Alan’s Pork Belly

Ingredients

8 pound Pork Belly

6 cups sugar

6 cups salt

4 celery stalks

4 large carrots

2 onions

1 garlic head

2 TBS Cinnamon

2 TBS Nutmeg

1 TBS Cloves

12 oz. Maple Syrup

1 qt. Apple Juice

Water

2 cups brown sugar

Potato Starch

Sea Salt

Fresh Cracked Black Pepper

Directions

~Score the fat on the Pork Belly. 

~Combine the sugar and salt and pour ½ into a hotel pan.  Place the Pork Belly in the pan and then cover with remaining sugar and salt mixture.  Let cure for 24 hours.

~Brush off all the salt and sugar mix from the Pork Belly and rinse with cool water. 

~Thoroughly rub with molasses and season with salt and pepper.  Place in smoker to cold smoke for 3 hours using apple wood, sugar maple and Jack Daniel’s barrel pellets / chips.  (Make sure to get 3 good rounds of smoke.)

~Remove from smoker and place in a hotel plan, pour the syrup over top and refrigerate for 30 to 60 minutes.

~Sprinkle the spices over the Pork Belly and add the celery, carrots, onions and garlic.  Pour in the apple juice, fill with water to cover and then place a few plates on top to keep weighed down.  Cover with foil and cook for 12 hours at 260 F.

~Take the Pork Belly from the pan, pat dry and rub with the brown sugar.  Place between two sheet pans, add weight to the top, and press for 12 hours in the refrigerator.

~Move the Pork Belly to a cutting board to slice into 2 inch squares.  Dredge in the potato starch and slide onto skewers.  

~Deep fry the skewers at 375 f until they are crispy and golden brown.

~Serve over Polenta with a Berry Compote BBQ Sauce.