Smoke Garlic Pork Belly

Smoked garlic pork belly is a dish that consists of pork belly that has been cured and smoked, often with garlic added for flavor. Here are some general steps for making this dish:

1. Start by obtaining a slab of pork belly from a butcher or grocery store. The pork belly should have the skin on, as this will become crispy when cooked.

2. Prepare a cure for the pork belly by mixing together salt, sugar, and any other spices or seasonings you would like to add, such as garlic, black pepper, and paprika.

3. Rub the cure all over the pork belly, making sure to cover it evenly.

4. Place the pork belly in a non-reactive dish or tray and refrigerate it for at least 24 hours, or up to 48 hours, to allow the cure to penetrate the meat.

5. After the pork belly has finished curing, rinse off the cure and pat the pork belly dry.

6. Prepare a smoker for cooking at a temperature of around 225-250°F (107-121°C).

7. Place the pork belly in the smoker, skin-side up, and smoke it for approximately 2 hours, or until it reaches an internal temperature of 165-170°F (74-77°C).

8. Remove the pork belly from the smoker and let it rest for a few minutes before slicing it into serving-size pieces.

You can serve smoked garlic pork belly with a variety of sides, such as mashed potatoes, coleslaw, or pickled vegetables. It is also delicious on its own, as a snack or appetizer.

I hope this helps! Let me know if you have any other questions.