Smoked Pork Belly in Aromatic BBQ Sauce

• bone‑in pork belly, skinless↗2-3
• black peppercorns1 tbsp
• cumin seeds↗2 tbsp
• fennel seeds↗1 tbsp
• dried bay leaves↗2
• paprika↗4 tbsp
• dried oregano↗1 tsp
• light brown sugar↗50 g
• ketchup↗150 g
• apple juice↗100 ml
• apple cider vinegar↗100 ml
• American mustard↗1 tbsp
• light brown sugar↗3 tbsp
• brown sauce↗1 tbsp
• a bit of chili sauce

  (optional)

• дерев'яні чіпси для копчення (гікорі, дуб або клен)

Step-by-step instructions

1. 1

   A few hours before cooking, salt the meat on all sides with 2 tbsp sea salt (you can also do it immediately if short on time). For the dry rub, toast black peppercorns, cumin and fennel seeds in a dry hot pan, then grind them together with the bay leaves, add paprika, dried oregano and thoroughly mix with the remaining spice ingredients. Store in an airtight container for up to a week.

2. 2

   Prepare the barbecue for indirect cooking: place a foil drip pan (see tip below) on the side without charcoal, light the charcoal and wait until it turns to ash. Close the lid, open the vents to ensure a light airflow. The temperature in the cooking chamber should be around 110 °C – check with a probe thermometer if your barbecue lacks a built‑in thermometer.

3. 3

   Rub the meat with the dry spice mix on all sides. Add a few fresh coals, sprinkle a generous amount of wood chips and set the grate. Place the belly bone‑side down over the drip pan, cover with the lid, and position the vents above the meat. Cook for 5‑6 hours, adding more chips and coals several times during smoking to maintain a light, steady stream of smoke.

4. 4

   While the meat smokes, prepare the BBQ sauce: combine all ingredients in a bowl until the sugar dissolves. This is a thin “mop sauce” for basting. If you prefer a thicker sauce, gently simmer it in a saucepan for a few minutes. Store in the refrigerator – the sooner, the better the flavor.

5. 5

   When the internal temperature of the meat reaches 85 °C, brush it with the sauce and continue cooking until the sauce sets. Then remove the belly from the barbecue, let it rest for a few minutes, slice into bone‑in steaks and serve with extra sauce. If desired, quickly sear the steaks again, basting with sauce until the fat crisps and the glaze caramelizes on all sides.