Maple Bourbon Smoked Pork Belly

Maple Bourbon Smoked Pork Belly

Chef Melody Miranda
Total Time 1 d
Course Main Course
Cuisine American


  • 12 lb Pork Belly Rind Removed
  • 1/2 Cup Mustard Seed Toasted And Crushed
  • 1/3 Cup Coriander
  • 2 Tbsp Black Pepper
  • 2 Cup Maple Syrup
  • 2 Cup Bourbon
  • 1/2 Cup Kosher Salt


  • Wash and dry the pork belly. Carve crosshatches into the top fat layer, and rub in some of the toasted, crushed mustard seed, coriander, and black pepper. Place the pork belly in a resealable plastic bags or shallow pan.
  • In a small bowl, combine the remaining mustard seed and coriander with more black pepper and the maple syrup, bourbon, and salt. Pour the marinade in the bag and massage it into the pork belly. Press the air out of the plastic bag and seal. Refrigerate for at least 24 hours up to 3 days; remix and turn the bag over occasionally.
  • Prepare the smoker to cook at 225-250 degrees (F). (On the Big Green Egg, be ready to use the plate inverter, feet up, with a drip pan and grill rack.) When the coals are ready, throw in the wood chips. Remove the pork butt from the marinade and set up on the grill, fat side up, over a drip pan. Close the smoker and let it go for at least 2 hours before peeking in on it. Keep the temperature of the smoker around 225 degrees. Smoke the pork belly until the internal temperature reaches at least 155F. Remove from the smoker and allow to cool slightly. Slice into thin slices, cubes, or chunks.