1 Tbsp. peppercorns
1 bay leaf, crumbled
1 cup brown sugar
1/2 cup kosher salt
2 tsp. thyme
1 pork belly (4-5 lbs.), skin removed

  • process peppercorns and bay leaf in food processor to break them down
  • combine sugar and spices and rub all over pork belly
  • seal in a large ziplock bag and refrigerate for 7-10 days, turning every other day
  • smoke fat side up with hickory wood chips until internal temperature reaches at least 190°F.
  • cover with foil and let cool
  • quarter pork belly and wrap each quarter and chill before slicing

source: America’s Tesk Kitchen DIY cookbook, p. 180-183.

6/18/2023: smoked the pork belly for 2 hours, to about 167°F. it was flavorful with a little char around the edges, but still a little tough (simmered in ramen for about an hour before it was very tender). i have seen recommendations that going to 200°F would make it fall-apart tender, so i might try that next time.

5/23/2024: grind the peppercorns and bay leaf to make them more uniform, and wrap the pork belly like a brisket in order to protect the corners from drying out and getting tough.