Martin Picard’s Maple-Smoked Pork Belly

Add this pork belly recipe to the Au Pied de Cochon Foie Gras Burger recipe.

Maple-smoked pork belly
Martin Picard's Maple-Smoked Pork Belly
Martin Picard's Maple-Smoked Pork Belly
Cook Time
5hours
Cook Time
5hours
Ingredients
Portions:
Units:
Ingredients
Portions:
Units:
Instructions
  1. In a large non-reactive bowl, stir together salt, water and maple syrup to make brine.
  2. With a seasoning injector, inject the pork belly with brine in several places.
  3. 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.