrap for tenderness. If you want softer fat and a faster finish, wrap the pork belly tightly in foil or butcher paper with 2 to 3 tablespoons apple juice or water. Put it back on the smoker.
Cook until tender. Continue cooking until the internal temp reaches 195°F to 203°F and a probe slides in easily, about 1 1/2 to 2 1/2 more hours.
Make the glaze (optional). In a small saucepan, simmer maple syrup, soy sauce, vinegar, Dijon, garlic, and pepper for 3 to 5 minutes until slightly thickened.
Glaze and set. Unwrap the pork belly (careful of steam). If you wrapped it, let it vent for 2 to 3 minutes so the bark does not go soft. Brush with glaze. Smoke uncovered for 10 to 15 minutes to set the glaze.
Optional crisp-edge finish. This works best on the whole slab, then you slice. Raise the smoker to 275°F to 300°F for the last 10 minutes, or finish under a broiler for 2 to 4 minutes. Watch it closely. Sugar can go from glossy to scorched fast.
Rest, then slice. Rest the pork belly for 20 to 30 minutes. If it is unwrapped, tent loosely with foil. Slice into 1/2-inch to 3/4-inch slices. Sprinkle a pinch of salt on the cut sides if it needs it.
Burnt ends option. Cube the cooked pork belly into 1-inch pieces, toss with a few tablespoons of glaze, then return to the smoker in a foil pan uncovered for 30 to 45 minutes, stirring once or twice, until sticky.