Smoked, Braised and Caramelized pork belly. Inspiration taken from here: Vindulge
Took about 4 lbs of fresh pork belly purchased from butcher shop, center cut. Scored the fat side about 1/2" deep and rubbed with pork rub the night before and wrapped with plastic and refrigerated over night. Smoked with apple wood fat side down for about 4 hours then flipped over and smoked for another 2 hours until it got brown and internal temp was close to 180. Cut the cubes all the way through and transferred to aluminum pan and coated with some honey/sugar rich BBQ sauce. Covered with foil and braised in the oven at 300 for a couple hours. Uncovered and drained fat off, added a little more BBQ sauce and then caramelized in the oven for another couple hours.
Finished Product
Braised before caramelizing
Smoked and cubed, ready for braising
Pork belly fat side down with rub on
