BBQ Smoked Pork Belly with Apple-Cinnamon Compote

 

BBQ Smoked Pork Belly with Apple-Cinnamon Compote

This recipe transforms rich pork belly into a melt-in-your-mouth delicacy with a deep smoky flavour, beautifully complemented by a sweet and tangy apple-cinnamon compote. It's a showstopper dish perfect for special occasions or when you want to impress.

Ingredients:

For the BBQ Smoked Pork Belly:

• 2-3 lbs skin-on pork belly, preferably with even thickness
• For the Rub:
• 2 tablespoons kosher salt
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1/2 teaspoon chilli powder (optional)
• For Smoking:
• Wood chunks (apple, cherry, or hickory recommended)

For the Apple-Cinnamon Compote:

• 2 large apples (such as Honey-crisp, Fuji, or Gala), peeled, cored, and diced
• 1/4 cup brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• Pinch of salt
• 1 tablespoon unsalted butter

Equipment:

• BBQ smoker (or a grill that can be set up for indirect smoking)
• Sharp knife
• Mixing bowl
• Small saucepan
• Meat thermometer
• Aluminum foil

Instructions:

Preparation:

1. Prepare the Pork Belly: Pat the pork belly dry with paper towels. If the skin is very thick, you can score it lightly in a crosshatch pattern (be careful not to cut into the meat). This helps the fat render and the skin crisp up.
2. Make the Rub: In a small bowl, combine all the rub ingredients.
3. Apply the Rub: Generously rub the spice mixture all over the pork belly, ensuring all surfaces are evenly coated.
4. Refrigerate: Wrap the pork belly tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavours to penetrate.
5. Prepare the Smoker: Soak your chosen wood chunks in water for at least 30 minutes. Preheat your smoker to a low temperature, around 225-250°F (107-121°C).

Smoking the Pork Belly:

1. Smoke the Pork Belly: Place the pork belly in the smoker, fat-side up. Add the soaked wood chunks to the smoker according to your smoker's instructions.
2. Maintain Temperature: Maintain a consistent smoker temperature throughout the cooking process.
3. Smoke for Several Hours: Smoke the pork belly for 4-6 hours, or until the internal temperature reaches around 195-205°F (90-96°C). The exact time will depend on the thickness of the pork belly and your smoker. Use a meat thermometer to monitor the internal temperature.
4. Optional Crisp the Skin: If the skin isn't as crispy as you'd like towards the end of smoking, you can increase the smoker temperature to 350-400°F (175-200°C) for the last 15-30 minutes, keeping a close eye on it to prevent burning. Alternatively, you can finish it under a hot broiler for a few minutes after smoking (be very careful during this step).
5. Rest: Once the pork belly reaches the desired internal temperature and the skin is crispy (if desired), remove it from the smoker and wrap it loosely in aluminium foil. Let it rest for at least 30 minutes before slicing.

Making the Apple-Cinnamon Compote:

1. Combine Ingredients: While the pork belly is smoking, prepare the compote. In a small saucepan, combine the diced apples, brown sugar, apple cider vinegar, lemon juice, cinnamon, nutmeg (if using), and salt.
2. Cook the Compote: Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 10-15 minutes, or until the apples are tender but still slightly chunky. Stir occasionally to prevent sticking.
3. Add Butter: Stir in the butter until melted and the compote is slightly glossy. Taste and adjust sweetness or tanginess if needed. Keep warm until ready to serve.

Serving:

1. Slice the Pork Belly: Slice the rested pork belly into thick pieces.
2. Serve Together: Serve the sliced smoked pork belly warm, topped generously with the apple-cinnamon compote.

Tips for Success:

• Pork Belly Quality: Choose a good quality pork belly with a nice balance of meat and fat.
• Don't Skip the Rub: The dry rub adds significant flavour to the pork belly.
• Low and Slow Smoking: Smoking at a low temperature for a longer time renders the fat beautifully and creates a tender, flavourful result.
• Wood Choice Matters: Different types of wood impart different smoky flavours. Experiment to find your favourite.
• Monitor Internal Temperature: Using a meat thermometer is crucial to ensure the pork belly is cooked to the correct temperature.
• Resting is Essential: Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavourful final product.
• Compote Consistency: Adjust the cooking time of the compote to achieve your desired consistency. Some prefer it chunkier, while others like it smoother.
• Make Ahead: The pork belly can be smoked a day ahead, cooled, and refrigerated. Reheat it gently in the oven before serving. The compote can also be made a day in advance and reheated.

A Short Telling on its Delicious Taste:

Imagine taking a bite of incredibly tender pork belly, the fat melting in your mouth with a rich, savoury, and deeply smoky flavour that only slow smoking can achieve. The meat is succulent and pull-apart tender, a testament to the low and slow cooking process. Then, you encounter the bright and fruity apple-cinnamon compote – the sweet and slightly tart apples, infused with warm cinnamon and a hint of tanginess from the vinegar, cut through the richness of the pork belly, creating a perfect balance of flavours. Each bite is a symphony of textures and tastes: the unctuous pork, the soft, spiced apples, and the lingering smoky aroma. It's a sophisticated yet comforting dish that's both decadent and surprisingly harmonious, leaving you utterly satisfied and craving more.