Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1.5 kilograms of pork belly into 2-inch thick pieces, then score the skin lightly without cutting through the meat.

2. 2

   In a large bowl, combine 4 tablespoons of gochujang, 2 tablespoons of harissa paste, 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 4 minced cloves of garlic, 1 tablespoon of grated ginger, 1 tablespoon of brown sugar, and 1 teaspoon of black pepper to create the marinade.

3. 3

   Thoroughly coat the 1.5 kilograms of pork belly pieces with the marinade, ensuring all surfaces are covered, then refrigerate for at least 4 hours or preferably overnight.

4. 4

   Prepare your smoker by preheating it to 250 degrees Fahrenheit (120 degrees Celsius), adding 2 cups of apple or cherry wood chips for smoke, and placing 1 cup of water in the water pan.

5. 5

   Arrange the marinated 1.5 kilograms of pork belly directly on the smoker grates, leaving a small space between each piece for even airflow.

6. 6

   Smoke the pork belly for 2 to 3 hours, or until an internal temperature of 190-200 degrees Fahrenheit (88-93 degrees Celsius) is reached and the pork is tender and deeply flavored.

7. 7

   Remove the smoked pork belly from the smoker, let it rest for 15 minutes before slicing, and serve it hot.