– Mix the pork belly cubes with 1 tablespoon of liquid smoke. This will ensure that each piece is evenly coated and infused with smoky flavor.
– Next, mix the cubes in a dry rub of your choice. I like to use a blend of brown sugar, paprika, garlic powder, and salt.
– Once the cubes are coated in the dry rub, it’s time to grill. I recommend cooking them on a medium-high heat for two and a half hours, flipping them occasionally to ensure even cooking.
By using just the right amount of liquid smoke, you can take your pork belly from ordinary to extraordinary. Give it a try and see for yourself!
Understanding Liquid Smoke
Liquid smoke is a popular ingredient used in cooking to add a smoky flavor to food without actually smoking it. It is made by burning wood chips and capturing the smoke, which is then condensed into a liquid form. Liquid smoke is commonly used in barbecue sauces, marinades, and rubs to give meat a smoky flavor. It is also used in vegetarian and vegan dishes to add a smoky flavor to plant-based proteins.
Liquid smoke is available in different flavors, including hickory, mesquite, applewood, and pecan. Each flavor has a unique taste and aroma, and the choice of flavor depends on personal preference and the type of meat being cooked. Liquid smoke is a concentrated ingredient, and a little goes a long way. It is important to use it in moderation to avoid overpowering the dish.
Preparing Pork Belly for Smoking
Pork belly is a fatty cut of meat that is perfect for smoking. Before smoking, the pork belly needs to be prepared by trimming off any excess fat and cutting it into cubes. The cubes should be of equal size to ensure even cooking. Once the pork belly is cubed, it should be seasoned with salt and pepper to enhance its natural flavor.
Adding Liquid Smoke to Pork Belly
To add a smoky flavor to the pork belly, mix the cubed meat with one tablespoon of liquid smoke. The liquid smoke should be evenly distributed to ensure that each piece of meat has a smoky flavor. It is important to use the right amount of liquid smoke to avoid overpowering the dish. One tablespoon of liquid smoke is enough for one pound of pork belly.
Mixing Pork Belly with Dry Rub
After adding the liquid smoke, the pork belly should be mixed with a dry rub. The dry rub should be a combination of spices and herbs that complement the smoky flavor of the meat. A typical dry rub for pork belly includes brown sugar, paprika, garlic powder, onion powder, and cumin. The dry rub should be evenly distributed to ensure that each piece of meat is coated with the spices.
Grilling Pork Belly
The pork belly cubes should be placed on the grill over indirect heat. The grill should be preheated to 225°F to ensure even cooking. The pork belly should be placed on the grill with the fat side up to prevent it from drying out. The grill should be covered, and the pork belly should be smoked for two and a half hours.
Cooking Time for Pork Belly
The cooking time for pork belly depends on the size of the cubes and the temperature of the grill. The pork belly should be smoked for two and a half hours or until it reaches an internal temperature of 195°F. The pork belly should be checked periodically to ensure that it is not overcooked or undercooked.
Tips for Perfectly Smoked Pork Belly
– Use a meat thermometer to check the internal temperature of the pork belly.
– Use a dry rub that complements the smoky flavor of the meat.
– Use indirect heat to prevent the pork belly from drying out.
– Let the pork belly rest for 10 minutes before serving to allow the juices to redistribute.
– Serve the pork belly with a side of coleslaw or baked beans for a complete barbecue experience.
