Ingredients
Cure & Smoke
- 3 lbs pork belly, skin off
- 2 T fennel seed
- 1 1/2 T whole black pepper
- 2 ea whole cloves
- 2 T whole coriander
- 2 ea whole cinnamon sticks
- 2 T whole cumin
- 1/2 cup kosher salt
- 1/2 cup dark brown sugar
- 1.5 QTs chicken stock
- 6 oz Cali Common from Smylie Brothers
- 1 carrot chopped
- 1/2 onion chopped
- 2 stalks celery chopped
- 1 T black peppercorns
- 1 sprig fresh thyme
- 1 fresh bay leaf
Directions
- The pork belly is first cured for 24 hours, then rinsed and smoked before being braised. This is just one component of our pork belly poutine. It’s delicious on its own but can be seared and served on a sandwich or slider, over rice, with grilled vegetables or just about anything else you can think of.
- Toast spices in a skillet over medium heat until fragrant, then let cool. Transfer to a spice grinder and grind until fine. Mix spices, salt and sugar. Rub pork belly thoroughly with cure, refrigerate 24-48 hrs. Rinse cure off pork belly and dry well.
- Set up a smoker with applewood chips at a temperature of 200-250 degrees and smoke pork belly for 1 hour.
- Place meat and braising ingredients in a dutch oven, cover and cook at 300 degrees for 2.5-3 hours or until tender. It’s best to allow the meat to cool completely in the braising liquid before slicing so it doesn’t fall apart. It can then be seared, grilled, broiled or fried.
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