Smoked Braided Pork Belly with Bourbon Glaze
This delicious, gorgeous meal was inspired by a TicToc videos sent to us by one of our subscribers (thank you Daniel)! The possibilities are endless with this Smoked Pork Belly Braid. You can brine it or not in your favorite brine (we did, using Sweetwater Spice Co.’s Ancho Chipotle Brine), you can choose your favorite rub (we used Twisted Q Magic Mojo), and you can glaze it or not (we did with a Bourbon Pomegranate Glaze). Any way you choose, you are sure to be happy with the finished product and will amaze your BBQ guests! Find out:
How long does it take to smoke a pork belly?
Why is my smoked pork belly tough?
Ingredients:
1 full pork belly, skin off (we got ours, a nearly 10 pounder, from Costco)
Brine (optional) – we used Sweetwater Spice Co.’s Ancho Chipotle Brine
Your favorite rub (we used Twisted Q Magic Mojo)
For the Glaze
3 T butter cut into small pieces
1 clove garlic minced
3 T bourbon (we used Brown Sugar Bourbon)
2 t Dijon mustard
1/4 t ground cloves
Make the glaze
1. Melt the butter in a saucepan over medium high heat.
2. Add the garlic and cook for a minute, then add the bourbon, and the rest of the glaze ingredients
3. Bring to a boil, then reduce the heat to a fast simmer – whisking (so it doesn’t burn). Reduce to a thick syrup (3-5 minutes)
4. Remove from the heat and season to taste with salt and pepper.
For the pork belly:
1. Set your smoker to 250F with a fruit of pecan wood.
2. Cook the pork belly at 250F for about 3-4 hours 160F internal.
3. The last hour and a half or so, baste the pork belly every half hour.
4. Serve and ENJOY!
Equipment used:
Yoder YS640 Smoker
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