Martin Picard’s Maple-Smoked Pork Belly
Add this pork belly recipe to the Au Pied de Cochon Foie Gras Burger recipe.
| Cook Time |
| 5hours |
| Cook Time |
| 5hours |
Ingredients
- Pork Belly
- 1 whole pork belly
- Brine
- 5.5 oz salt
- 2 cups water
- 120 ml maple syrup
- Glaze
- 1 litre water
- 1 litre maple syrup
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
- In a large non-reactive bowl, stir together salt, water and maple syrup to make brine.
- With a seasoning injector, inject the pork belly with brine in several places.
- Put pork belly in the smoker at around 250º F (120º C) and spray with solution of water and maple syrup every 20 minutes, for five hours.
