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Nutrition Facts
Serving Size 113 g
(Approx. 12 Servings)
Amount Per Serving
Calories 330 Calories From Fat 220
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 100 mg 4%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 28 g
Vitamin A 0% Iron 4%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Crispy Pork Belly
Prep Time
10 hours
Cook Time
4 h 20 m
Total Time
14 h 20 m
12  People


Recipe makes 12 Servings

2 cup(s) kosher salt, plus more for seasoning belly
1 cup(s) brown sugar
1/4 cup(s) whole black peppercorns
1/4 cup(s) juniper berries
1/4 cup(s) star anise pods
6 bay leaves
1 large white onion, roughly chopped
3 lemons, cut into quarters
1 cup(s) apple cider vinegar, divided use
3 Lb pork belly
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In a large pot, bring 3 quarts of water to a boil. Add salt, sugar, peppercorns, juniper berries, star anise, bay leaves, onions, lemons and 1/2 cup apple cider vinegar; stir to combine.
Once salt and sugar have dissolved, remove from heat and pour mixture into an ice chest or brining bucket. Add enough ice to completely cool down brine.
Add pork belly and enough water to completely submerge pork. Cover and refrigerate at least 10 hours.
Once pork is brined, preheat smoker to 195°F using your favorite wood.
Rinse pork belly, pat dry with paper towels then season fat side up with salt and pepper. Smoke 2 hours. About 15 minutes before pork belly is finished smoking, preheat oven to 325°F.
Transfer smoked pork to a casserole dish or roasting pan with remaining apple cider vinegar. Cover with foil and roast 2 hours. Remove from oven and cool pork completely.
Place a large cast iron pan over medium-high heat. Cut pork belly into slices and sear in pan until crispy on each side.
Serve on a sandwich, in a salad or just on its own as a crispy appetizer.
Chef's Note: The way I do it (which takes longer) is to allow the pork to cool overnight in the refrigerator once it's done roasting. When you go to sear it, all the fat has solidified so it really caramelizes nicely.


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