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Maple Glazed Pork Belly

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A tender and flavorful smoked pork belly glazed with a rich maple syrup mixture, enhanced with apple cider vinegar, butter, parsley, shallots, and red bell pepper.

Ingredients

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  • 4 lbs raw pork belly
  • Duce's Original Rub, to season
  • Black pepper, to season
  • 1/4 cup maple syrup (for wrapping)
  • 1/4 cup unsalted butter (for wrapping)
  • 1 cup maple syrup (for glaze)
  • 1/4 cup apple cider vinegar
  • 1/4 cup unsalted butter (for glaze)
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp shallots, minced
  • 2 tbsp red bell pepper, minced

Instructions

  1. Preheat the smoker to 275°F.
  2. Season the raw pork belly evenly with Duce's Original Rub and a generous amount of black pepper.
  3. Place the seasoned pork belly in the smoker and smoke for 4-5 hours or until the internal temperature reaches 175°F.
  4. Remove the pork belly from the smoker and wrap it in foil with 1/4 cup of maple syrup and 1/4 cup of butter.
  5. Place the wrapped pork belly back in the smoker and cook for an additional hour or until the internal temperature reaches 205°F.
  6. Remove the pork belly from the smoker and let it rest for 1 hour.
  7. Slice the rested pork belly into cubes.
  8. In a saucepan over medium heat, combine 1 cup of maple syrup, apple cider vinegar, and butter.
  9. Stir in the chopped parsley, minced shallots, and minced red bell pepper.
  10. Cook until the glaze is well combined and slightly thickened.
  11. Dip each pork belly cube into the maple glaze, ensuring each piece is thoroughly coated.

Notes

For best results, use a smoker to achieve deep smoky flavor and tender texture. Resting the pork belly after cooking allows juices to redistribute, making it easier to slice. The maple glaze adds a sweet and tangy finish that complements the rich pork.

Nutrition

Find it online: https://www.receipster.com/maple-glazed-pork-belly/

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